30C-12 |
Correlation of electronic nose data with storage time and sensory panel ratings on raw ground turkey |
G. FOLKES and M. O. Balaban. Food Science and Human Nutrition Department, University of Florida, PO Box 110370, Gainesville, FL 32611-0370 Turkey meat is becoming popular, and currently is the fourth leading protein choice in the US. Ground turkey is a lean, versatile, and inexpensive alternative to ground beef. A rapid, non-destructive method of quality measurement is desirable. The objective was to assess the effectiveness of the e-nose to discriminate samples by storage time, and to correlate e-nose readings with sensory panel results. Fresh ground turkey samples were stored at 1.7 and 7.2°C for 0, 2, 4, and 6 days. Duplicate samples were presented to an e-nose and an untrained 25 person panel. A difference from control test was used, with 2 hidden controls of fresh frozen samples, thawed before the panel. ANOVA and LSD were applied to sensory data. E-nose readings were treated using Discriminant Function Analysis (DFA) with storage time as the grouping variable. Sensory data was averaged and divided into 5 groups. DFA was applied to the e-nose data with sensory averages as the grouping variable. ANOVA was performed on sensory data and treatments were ranked significantly different (alpha=.05) at both temperatures (1.7°C & 7.2°C: p-value=.0001). The LSD showed that at 1.7°C panelists could not tell the difference between control and treated samples. At 7.2°C panelists could tell the difference between control and day 2, but days 4 and 6 were rated equally. DFA analysis with storage time as grouping variable gave 100% classification rate. This implies the e-nose can predict storage time of ground turkey samples. Similarly, DFA analysis with sensory averages as the grouping variables resulted in 100% classification rates. This suggests the e-nose can successfully emulate sensory analysis. The e-nose can provide fast and non-destructive quality evaluation of ground turkey. Because sensory analysis is the definitive criterion for acceptance, the e-nose could offer an acceptable alternative to current quality evaluation methods.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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