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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor GUZEK,Dominika (2) WIERZBICKA,Agnieszka (2) BRODOWSKA,Marta (1) GÓRSKA-HORCZYCZAK,Elżbieta (1) MOLĘDA,Zuzanna (1) SAKOWSKA,Anna (1) WOJTASIK-KALINOWSKA,Iwona (1) Mais... Palavra-chave Beef (1) Carbon monoxide (1) Color (1) Consumer evaluation (1) Electronic nose (1) Gas chromatography (1) Odour (1) Sensors (1) Vacuum packaging (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef Ciênc. Tecnol. Aliment. SAKOWSKA,Anna; GUZEK,Dominika; WIERZBICKA,Agnieszka. Abstract This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CO (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef; Carbon monoxide; Color; Vacuum packaging; Consumer evaluation. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300485 Applications of electronic noses in meat analysis Ciênc. Tecnol. Aliment. GÓRSKA-HORCZYCZAK,Elżbieta; GUZEK,Dominika; MOLĘDA,Zuzanna; WOJTASIK-KALINOWSKA,Iwona; BRODOWSKA,Marta; WIERZBICKA,Agnieszka. Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use. Tipo: Info:eu-repo/semantics/article Palavras-chave: Electronic nose; Sensors; Gas chromatography; Odour. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300389 Registros recuperados: 2 Primeira ... 1 ... Última

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