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Measurement of pork freshness using potentiometric sensor |
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| Authors: | Kaneki N Miura T Shimada K Tanaka H Ito S Hotori K Akasaka C Ohkubo S Asano Y |
| Affiliation: | a Satellite Venture Business Laboratory, Muroran Institute of Technology, Mizumoto-cho 27-1, Muroran, Hokkaido 050-8585, Japan b Department of Computer Science and System Engineering, Muroran Institute of Technology, Mizumoto-cho 27-1, Muroran, Hokkaido 050-8585, Japan c Department of Applied Chemistry, Muroran Institute of Technology, Mizumoto-cho 27-1, Muroran, Hokkaido 050-8585, Japan d TOA-DKK Co., Kitairiso 613, Oo-aza, Sayama, Saitama 350-1388, Japan e Department of Chemical and Biological Engineering, Hachinohe National College of Technology, Uenodaira 16-1, Tamoki-aza, Hachinohe, Aomori 039-1192, Japan |
| Abstract: | This study evaluated pork freshness using potentiometric solid-state electrodes in order to detect chemical indices such as reduced compounds, organic compounds and sulfides, which are produced during the initial stage of putrefaction in meat. Pt, CuS and Ag2S electrodes selected as solid-state electrodes have, respectively, been used to detect the organic compounds (regarded as chemical indices of deterioration in meat freshness). The outputs of these electrodes have been analyzed by principal component analysis (PCA) and multiple regression analysis (MRA) in order to find the correlation with the results of viable bacterial counts. By using the potentiometric sensor, the pork freshness was evaluated and the PCA and MRA corresponded to the degree of bacterial increases more simply and rapidly than other methods such as viable bacterial counts or a biosensor. |
| Keywords: | Potentiometric sensor Pork freshness Multiple regression analysis Principal component analysis |
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