Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

dc.contributor.author	Papadopoulou, OS	en
dc.contributor.author	Panagou, EZ	en
dc.contributor.author	Mohareb, FR	en
dc.contributor.author	Nychas, GJE	en
dc.date.accessioned	2014-06-06T06:52:48Z
dc.date.available	2014-06-06T06:52:48Z
dc.date.issued	2013	en
dc.identifier.issn	09639969	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodres.2012.10.020	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6189
dc.subject	Aerobic storage	en
dc.subject	Electronic nose	en
dc.subject	Meat spoilage	en
dc.subject	Support vector machines	en
dc.subject.other	Classification accuracy	en
dc.subject.other	Electronic NOSE	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Headspaces	en
dc.subject.other	Kernel function	en
dc.subject.other	Lactic acid bacteria	en
dc.subject.other	Meat samples	en
dc.subject.other	Meat spoilage	en
dc.subject.other	Microbial count	en
dc.subject.other	Microbiological analysis	en
dc.subject.other	Portable electronic nose	en
dc.subject.other	Pseudomonas spp	en
dc.subject.other	Quartz microbalance	en
dc.subject.other	Radial basis	en
dc.subject.other	Regression model	en
dc.subject.other	Sensor response	en
dc.subject.other	Sensory and microbiological quality	en
dc.subject.other	Sensory evaluation	en
dc.subject.other	Storage temperatures	en
dc.subject.other	Support vector	en
dc.subject.other	Test data	en
dc.subject.other	Total viable counts	en
dc.subject.other	Bacteria	en
dc.subject.other	Digital storage	en
dc.subject.other	Lactic acid	en
dc.subject.other	Meats	en
dc.subject.other	Population dynamics	en
dc.subject.other	Regression analysis	en
dc.subject.other	Sensors	en
dc.subject.other	Spoilage	en
dc.subject.other	Support vector machines	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Brochothrix thermosphacta	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Pseudomonas	en
dc.title	Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodres.2012.10.020	en
heal.publicationDate	2013	en
heal.abstract	The performance of a portable quartz microbalance based electronic nose has been evaluated in monitoring aerobically packaged beef fillet spoilage at different storage temperatures (0, 4, 8, 12, and 16°C). Electronic nose data were collected from the headspace of meat samples in parallel with data from microbiological analysis for the enumeration of the population dynamics of total viable counts, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae. Qualitative interpretation of electronic nose data was based on sensory evaluation discriminating samples in three quality classes (fresh, semi-fresh, and spoiled). Support Vector Machine (SVM) classification and regression models using radial basis kernel function were developed to classify beef fillet samples in the respective quality class, and correlate the population dynamics of the microbial association with electronic nose sensor responses. The obtained results demonstrated good performance in discriminating meat samples in one of the three pre-defined quality classes. Overall classification accuracies of prediction above 89% were obtained for the three sensory classes regardless of storage temperature. For SVM regression model development, correlations above 0.96 and 0.86 were obtained between observed and predicted microbial counts for the training and test data sets, respectively. © 2012 Elsevier Ltd.	en
heal.journalName	Food Research International	en
dc.identifier.issue	1	en
dc.identifier.volume	50	en
dc.identifier.doi	10.1016/j.foodres.2012.10.020	en
dc.identifier.spage	241	en
dc.identifier.epage	249	en