Cargando…

Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)

The evaluation of meat and fish quality is crucial to ensure that products are safe and meet the consumers’ expectation. The present work aims at developing a new low-cost, portable, and simplified electronic nose system, named Mastersense, to assess meat and fish freshness. Four metal oxide semicon...

Descripción completa

Detalles Bibliográficos
Autores principales: Grassi, Silvia, Benedetti, Simona, Opizzio, Matteo, di Nardo, Elia, Buratti, Susanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679498/
https://www.ncbi.nlm.nih.gov/pubmed/31336675
http://dx.doi.org/10.3390/s19143225
_version_ 1783441348989288448
author Grassi, Silvia
Benedetti, Simona
Opizzio, Matteo
di Nardo, Elia
Buratti, Susanna
author_facet Grassi, Silvia
Benedetti, Simona
Opizzio, Matteo
di Nardo, Elia
Buratti, Susanna
author_sort Grassi, Silvia
collection PubMed
description The evaluation of meat and fish quality is crucial to ensure that products are safe and meet the consumers’ expectation. The present work aims at developing a new low-cost, portable, and simplified electronic nose system, named Mastersense, to assess meat and fish freshness. Four metal oxide semiconductor sensors were selected by principal component analysis and were inserted in an “ad hoc” designed measuring chamber. The Mastersense system was used to test beef and poultry slices, and plaice and salmon fillets during their shelf life at 4 °C, from the day of packaging and beyond the expiration date. The same samples were tested for Total Viable Count, and the microbial results were used to define freshness classes to develop classification models by the K-Nearest Neighbours’ algorithm and Partial Least Square–Discriminant Analysis. All the obtained models gave global sensitivity and specificity with prediction higher than 83.3% and 84.0%, respectively. Moreover, a McNemar’s test was performed to compare the prediction ability of the two classification algorithms, which resulted in comparable values (p > 0.05). Thus, the Mastersense prototype implemented with the K-Nearest Neighbours’ model is considered the most convenient strategy to assess meat and fish freshness.
format Online
Article
Text
id pubmed-6679498
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-66794982019-08-19 Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense) Grassi, Silvia Benedetti, Simona Opizzio, Matteo di Nardo, Elia Buratti, Susanna Sensors (Basel) Article The evaluation of meat and fish quality is crucial to ensure that products are safe and meet the consumers’ expectation. The present work aims at developing a new low-cost, portable, and simplified electronic nose system, named Mastersense, to assess meat and fish freshness. Four metal oxide semiconductor sensors were selected by principal component analysis and were inserted in an “ad hoc” designed measuring chamber. The Mastersense system was used to test beef and poultry slices, and plaice and salmon fillets during their shelf life at 4 °C, from the day of packaging and beyond the expiration date. The same samples were tested for Total Viable Count, and the microbial results were used to define freshness classes to develop classification models by the K-Nearest Neighbours’ algorithm and Partial Least Square–Discriminant Analysis. All the obtained models gave global sensitivity and specificity with prediction higher than 83.3% and 84.0%, respectively. Moreover, a McNemar’s test was performed to compare the prediction ability of the two classification algorithms, which resulted in comparable values (p > 0.05). Thus, the Mastersense prototype implemented with the K-Nearest Neighbours’ model is considered the most convenient strategy to assess meat and fish freshness. MDPI 2019-07-22 /pmc/articles/PMC6679498/ /pubmed/31336675 http://dx.doi.org/10.3390/s19143225 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Grassi, Silvia
Benedetti, Simona
Opizzio, Matteo
di Nardo, Elia
Buratti, Susanna
Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)
title Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)
title_full Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)
title_fullStr Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)
title_full_unstemmed Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)
title_short Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)
title_sort meat and fish freshness assessment by a portable and simplified electronic nose system (mastersense)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6679498/
https://www.ncbi.nlm.nih.gov/pubmed/31336675
http://dx.doi.org/10.3390/s19143225
work_keys_str_mv AT grassisilvia meatandfishfreshnessassessmentbyaportableandsimplifiedelectronicnosesystemmastersense
AT benedettisimona meatandfishfreshnessassessmentbyaportableandsimplifiedelectronicnosesystemmastersense
AT opizziomatteo meatandfishfreshnessassessmentbyaportableandsimplifiedelectronicnosesystemmastersense
AT dinardoelia meatandfishfreshnessassessmentbyaportableandsimplifiedelectronicnosesystemmastersense
AT burattisusanna meatandfishfreshnessassessmentbyaportableandsimplifiedelectronicnosesystemmastersense