Abstract：This research was done in an attempt to quickly discriminate fresh chilled and frozen-thawed chicken employing ion mobility spectrometry (IMS). Samples (10 g each) of fresh (as control), chilled and frozen-thawed chicken breast were minced for physiochemical measurements such as shear force, water-holding properties (cooking loss, exudate loss, drip loss and pressing loss), color and texture properties. Moreover, IMS spectra were acquired and processed by standard normal variate (SNV) transformation. The discrimination was performed using principal component analysis (PCA) and discriminant function analysis (DFA). Results showed that no significant differences in all investigated parameters were seen between fresh and chilled samples (P > 0.05), yet significant differences existed between chilled and frozen-thawed samples (P < 0.05). PCA scores for chilled and frozen-thawed samples were 98.60%, and DFA scores were 99.17%, suggesting successful discrimination between the two samples. Consequently, IMS is feasible to be used to discriminate chilled and frozen-thawed chicken.
于林宏，王淑玲，孙京新，李 鹏，王述柏，周兴虎. 基于离子迁移谱技术对冰鲜鸡肉和解冻鸡肉的鉴别[J]. 肉类研究, 2017, 31(3): 51-55.
YU Linhong, WANG Shuling, SUN Jingxin, LI Peng, WANG Shubai, ZHOU Xinghu. Discrimination of Fresh, Chilled and Frozen-Thawed Chicken Based on Ion Mobility Spectrometry. Meat Research, 2017, 31(3): 51-55.
