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| Discrimination of Fresh, Chilled and Frozen-Thawed Chicken Based on Ion Mobility Spectrometry |
| YU Linhong1, WANG Shuling1, SUN Jingxin1,*, LI Peng1, WANG Shubai1, ZHOU Xinghu2 |
1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
2.Nanjing Nongda Meat Co. Ltd., Nanjing 210095, China |
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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.
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HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang. Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork[J]. Meat Research, 2022, 36(9): 20-26. |
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