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| Electronic Nose to Detect Quality Changes of Marinated Pork Packaged by Different Methods during Chilled Storage before Grilling |
| REN Jing, SUN Fangda, CHENG Long, KONG Baohua* |
| Synergetic Innovation Center of Food Safety and Nutrition, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China |
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Abstract The quality changes of marinated pork packaged in a tray or vacuum during storage at 4 ℃ before grilling were
detected using an electronic nose. This study further evaluated changes in the freshness of marinated pork with storage
time. It was found that electronic nose technology could accurately discriminate among the odors of marinated pork stored
for different time periods. The results of electronic nose analysis indicated that the odor of marinated pork changed fast
during chilled storage. Furthermore, this study demonstrated that electronic nose was useful to detect if the marinated pork
deteriorated or spoiled during chilled storage.
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