Monitoring the biogenic amines in Chinese traditional salted pork in jelly (Yao-meat) by colorimetric sensor array based on nine natural pigments

作者：Huang Xiaowei; Zou Xiaobo^*; Zhao Jiewen; Shi Jiyong; Li Zhihua; Shen Tingting

来源：International Journal of Food Science and Technology, 2015, 50(1): 203-209.

DOI：10.1111/ijfs.12620

• Anthocyanins
• biogenic amines
• calorimetric sensor array
• partial-least squares
• pigment
• principal component analysis
• Yao-meat

To develop simple, cheap and convenient sensors for Yao-meat freshness evaluation and biogenic amines (BAs) detection, a colorimetric sensor array was made by printing nine natural pigments on a hydrophobic nanoporous film. A colour change profile for each sample was obtained by differentiating the image of sensor array before and after exposure to volatile organic compounds (VOCs). The sensor array was exposed to atmospheres containing BAs vapours with concentrations over the range 10-30 ppm. Rosa chinensis extract possessed the highest sensitivity thanked to the highest anthocyanin contents. The results of principal component analysis (PCA) showed that the measurements corresponded to three freshness levels were separated clearly. The partial least-squares prediction model was obtained with the correlation coefficients of 0.921 and 0.907 in calibration and validation sets, respectively. This research suggested that the anthocyanins content pigments maybe a very useful colorimetric sensor for quality evaluation of meat.

• 出版日期2015-1
• 单位江苏大学