The determination of egg freshness as a fundamental aspect directly related to consumers' Perception of food product quality is a major target of the egg industry. An artificial olfactory System (AOS) based on common metal oxide sensors is presented here as an interesting tool to carry out, in a simple and rapid way, the freshness assessment of industrial egg products. Contemporaneously, the correlation between AOS responses and the correspondent chemical (lactic and succinic acids) and microbiological (total viable mesophilic bacteria and Enterobacteriaceae counts) parameters, which are legal references to attest the quality of the egg products, has been demonstrated.
MOS Based Artificial Olfactory System for Freshness Assessment of Egg Products / M., Suman; G., Riani; Dalcanale, Enrico. - In: SENSORS AND ACTUATORS. B, CHEMICAL. - ISSN 0925-4005. - 125:1(2007), pp. 40-47. [10.1016/j.snb.2007.01.031]
MOS Based Artificial Olfactory System for Freshness Assessment of Egg Products
DALCANALE, Enrico
2007-01-01
Abstract
The determination of egg freshness as a fundamental aspect directly related to consumers' Perception of food product quality is a major target of the egg industry. An artificial olfactory System (AOS) based on common metal oxide sensors is presented here as an interesting tool to carry out, in a simple and rapid way, the freshness assessment of industrial egg products. Contemporaneously, the correlation between AOS responses and the correspondent chemical (lactic and succinic acids) and microbiological (total viable mesophilic bacteria and Enterobacteriaceae counts) parameters, which are legal references to attest the quality of the egg products, has been demonstrated.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
