A novel colorimetric sensor array for monitoring fresh pork sausages spoilage

• Published in: Food control Vol. 35; no. 1; pp. 166 - 176
• Main Authors: Salinas, Yolanda, Ros-Lis, José V., Vivancos, José-Luis, Martínez-Máñez, Ramón, Marcos, M. Dolores, Aucejo, Susana, Herranz, Nuria, Lorente, Inmaculada, Garcia, Emilio
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.01.2014; Elsevier
• Subjects: Biological and medical sciences; Chromogenic sensors; Food industries; Fresh pork sausage; Freshness monitoring; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Meat and meat product industries; Optoelectronic nose; Freshness monitoring; Chromogenic sensors; Fresh pork sausage; Optoelectronic nose; Sausage; Meat product; Pork product; Colorimetry; Detector; Nose; Freshness; Sensor array; Monitoring; Pork
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2013.06.043

We report herein the development of a new optoelectronic nose composed of seven sensing materials prepared by the incorporation of pH indicators and chromogenic reagents selective to metabolites into inorganic materials (UVM-7 and alumina). The nose has been applied to monitor fresh pork sausage ageing. Sausages were packaged together with the disposable array in a modified packaging atmosphere (30% CO2, 70% N2) and colour changes were measured at seven day intervals. Simultaneously, microbiological and sensory analyses were performed. Colour modulations of the chromogenic array were processed with standard analytical tools, including principal component analysis (PCA) and partial least squares (PLS). According to the PCA, the array was able to monitor the sausage spoilage process and to distinguish between each sampled day. Moreover, the PLS statistical analysis of the chromogenic data displayed a linear correlation between the predicted and measured values of the storage days, mesophilic bacteria (cfu g−1) and the sensory score with regression coefficients of 0.9300, 0.9472 and 0.9381, respectively. •A new optoelectronic nose to monitor fresh pork sausage ageing has been developed.•Microbiological and sensorial studies were carried out on Spanish fresh pork sausages stored under MAP.•PCA was able to distinguish between each sampled day.•PLS displayed a good prediction for the values of the storage days, bacteria and the sensory score.