Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef - A preliminary study
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(Published version)
Date
2025
Authors
Wilson, M.D.
Hunt, I.G.
Sawyer, S.M.
Kocharunchitt, C.
Li, Z.
Stanley, R.A.
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Journal article
Citation
Meat Science, 2025; 220:109705-1-109705-11
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Matthew D. Wilson, Ian G. Hunt, Samantha M. Sawyer, Chawalit Kocharunchitt, Zeer Li, Roger A. Stanley
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Abstract
Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC-MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.
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Available online 3 November 2024
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© 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).