Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen

Total volatile basic nitrogen (TVB-N) level rapid evaluation on chicken meat based on gas sensor array (GSA) technique was studied in this paper. GSA responses to chicken meat stored at 4°C were examined for 5 days. TVB-N content was synchronously measured by chemical examination. Principal componen...

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Bibliographic Details
Main Authors: Xuxiang Tang, Zhi Yu
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
Online Access:http://dx.doi.org/10.1080/10942912.2020.1716797

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