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