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Detection and Discrimination of Warmed-Over Flavor in Pre-Cooked Turkey Meat Using Electronic Nose Systems

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026095,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9184) @2002
Authors:   Kourtney M. Mueller, Sarah J. Formaian, Heather Carnahan, Julianne Forman, Nicholas Shilton,Kumar Mallikarjunan, David Vaughan, David Van Deventer
Keywords:   Electronic nose, Thiobarbituric Acid Reactive Substances (TBARS), Warmed-Over Flavor, Lipid Oxidation, Turkey

Warmed-over flavor (WOF) was investigated for turkey cooked via two methods, oven and microwave, and stored at 4C over a 48-hour testing period. A thiobarbituric acid reactive substances (TBARS) chemical assay was run to quantify the presence of a secondary lipid oxidation product, malonaldehyde, which is indicative of warmed-over flavor. Both conducting polymer and quartz microbalance electronic noses were utilized to develop aroma patterns for the turkey samples. Although it is not possible to determine the chemical identity of the volatile chemicals detected by the electronic noses, both devices were able to distinguish between the aroma signatures of the different testing periods. Oven-cooked turkey proved to be more susceptible to WOF than microwave-cooked turkey. Correlations between sensor readings and TBARS data indicate promising potential for the food industry to evaluate the level of warmed-over flavor.

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