한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권2호
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  • Pages.185-189
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  • 2010
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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DOI QR코드

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Analysis of Salmonella Contaminated Beef Odor Using an Electronic Nose

  • Kim, Gi-Young (National Academy of Agricultural Science, RDA) ;
  • Lee, Kang-Jin (National Academy of Agricultural Science, RDA) ;
  • Son, Jae-Yong (National Academy of Agricultural Science, RDA) ;
  • Kim, Hak-Jin (Department of Bio-Industrial Machinery Engineering, Pusan National University)
  • 투고 : 2009.06.26
  • 심사 : 2010.03.11
  • 발행 : 2010.04.30
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초록

An electronic nose was used to identify Salmonella contamination on beef based on odors. To detect pathogen contamination of beef, $100{\mu}L$ of $10^5CFU/g$ Salmonella Enteritidis or Salmonella Typhimurium cell suspensions were spiked onto 5 g beef sirloin samples in individual vials. Odor changes over time were then measured and analyzed using an electronic nose system to identify pathogen contamination. In principle, the electronic nose system based on a surface acoustic wave (SAW) detector produced different frequency responses depending on the time and amount of each chemical. Multivariate analysis of the odor data was conducted to detect Salmonella contamination of beef. Salmonella odors were successfully distinguished from uncontaminated beef odors by principal component analysis (PCA). The PCA results showed that Salmonella contamination of beef could be detected after 4 h of incubation. The numbers of cells enumerated by standard plate count after 4 h of inoculation were $2{\times}10^6CFU/g$ for both Salmonella Enteritidis and Salmonella Typhimurium.

키워드

참고문헌

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피인용 문헌

  1. E-nose identification ofSalmonella entericain poultry manure vol.56, pp.2, 2015, https://doi.org/10.1080/00071668.2015.1014467
  2. Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat vol.31, pp.5, 2011, https://doi.org/10.5851/kosfa.2011.31.5.649