Determination of pork spoilage by colorimetric gas sensor array based on natural pigments.

@article{Huang2014DeterminationOP,
  title={Determination of pork spoilage by colorimetric gas sensor array based on natural pigments.},
  author={Xiao-wei Huang and Xiao-bo Zou and Jiyong Shi and Y. Guo and Jie-Wen Zhao and J. Zhang and Limin Hao},
  journal={Food chemistry},
  year={2014},
  volume={145},
  pages={
          549-54
        }
}
  • Xiao-wei Huang, Xiao-bo Zou, +4 authors Limin Hao
  • Published 2014
  • Biology, Medicine
  • Food chemistry
  • A new colorimetric gas-sensor array based on four natural pigments, that were extracted from spinach (Spinacia oleracea), red radish (Raphanus sativus L.), winter jasmine (Jasminum nudiflorum), and black rice (Oryza sativa L. indica), was developed for pork freshness evaluation. A colour change profile for each sample was obtained by differentiating the images of the sensor array before and after exposure to the odour of sample. The total viable count (TVC) per gram of pork was obtained by… CONTINUE READING
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