Prediction of NaCl,nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor |
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| Authors: | Roberto H Labrador Rafael Masot Miguel Alcañiz Diana Baigts Juan Soto Ramón Martínez-Mañez Eduardo García-Breijo Luis Gil José M Barat |
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| Affiliation: | 1. Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universidad Politécnica de Valencia – Universidad de Valencia, Valencia, Spain;2. Departamento de Química, Universidad Politécnica de Valencia, Camino de Vera s/n, e-46022 Valencia, Spain;3. Departamento de Ingeniería Electrónica, Universidad Politécnica de Valencia, Camino de Vera s/n, e-46022 Valencia, Spain;4. Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, e-46022 Valencia, Spain;5. CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN) |
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| Abstract: | A method for predicting levels of sodium chloride, sodium nitrite and potassium nitrate in minced meat by using a combination of two different electrochemical methods; namely an electronic tongue (ET) based on pulse voltammetry and electrochemical impedance spectroscopy measurements is proposed here. The measurements with the voltammetric ET were carried out on both saline solutions (brines) and minced meat, whereas the impedimetric sensor was used only in minced meat. The addition of the salts was performed following an experimental design in which a system of three compounds/three levels was established. Multivariate analysis including Cross validation and Partial Least Square (PLS) techniques were applied for data management and prediction models building. A very good prediction of the concentration of chloride was achieved, whereas the prediction for the concentration of nitrate and nitrite can be considered as moderate. |
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| Keywords: | Electronic tongue Pulse voltammetry Impedance spectroscopy Minced meat PLS model |
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