Electrical impedance estimation for pork tissues during chilled storage.
Cell membrane
Chilled storage
Electrical equivalent circuit
Electrical impedance spectroscopy
Pork tissues
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Mar 2020
Mar 2020
Historique:
received:
26
03
2019
revised:
24
09
2019
accepted:
18
11
2019
pubmed:
26
11
2019
medline:
24
11
2020
entrez:
26
11
2019
Statut:
ppublish
Résumé
The impedance and physicochemistry of pork loins at five chilled storage periods (0, 1, 3, 7, 15 days) were characterized in order to explore the effects of chilling on the cell physiological status of pork tissues. The impedance spectra were analyzed by an equivalent circuit model with needle and bar electrodes. Meat traits including cooking loss, color, pH, texture properties and electrical conductivity were measured. The conductivity and pH of pork increased, and the color and texture parameters all significantly differed. The measured impedance of pork tissues can be described well by a modified Hayden model. The impedance characteristics of samples revealed that the structures and integrity of cell membranes in pork tissues were damaged with the prolonged storage time. The findings prove the potential of electrical impedance spectroscopy in evaluating the physiological status of pork tissues during chilled storage.
Identifiants
pubmed: 31765929
pii: S0309-1740(19)30221-9
doi: 10.1016/j.meatsci.2019.108014
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108014Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.