Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary.
Sensors (Basel). 2021 Jan 12;21(2):481. doi: 10.3390/s21020481.
The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting low concentration differences in solutions. It could have unparalleled advantages for meat quality control, but the challenges of standardized meat extraction methods represent a backdrop that has led to its scanty application in the meat industry. This study aimed to determine the optimal dilution level of meat extract for e-tongue evaluations and also to develop three standardized meat extraction methods. For practicality, the developed methods were applied to detect low levels of meat adulteration using beef and pork mixtures and turkey and chicken mixtures as case studies. Dilution factor of 1% / of liquid meat extract was determined to be the optimum for discriminating 1% /, 3% /, 5% /, 10% /, and 20% / chicken in turkey and pork in beef with linear discriminant analysis accuracies (LDA) of 78.13% (recognition) and 64.73% (validation). Even higher LDA accuracies of 89.62% (recognition) and 68.77% (validation) were achieved for discriminating 1% /, 3% /, 5% /, 10% /, and 20% / of pork in beef. Partial least square models could predict both sets of meat mixtures with good accuracies. Extraction by cooking was the best method for discriminating meat mixtures and can be applied for meat quality evaluations with the e-tongue.
电子舌（e-tongue）是一种基于传感器的先进设备，能够检测溶液中低浓度的差异。它在肉类质量控制方面可能具有无与伦比的优势，但标准化肉类提取方法的挑战构成了其在肉类行业中应用不足的背景。本研究旨在确定电子舌评估的最佳肉浸提液稀释水平，并开发三种标准化的肉浸提方法。为了实际应用，该方法应用于检测牛肉和猪肉混合物以及火鸡和鸡肉混合物中的低水平肉类掺假。通过线性判别分析（LDA）确定 1%/、3%/、5%/、10%/和 20%/鸡肉在火鸡中的最佳稀释因子为 1%/，而牛肉中的猪肉为 78.13%（识别）和 64.73%（验证）。对于 1%/、3%/、5%/、10%/和 20%/猪肉在牛肉中的识别，LDA 准确率甚至更高，为 89.62%（识别）和 68.77%（验证）。偏最小二乘模型可以很好地预测这两组肉混合物。烹饪提取是区分肉混合物的最佳方法，可应用于电子舌进行肉类质量评估。
