Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat.docVIP

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Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat.doc

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Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat

Sensors 2008, 8, 142-156 sensors ISSN 1424-8220 ? 2008 by MDPI /sensors Full Research Paper Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat Noureddine El Barbri 1, Eduard Llobet 2,?, Nezha El Bari 3, Xavier Correig 2 and Benachir Bouchikhi 1 1 Sensor Electronic Instrumentation Group, Faculty of Sciences, Physics Department, Moulay Isma?l University, B.P. 11201, Zitoune, Meknes, Morocco 2 MINOS, Microsystems and Nanotechnologies for Chemical Analysis, Universitat Rovira i Virgili, Avda. Pa?sos Catalans, 26, 43007 Tarragona, Spain 3 Biotechnology Agroalimentary and Biomedical Analysis Group, Faculty of Sciences, Biology Department, Moulay Isma?l University, B.P. 11201, Zitoune, Meknes, Morocco * Corresponding author; E-mail: eduard.llobet@urv.cat Received: 13 November 2007 / Accepted: 8 January 2008 / Published: 21 January 2008 Abstract: The aim of the present study was to develop an electronic nose for the quality control of red meat. Electronic nose and bacteriological measurements are performed to analyse samples of beef and sheep meat stored at 4°C for up to 15 days. Principal component analysis (PCA) and support vector machine (SVM) based classification techniques are used to investigate the performance of the electronic nose system in the spoilage classification of red meats. The bacteriological method was selected as the reference method to consistently train the electronic nose system. The SVM models built classified meat samples based on the total microbial population into “unspoiled” (microbial counts 6 log10 cfu/g) and “spoiled” (microbial counts ≥ 6 log10 cfu/g). The preliminary results obtained by the bacteria total viable counts (TVC) show that the shelf-life of beef and sheep meats stored at 4 °C are 7 and 5 days, respectively. The electronic nose system coupled to SVM could discriminate