A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation

Meat Sci. 2018 Mar:137:1-8. doi: 10.1016/j.meatsci.2017.11.005. Epub 2017 Nov 4.

Abstract

An electrochemical sensor for detection of beef taste was designed in this study. This sensor was based on the structure of polyvinyl chloride/polypyrrole (PVC/PPy), which was polymerized onto the surface of a platinum (Pt) electrode to form a Pt-PPy-PVC film. Detecting by electrochemical methods, the sensor was well characterized by electrochemical impedance spectroscopy (EIS) and cyclic voltammetry (CV). The sensor was applied to detect 10 rib-eye beef samples and the accuracy of the new sensor was validated by sensory evaluation and ion sensor detection. Several cluster analysis methods were used in the study to distinguish the beef samples. According to the obtained results, the designed sensor showed a high degree of association of electrochemical detection and sensory evaluation, which proved a fast and precise sensor for beef taste detection.

Keywords: Beef taste; Cluster analysis; Electrochemical; PVC/polypyrrole sensor; Sensory evaluation.

MeSH terms

  • Animals
  • Cattle*
  • Cluster Analysis
  • Electrochemical Techniques / methods
  • Electrochemical Techniques / veterinary*
  • Electrodes
  • Female
  • Humans
  • Male
  • Platinum / chemistry
  • Polymers / chemistry
  • Polyvinyl Chloride / chemistry
  • Pyrroles / chemistry
  • Red Meat / analysis*
  • Taste*
  • Young Adult

Substances

  • Polymers
  • Pyrroles
  • polypyrrole
  • Platinum
  • Polyvinyl Chloride