Electrical impedance estimation for pork tissues during chilled storage

Yue Leng; Yonghai Sun; Xiaodan Wang; Jumin Hou; Xutong Zhao; Yuxia Zhang

doi:10.1016/j.meatsci.2019.108014

Electrical impedance estimation for pork tissues during chilled storage

Meat Sci. 2020 Mar:161:108014. doi: 10.1016/j.meatsci.2019.108014. Epub 2019 Nov 19.

Authors

Yue Leng¹, Yonghai Sun¹, Xiaodan Wang², Jumin Hou³, Xutong Zhao¹, Yuxia Zhang¹

Affiliations

¹ College of Food Science and Engineering, Jilin University, Changchun 130062, China.
² College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: jxd@jlu.edu.cn.
³ College of Food Science and Engineering, Changchun University, Changchun 130022, China.

PMID: 31765929
DOI: 10.1016/j.meatsci.2019.108014

Abstract

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.

Keywords: Cell membrane; Chilled storage; Electrical equivalent circuit; Electrical impedance spectroscopy; Pork tissues.

MeSH terms

Animals
Color
Electric Impedance*
Food Quality*
Food Storage / methods*
Hydrogen-Ion Concentration
Pork Meat / analysis*
Refrigeration / methods*
Swine
Time Factors