A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation. (March 2018)

• Record Type: Journal Article
• Authors: Zhu, Lingtao; Wang, Xiaodan; Han, Yunxiu; Cai, Yingming; Jin, Jiahui; Wang, Hongmei; Xu, Liping; Wu, Ruijia
• Is Part Of: Meat science. Volume 137(2018)
• Page Start: 1
• Page End: 8
• Publication Date: 2018-03
• Subjects: Beef taste -- PVC/polypyrrole sensor -- Electrochemical -- Sensory evaluation -- Cluster analysis; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.11.005
• Languages: English
• ISSNs: 0309-1740

Abstract

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. Highlights: The PVC/PPy sensor is of easy preparation and good property. Accuracy of the sensor was well validated by ion sensors and sensory evaluation. The sensor can detect some certain substances in quantitative measurement in the further study.