Science and Technology of Food Industry

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Volume 42 Issue 21
Oct.  2021
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LU Tong, WANG Peng, LI Zhen, et al. Research on the Effect of Different Electrode Structures on the Response Effect of Chilled Chicken Breast Impedance[J]. Science and Technology of Food Industry, 2021, 42(21): 100−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040010.
Citation: LU Tong, WANG Peng, LI Zhen, et al. Research on the Effect of Different Electrode Structures on the Response Effect of Chilled Chicken Breast Impedance[J]. Science and Technology of Food Industry, 2021, 42(21): 100−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040010.
shu

Research on the Effect of Different Electrode Structures on the Response Effect of Chilled Chicken Breast Impedance

  • 1.

    Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

  • 2.

    Changzhou Tonghui Electronics Co., Ltd., Changzhou 213002, China

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  • Received Date: April 01, 2021
  • Available Online: September 02, 2021
    Graphical Abstract
    • Abstract
  • The impedance amplitude and phase angle of chilled chicken breast were measured with needle electrode and chip electrode, and the relationship between the measurement direction and the thickness of the test sample and the impedance characteristic value of chilled chicken breast was studied. The method of combining the principal component analysis score map and the DI value was used to evaluate the ability of the two electrodes to distinguish the characteristic value of chicken breast impedance. Quantitative analysis of variance was carried out on the impedance spectra of chicken breast obtained by the needle electrode, and the statistical method was used to determine the response ability of the needle electrode to the thickness change of the test sample. The results showed that the impedance amplitude measured perpendicular to the direction of the muscle fibers of chicken breast meat was greater than the impedance amplitude measured in the direction parallel to the muscle fibers, which was consistent with the anisotropy of biological tissues. At the same frequency, the impedance amplitude when the thickness of the test sample was 40 mm was higher than the impedance amplitude when the thickness of the test sample was 20 mm. The needle electrode had a good effect on distinguishing characteristic values of impedance in different measurement directions with 85.47% distinction index. It was statistically significant to use the needle electrode to measure the difference conversion of the impedance characteristic value of the chicken breast from low frequency to high frequency to distinguish different sample thicknesses (P<0.05). The measurement of impedance characteristic values through the needle electrode perpendicular to the direction of the chicken breast muscle fiber has high accuracy, which can provide a reference for the subsequent use of electrical impedance technology to achieve online rapid detection of chicken breast.
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