Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopy

被引：62

作者：

Oto, N. ^{[1
]}

Oshita, S. ^{[1
]}

Makino, Y. ^{[1
]}

Kawagoe, Y. ^{[1
]}

Sugiyama, J. ^{[2
]}

Yoshimura, M. ^{[2
]}

机构：

[1] Univ Tokyo, Grad Sch Agr & Life Sci, Bunkyo Ku, Tokyo 1138657, Japan

[2] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

来源：

MEAT SCIENCE | 2013年 / 93卷 / 03期

关键词：

Quantitative detection; Sanitation monitoring; Microbial spoilage; Tryptophan; NADPH; PLSR; CONNECTIVE-TISSUE; LIPID OXIDATION; AUTOFLUORESCENCE SPECTRA; POULTRY MEAT; BEEF; PREDICTION; FAT; QUANTIFICATION; CLASSIFICATION; MOISTURE;

D O I：

10.1016/j.meatsci.2012.11.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The potential of fluorescence spectroscopy was investigated for the non-destructive evaluation of ATP content and plate count on pork meat surface stored aerobically at 15 degrees C during three days. Excitation (Ex) Emission (Em) Matrix of fluorescence intensity was obtained and fluorescence from tryptophan (Ex = 295 nm and Em = 335 nm) and NADPH (Ex = 335 nm and Em = 450 nm) was detected. Because tryptophan and NADPH fluorescence changed along with the growth of microorganisms, microbial spoilage on meat could be detected from fluorescence. By applying PLSR (Partial Least Squares Regression) analysis, ATP content and plate count were predicted with good determination coefficient (0.94-0.97 in calibration and 0.84-0.88 in validation). (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：579 / 585

页数：7

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