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

共 50 条

[21] Rapid non-destructive evaluation of moisture content and higher heating value of Leucaena leucocephala pellets using near infrared spectroscopy
Posom, Jetsada
Shrestha, Amrit
Saechua, Wanphut
Sirisomboon, Panmanas
ENERGY, 2016, 107 : 464 - 472
[22] Near-infrared spectroscopy: a non-destructive tool for processing quality evaluation of potatoes
Joshi A.
Raigond P.
Singh B.
Indian Journal of Plant Physiology, 2017, 22 (2): : 258 - 262
[23] Non-Destructive Detection for Quantifying Myoglobin in Fresh Beef and Pork Using Surface Diffuse Reflection Visible Spectrum
Pan L.
Dong D.
Lu L.
Journal of Food Science and Technology (China), 2020, 38 (06): : 103 - 110
[24] Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration
Chen, Qingmin
Xie, Yunfei
Yu, Hang
Guo, Yahui
Yao, Weirong
FOOD CHEMISTRY, 2023, 413
[25] Non-destructive determination of β-carotene content in mango by near-infrared spectroscopy compared with colorimetric measurements
Rungpichayapichet, Parika
Mahayothee, Busarakorn
Khuwijitjaru, Pramote
Nagle, Marcus
Mueller, Joachim
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2015, 38 : 32 - 41
[26] Non-Destructive Quality Evaluation of 80 Tomato Varieties Using Vis-NIR Spectroscopy
Duckena, Lilija
Alksnis, Reinis
Erdberga, Ieva
Alsina, Ina
Dubova, Laila
Duma, Mara
FOODS, 2023, 12 (10)
[27] Rapid, simultaneous and non-destructive determination of multiple adulterants in Panax notoginseng powder by front-face total synchronous fluorescence spectroscopy
Liu, Zhao-Xi
Tang, Shu-Hua
Wang, Ying
Tan, Jin
Jiang, Zi-Tao
FITOTERAPIA, 2023, 166
[28] Visible and near-infrared light transmission: A hybrid imaging method for non-destructive meat quality evaluation
Ziadi, A.
Maldague, X.
Saucier, L.
Duchesne, C.
Gosselin, R.
INFRARED PHYSICS & TECHNOLOGY, 2012, 55 (05) : 412 - 420
[29] Non-destructive and rapid measurement of sugar content in growing cane stalks for breeding programmes using visible-near infrared spectroscopy
Phuphaphud, Arthit
Saengprachatanarug, Khwantri
Posom, Jetsada
Maraphum, Kanvisit
Taira, Eizo
BIOSYSTEMS ENGINEERING, 2020, 197 : 76 - 90
[30] Non-destructive evaluation of soluble solid content in fruits with various skin thicknesses using visible-shortwave near-infrared spectroscopy
Pratiwi, Evia Zunita D.
Pahlawan, Muhammad F. R.
Rahmi, Diah N.
Amanah, Hanim Z.
Masithoh, Rudiati E.
OPEN AGRICULTURE, 2023, 8 (01):

← 1 2 3 4 5 →