Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

被引:108
作者
Barbin, Douglas F. [1 ]
ElMasry, Gamal [1 ]
Sun, Da-Wen [1 ]
Allen, Paul [2 ]
Morsy, Noha [1 ]
机构
[1] Natl Univ Ireland, Univ Coll Dublin, Sch Agr Food Sci & Vet Med, Agr & Food Sci Ctr, Dublin 4, Ireland
[2] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland
关键词
Meat quality; Hyperspectral imaging; Contamination; Safety; Total viable count; Spoilage; Psychrothrophic; VACUUM COOLING PROCESS; FOOD QUALITY EVALUATION; TOTAL VIABLE COUNT; WAVELENGTH SELECTION; COMPUTER VISION; BACTERIAL SPOILAGE; COOKED MEAT; RED-MEAT; SPECTROSCOPY; CALIBRATION;
D O I
10.1016/j.ifset.2012.11.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Temperature fluctuation during cold storage of meat products usually leads to undesirable microbial growths, which affect the overall product quality. In this study, a pushbroom hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) as a rapid and non-destructive technique was exploited for determining the total viable count (TVC) and psychrotrophic plate count (PPC) in chilled pork during storage. Fresh pork samples from the longissimus dorsi muscle were obtained directly from a commercial slaughtering plant, and stored in the refrigerated temperatures at 0 degrees C and 4 degrees C for 21 days. Every 48 h, a NIR hyperspectral image in the reflectance mode was acquired directly for each sample. The TVC and PPC were determined simultaneously by classical microbiological plating methods and multivariate statistical models for predicting contamination and spoilage conditions in the samples were then developed. Partial least squares regression (PLS) was applied to fit the spectral information extracted from the samples to the logarithmic values of TVC and PPC. The best regressions were obtained with R-2 of 0.86 and 0.89 for log (NC) and log (PPC), respectively. The most important wavelengths were then selected for regression and for spatial visualization of contamination. Results are encouraging and show the promising potential of hyperspectral technology for detecting bacterial spoilage in pork and tracking the increase of microbial growth of chilled pork during storage at different temperatures. Industrial relevance: A novel method based on hyperspectral imaging technique has been successfully developed for determining the total viable count (TVC) and psychrotrophic plate count (PPC) in chilled pork during storage non-destructively for the meat industry. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:180 / 191
页数:12
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