Next Article in Journal
Evaluation of Biomass and Chitin Production of Morchella Mushrooms Grown on Starch-Based Substrates
Next Article in Special Issue
Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt
Previous Article in Journal
Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds
Previous Article in Special Issue
From Academia to Reality Check: A Theoretical Framework on the Use of Chemometric in Food Sciences
Open AccessArticle

Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
*
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 238; https://doi.org/10.3390/foods8070238
Received: 4 June 2019 / Revised: 21 June 2019 / Accepted: 21 June 2019 / Published: 1 July 2019
(This article belongs to the Special Issue Foods Quality Assessed by Chemometrics)
Spectroscopic and imaging methods coupled with multivariate data analysis have been increasingly studied for the assessment of food quality. The objective of this work was the estimation of microbiological quality of minced pork using non-invasive spectroscopy-based sensors. For this purpose, minced pork patties were stored aerobically at different isothermal (4, 8, and 12 °C) and dynamic temperature conditions, and at regular time intervals duplicate samples were subjected to (i) microbiological analyses, (ii) Fourier transform infrared (FTIR) and visible (VIS) spectroscopy measurements, and (iii) multispectral image (MSI) acquisition. Partial-least squares regression models were trained and externally validated using the microbiological/spectral data collected at the isothermal and dynamic temperature storage conditions, respectively. The root mean squared error (RMSE, log CFU/g) for the prediction of the test (external validation) dataset for the FTIR, MSI, and VIS models was 0.915, 1.173, and 1.034, respectively, while the corresponding values of the coefficient of determination (R2) were 0.834, 0.727, and 0.788. Overall, all three tested sensors exhibited a considerable potential for the prediction of the microbiological quality of minced pork. View Full-Text
Keywords: spectroscopy; non-invasive sensors; microbiological spoilage; minced pork spectroscopy; non-invasive sensors; microbiological spoilage; minced pork
Show Figures

Figure 1

MDPI and ACS Style

Fengou, L.-C.; Spyrelli, E.; Lianou, A.; Tsakanikas, P.; Panagou, E.Z.; Nychas, G.-J.E. Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology. Foods 2019, 8, 238. https://doi.org/10.3390/foods8070238

AMA Style

Fengou L-C, Spyrelli E, Lianou A, Tsakanikas P, Panagou EZ, Nychas G-JE. Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology. Foods. 2019; 8(7):238. https://doi.org/10.3390/foods8070238

Chicago/Turabian Style

Fengou, Lemonia-Christina; Spyrelli, Evgenia; Lianou, Alexandra; Tsakanikas, Panagiotis; Panagou, Efstathios Z.; Nychas, George-John E. 2019. "Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology" Foods 8, no. 7: 238. https://doi.org/10.3390/foods8070238

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop