文章基本信息

标题：Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology
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作者：Lemonia-Christina Fengou ; Evgenia Spyrelli ; Alexandra Lianou 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：7
页码：238-251
DOI：10.3390/foods8070238
出版社：MDPI Publishing
摘要：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.
关键词：spectroscopy; non-invasive sensors; microbiological spoilage; minced pork spectroscopy ; non-invasive sensors ; microbiological spoilage ; minced pork