Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy
Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy
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DOI：
10.1016/j.foodres.2010.10.011
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发表时间：
2011-01-01
影响因子：
8.1
通讯作者：
Barat, Jose M.
中科院分区：
文献类型：
--
作者：
Grau, Raul;Sanchez, Antonio J.;Barat, Jose M.
采用可见光和短波近红外（SW-NIR）光谱法对包装鸡胸肉切片的新鲜度进行了无损检测。在0、7和14天时使用照相机、光谱滤光器（400-1000 nm）和卤素泛光照明系统记录光谱，所述照相机、光谱滤光器和卤素泛光照明系统是为此目的开发和校准的。通过测定水分（x（w））、水分活度（a（w））、pH值、挥发性盐基氮（TVB-N）、ATP分解物（K-1值）和嗜温菌（cfu g（-1））等理化、生化和微生物学性质来预测鲜度的降解。所获得的光谱与样品的储存时间有关。模拟新鲜度的最佳波长为413、426、449、460、473、480、499、638、942、946、967、970和982 nm。发现可见光和SW-NIR光谱与微生物计数、K-1和T-VBN指数等参数之间存在线性相关性。(C)2010爱思唯尔有限公司版权所有。
A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0,7 and 14 days using a camera, spectral filter (400-1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological ;roperties such as moisture (x(w)), water activity (a(w)), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K-1 values) and mesophilic bacteria (cfu g(-1)) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K-1 and T-VBN indexes. (C) 2010 Elsevier Ltd. All rights reserved.