Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 2, Pages 315-320Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2013.12.009
Keywords
Mid infrared spectroscopy; Aerobic storage; Chicken; Microbes; Chemometrics
Categories
Funding
- HEC (Higher Education Commission) of Pakistan
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In this research work we explored the potential of mid infrared (MIR) spectroscopy to determine spoilage microorganism on the surface of chicken breast fillets that were kept aerobically at 5 degrees C for 0, 1, 2, 3, 5 and 8 days, and at 15 degrees C for 0, 0.5, 1, 2, 3 and 5 days. It is shown that MIR spectroscopy (4000 - 1000 cm(-1) range) coupled with attenuated total reflectance (ATR) accessory can be used directly on the surface of meat samples to produce fingerprints. Culture dependent methods were used to determine total viable count (TVC), Pseudomonas, Enterobacteriaceae and Brochothrix thermosphacta on chicken breast fillets at each step of the 2 kinetics. In parallel, MIR spectra were recorded. For each kinetic, partial least square discriminant analysis (PLSDA) results showed 100% of good classifications for the six investigated storage times using 4 PLS factors. PLS regression was carried out to predict the microbial counts from the MIR spectral data. Using PLS model with four factors, good correlation (R-2 = 0.99) and very small root mean squares error of validation (between 0.01 and 0.97 log cfu/cm(2)) showed a strong correlation between MIR spectral data sets and the results obtained using traditional methods. (C) 2013 Elsevier Ltd. All rights reserved.
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