TY - JOUR
T1 - Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy
AU - Grau, Raúl
AU - Sánchez, Antonio J.
AU - Girón, Joel
AU - Iborra, Eugenio
AU - Fuentes, Ana
AU - Barat, Jose M.
N1 - Funding information: We wish to thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support they provided through the PAID-06-08-3251 and GVPRE/2008/170 Projects, respectively.
PY - 2011/1/1
Y1 - 2011/1/1
N2 - 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 14days using a camera, spectral filter (400-1000nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (xw), water activity (aw), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K1 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 982nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K1 and T-VBN indexes.
AB - 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 14days using a camera, spectral filter (400-1000nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (xw), water activity (aw), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K1 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 982nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K1 and T-VBN indexes.
KW - Chicken meat
KW - Freshness
KW - Packaging
KW - Spectroscopy
KW - SW-NIR
UR - http://www.scopus.com/inward/record.url?scp=78651471802&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2010.10.011
DO - 10.1016/j.foodres.2010.10.011
M3 - Article
AN - SCOPUS:78651471802
SN - 0963-9969
VL - 44
SP - 331
EP - 337
JO - Food Research International
JF - Food Research International
IS - 1
ER -