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

ABSTRACT: 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 dynam

SUBMITTER: Fengou LC 

PROVIDER: S-EPMC6678698 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature