A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres
The aim of this work was to investigate the potential of Fourier transform infrared spectroscopy (FTIR) to detect and predict the bacterial load of salmon fillets (Salmo salar) stored at 3,8 and 30°C under three packaging conditions: air packaging (AP) and two modified atmospheres constituted by a m...
Published in: | International Journal of Food Microbiology |
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ftunivtad:oai:repositorio.utad.pt:10348/11815 2024-04-21T08:10:54+00:00 A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres Almeida, José Manuel Marques Martins de Saraiva, Cristina Maria Teixeira Vasconcelos, Helena Catarina Araújo Soares Guedes 2016-11-12T20:29:03Z application/pdf http://hdl.handle.net/10348/11815 eng eng Elsevier Almeida, José Manuel Marques Martins de; Cristina Saraiva; Helena Vasconcelos. A CHEMOMETRICS APPROACH APPLIED TO FOURIER TRANSFORM INFRARED SPECTROSCOPY (FTIR) FOR MONITORING THE SPOILAGE OF FRESH SALMON (Salmo salar) STORED UNDER MODIFIED ATMOSPHERES, International Journal of Food Microbiology, 241, 1, 331-339, 2016. 0168-1605 doi.org/10.1016/j.ijfoodmicro.2016.10.038 http://hdl.handle.net/10348/11815 openAccess Salmon shelf life Lemon juice article 2016 ftunivtad https://doi.org/10.1016/j.ijfoodmicro.2016.10.038 2024-03-27T15:58:00Z The aim of this work was to investigate the potential of Fourier transform infrared spectroscopy (FTIR) to detect and predict the bacterial load of salmon fillets (Salmo salar) stored at 3,8 and 30°C under three packaging conditions: air packaging (AP) and two modified atmospheres constituted by a mixture of 50%N2/40%CO2/10%O2 with lemon juice (MAPL) and without lemon juice (MAP). Fresh salmon samples were periodically examined for total viable counts (TVC), specific spoilage organisms (SSO) counts, pH, FTIR and sensory assessment of freshness. Principal components analysis (PCA) allowed identification of the wavenumbers potentially correlated with the spoilage process. Linear discriminant analysis (LDA) of infrared spectral data was performed to support sensory data and to accurately identify samples freshness. The effect of the packaging atmospheres was assessed by microbial enumeration and LDA was used to determine sample packaging from the measured infrared spectra. It was verified that modified atmospheres can decrease significantly the bacterial load of fresh salmon. Lemon juice combined with MAP showed a more pronounced delay in the growth of Brochothrix thermosphacta, Photobacterium phosphoreum, psychrotrophs and H2S producers. Partial least squares regression (PLS-R) allowed estimates of TVC and psychrotrophs, lactic acid bactéria, molds and yeasts, Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp. and H2S producer counts from the infrared spectral data. For TVC, the root mean square error of prediction (RMSEP) value was 0.78 log cfug−1 for an external set of samples. According to the results, FTIR can be used as a reliable, accurate and fast method for real time freshness evaluation of salmon fillets stored under different temperatures and packaging atmospheres. This work was supported by the Portuguese Science and Technology Foundation (FCT) under projects UID/CVT/00772/2013 and UID/CVT/ 00772/2016. This work is financed by the ERDF European Regional Development Fund through the ... Article in Journal/Newspaper Salmo salar Universidade de Trás-os-Montes e Alto Douro (utad): Repositório International Journal of Food Microbiology 241 331 339 |
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Open Polar |
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Universidade de Trás-os-Montes e Alto Douro (utad): Repositório |
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ftunivtad |
language |
English |
topic |
Salmon shelf life Lemon juice |
spellingShingle |
Salmon shelf life Lemon juice Almeida, José Manuel Marques Martins de Saraiva, Cristina Maria Teixeira Vasconcelos, Helena Catarina Araújo Soares Guedes A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres |
topic_facet |
Salmon shelf life Lemon juice |
description |
The aim of this work was to investigate the potential of Fourier transform infrared spectroscopy (FTIR) to detect and predict the bacterial load of salmon fillets (Salmo salar) stored at 3,8 and 30°C under three packaging conditions: air packaging (AP) and two modified atmospheres constituted by a mixture of 50%N2/40%CO2/10%O2 with lemon juice (MAPL) and without lemon juice (MAP). Fresh salmon samples were periodically examined for total viable counts (TVC), specific spoilage organisms (SSO) counts, pH, FTIR and sensory assessment of freshness. Principal components analysis (PCA) allowed identification of the wavenumbers potentially correlated with the spoilage process. Linear discriminant analysis (LDA) of infrared spectral data was performed to support sensory data and to accurately identify samples freshness. The effect of the packaging atmospheres was assessed by microbial enumeration and LDA was used to determine sample packaging from the measured infrared spectra. It was verified that modified atmospheres can decrease significantly the bacterial load of fresh salmon. Lemon juice combined with MAP showed a more pronounced delay in the growth of Brochothrix thermosphacta, Photobacterium phosphoreum, psychrotrophs and H2S producers. Partial least squares regression (PLS-R) allowed estimates of TVC and psychrotrophs, lactic acid bactéria, molds and yeasts, Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp. and H2S producer counts from the infrared spectral data. For TVC, the root mean square error of prediction (RMSEP) value was 0.78 log cfug−1 for an external set of samples. According to the results, FTIR can be used as a reliable, accurate and fast method for real time freshness evaluation of salmon fillets stored under different temperatures and packaging atmospheres. This work was supported by the Portuguese Science and Technology Foundation (FCT) under projects UID/CVT/00772/2013 and UID/CVT/ 00772/2016. This work is financed by the ERDF European Regional Development Fund through the ... |
format |
Article in Journal/Newspaper |
author |
Almeida, José Manuel Marques Martins de Saraiva, Cristina Maria Teixeira Vasconcelos, Helena Catarina Araújo Soares Guedes |
author_facet |
Almeida, José Manuel Marques Martins de Saraiva, Cristina Maria Teixeira Vasconcelos, Helena Catarina Araújo Soares Guedes |
author_sort |
Almeida, José Manuel Marques Martins de |
title |
A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres |
title_short |
A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres |
title_full |
A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres |
title_fullStr |
A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres |
title_full_unstemmed |
A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres |
title_sort |
chemometrics approach applied to fourier transform infrared spectroscopy (ftir) for monitoring the spoilage of fresh salmon (salmo salar) stored under modified atmospheres |
publisher |
Elsevier |
publishDate |
2016 |
url |
http://hdl.handle.net/10348/11815 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
Almeida, José Manuel Marques Martins de; Cristina Saraiva; Helena Vasconcelos. A CHEMOMETRICS APPROACH APPLIED TO FOURIER TRANSFORM INFRARED SPECTROSCOPY (FTIR) FOR MONITORING THE SPOILAGE OF FRESH SALMON (Salmo salar) STORED UNDER MODIFIED ATMOSPHERES, International Journal of Food Microbiology, 241, 1, 331-339, 2016. 0168-1605 doi.org/10.1016/j.ijfoodmicro.2016.10.038 http://hdl.handle.net/10348/11815 |
op_rights |
openAccess |
op_doi |
https://doi.org/10.1016/j.ijfoodmicro.2016.10.038 |
container_title |
International Journal of Food Microbiology |
container_volume |
241 |
container_start_page |
331 |
op_container_end_page |
339 |
_version_ |
1796952503499096064 |