Identification of beef spoilage via the analysis of volatiles using long optical-path Fourier transform infrared spectroscopy

Abstract

The freshness of beef was analyzed and identified via its volatiles using long optical-path infrared spectroscopy. The spectral characteristics of some compounds, especially ammonia, were observed and demonstrated to have obvious differences between fresh and decayed beef.

Chemiresistive NH3 detection at sub-zero temperatures by polypyrrole- loaded Sn1−xSbxO2 nanocubes

“…putrescine and cadaverine are produced if such protein-based items are not stored well under low temperature conditions, often leading to bacterial decomposition. 16 Particularly with packed and frozen meat and meat products, this spoilage eventually leads to major losses in the economy and markets, thus affecting the food and agro industries. [17][18][19] Another challenge arises from detection of pollutants in cold regions using conventional chemiresistors.…”

Establishment of the presence of biological and chemical contaminents in food

“…Анализа гасне фазе изнад намирница и идентификација VOCs једињења подразумијева пропуштање инфрацрвеног зрака кроз колектор гаса смјештеног између извора свјетлости и интерферометра, али уз употребу мулти-рефлектујућих огледала, која вишеструко повећавају оптички пут, имајући у виду да је концентрација биомаркера обично изузетно мала. На овај начин је могуће пратити промјене концентрације алкохола и естара током складиштења воћа или амонијака током кварења меса (Dong et al 2014;Zhang et al 2015). Поред наведене методе, данас је могуће пратити промјене у IR спектрима и на тзв.…”

Modulation of population density and size of silver nanoparticles embedded in bacterial cellulose via ammonia exposure: visual detection of volatile compounds in a piece of plasmonic nanopaper

“…A. UV-Vis spectra of the plasmonic nanopaper upon corrosive vapour (ammonia) exposure using 10 and 1000 µL of 30% ammonia solution spontaneously volatilized for between 2 and Food spoilage monitoring: a proof-of-concept Aiming at demonstrating a practical application for this approach, as a proof-of-concept, we reasoned that the studied phenomenon could be useful for food spoilage monitoring given that ammonia is released as a major agent along with other volatile compounds during the degradation process, in particular trimethylamine, dimethylamine, histamine, putrescine, cadaverine, short-chain carbonyls, acids, sulfur compounds, and N-cyclic compounds as well as unsaturated aldehydes in fish spoilage, 29 and alcohols, aldehydes, esters, ketones, and carbon dioxide in meat spoilage. 30 We again used the experimental set-up illustrated in Scheme 1B. 5 g of fish or meat was placed inside the sealed container, and was left at room temperature for 60 hours.…”