Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

Spyrelli, Evgenia D.; Papachristou, Christina K.; Nychas, George‐John E.; Panagou, Efstathios Ζ.

doi:10.3390/foods10112723

Cited by 10 publications

(4 citation statements)

References 55 publications

(76 reference statements)

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“…A high level of microbial growth in meat can cause an off-odor and discoloration, which can reduce quality; therefore, care is needed [ 28 ]. Moller et al [ 29 ] reported that the number of aerobic bacteria in chicken meat starts to decay at a level of 6 log/CFU, and Spyrelli et al [ 30 ] reported that the shelf life of chicken meat ends when the levels of aerobic bacteria exceed 7 log/CFU. Therefore, since the number of aerobic bacteria exceeded 7 log/CFU from the 3rd week of the 0°C treatment, it was determined that intake was impossible.…”

Section: Resultsmentioning

confidence: 99%

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Jeong¹,

Lee²,

Kim³

2024

J Anim Sci Technol

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This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0°C, −1°C, and −2°C). Aging and trimming loss at −2°C treatment showed lower values than at 0°C and −1°C treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at −2°C. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0°C and up to 3 weeks at −1°C and −2°C. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at −2°C.

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Section: Resultsmentioning

confidence: 99%

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Jeong¹,

Lee²,

Kim³

2024

J Anim Sci Technol

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“…The combination of the SVM models with the above-mentioned spectroscopic techniques, as well as the use of LDA with FT-IR data, was recommended in recent studies as an effective approach to the assessment of the quality of meat freshness [2]. The superiority of the LSVM model when coupled with MSI data has also been reported in similar studies for quality assessment in meat [12,23,24] and, specifically, in chicken thigh fillets [13]. The high overall accuracy of all FT-IR/MSI models confirmed that the combination of these nondestructive techniques could effectively more assess the quality of meat [28].…”

Section: Discussionmentioning

confidence: 97%

“…Both MSI and FTIR analysis have been investigated for their ability to feasibly predict TVCs and Pseudomonas spp. on the surface of stored chicken thigh fillets, and they could accurately classify chicken samples into two quality classes [13].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

2022

Self Cite

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Fourier-transform infrared spectroscopy (FT-IR), multispectral imaging (MSI), and an electronic nose (E-nose) were implemented individually and in combination in an attempt to investigate and, hence, identify the complexity of the phenomenon of spoilage in poultry. For this purpose, marinated chicken souvlaki samples were subjected to storage experiments (isothermal conditions: 0, 5, and 10 °C; dynamic temperature conditions: 12 h at 0 °C, 8 h at 5 °C, and 4 h at 10 °C) under aerobic conditions. At pre-determined intervals, samples were microbiologically analyzed for the enumeration of total viable counts (TVCs) and Pseudomonas spp., while, in parallel, FT-IR, MSI, and E-nose measurements were acquired. Quantitative models of partial least squares–Regression (PLS-R) and support vector machine–regression (SVM-R) (separately for each sensor and in combination) were developed and validated for the estimation of TVCs in marinated chicken souvlaki. Furthermore, classification models of linear discriminant analysis (LDA), linear support vector machine (LSVM), and cubic support vector machines (CSVM) that classified samples into two quality classes (non-spoiled or spoiled) were optimized and evaluated. The model performance was assessed with data obtained by six different analysts and three different batches of marinated souvlaki. Concerning the estimation of the TVCs via the PLS-R model, the most efficient prediction was obtained with spectral data from MSI (root mean squared error—RMSE: 0.998 log CFU/g), as well as with combined data from FT-IR/MSI (RMSE: 0.983 log CFU/g). From the developed SVM-R models, the predictions derived from MSI and FT-IR/MSI data accurately estimated the TVCs with RMSE values of 0.973 and 0.999 log CFU/g, respectively. For the two-class models, the combined data from the FT-IR/MSI instruments analyzed with the CSVM algorithm provided an overall accuracy of 87.5%, followed by the MSI spectral data analyzed with LSVM, with an overall accuracy of 80%. The abovementioned findings highlighted the efficacy of these non-invasive rapid methods when used individually and in combination for the assessment of spoilage in marinated chicken products regardless of the impact of the analyst, season, or batch.

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“…Recently, Fourier-transform infrared (FT-IR) spectroscopy has been widely used as a rapid food analysis method due to its simple preparation and fast measurement [ 18 ]. Particularly, FT-IR spectroscopy is a simple yet effective technique in the field related to the authenticity and quality control of edible fats and oils [ 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. For example, a method is officially used to determine the trans-fat content in edible oils and fats by FT-IR signals of trans-alkene double bonds [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Validation of a Simple Method to Quantify Contents of Phospholipids in Krill Oil by Fourier-Transform Infrared Spectroscopy

Park

Ahn

2021

Foods

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This study focuses on developing a quantification method for phosphatidylcholine (PC) and total phospholipid (PL) in krill oil using Fourier-transform infrared (FT-IR) spectroscopy. Signals derived from the choline and phosphate groups were selected as indicator variables for determining PC and total PL content; calibration curves with a correlation coefficient of >0.988 were constructed with calibration samples prepared by mixing krill oil raw material and fish oil in different ratios. The limit of detection (LOD, 0.35–3.29%) of the method was suitable for the designed assay with good accuracy (97.90–100.33%). The relative standard deviations for repeatability (0.90–2.31%) were acceptable. Therefore, both the methods using absorbance and that using second-derivative were confirmed to be suitable for quantitative analysis. When applying this method to test samples, including supplements, the PC content and total PL content were in good agreement with an average difference of 2–3% compared to the 31P NMR method. These results confirmed that the FT-IR method can be used as a convenient and rapid alternative to the 31P NMR method for quantifying PLs in krill oil.

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Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

Cited by 10 publications

References 55 publications

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

Development and Validation of a Simple Method to Quantify Contents of Phospholipids in Krill Oil by Fourier-Transform Infrared Spectroscopy

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