Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef |
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Authors: | Aït-Kaddour Abderrahmane Boubellouta Tahar Chevallier Isabelle |
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Affiliation: | a UR Typicité des Produits Alimentaire, Département QEA, VetAgroSup Campus Agronomique de Clermont, 89 Avenue de l'Europe, BP 35, F-63370 Lempdes, France |
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Abstract: | The evaluation of meat spoilage is based on sensory and microbiological analyses. The disadvantages of sensory analyses are its reliance on highly trained panelists, a procedure which makes it costly and unattractive for routine analyses. Moreover, the classical microbiological analyses are lengthy, costly and destructive. In this study a portable fluorescence spectrometer was tested to quantify minced beef spoilage. This study was investigated on samples stored aerobically and under vacuum at 5 and 15 °C. Total viable counts (TVC), Pseudomonas, lactic acid bacteria, and yeast/molds counts were investigated with classical culture methods. Fluorescence spectra were recorded on the same samples using different excitation LEDs (280, 320, and 380 nm). PLS-R with leave-one-out cross validation was used to perform calibration and validation models. The PLS-R models presented good R2(CV) (0.50-0.99) and ratio of standard deviation (RPD(CV): 1.40-8.95) values after cross-validation. It could be concluded that portable spectrofluorimeters are promising devices to evaluate spoilage in minced beef. |
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Keywords: | Quality control Microbiology Fluorescence Spectroscopy Portable device |
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