Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics |
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| Authors: | Mohammed Salim Ammor Anthoula Argyri George-John E. Nychas |
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| Affiliation: | 1. Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece;2. Laboratory of Applied Microbiology, Cranfield Biotechnology Centre, Cranfield Health, Cranfield University, College Road, Cranfield, Bedfordshire MK43 0AL, United Kingdom |
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| Abstract: | Fourier transform infrared (FTIR) spectroscopy was exploited to measure biochemical changes within fresh minced beef in an attempt to rapidly monitor beef spoilage. Minced beef packaged either aerobically, under modified atmosphere and using an active packaging were held from freshness to spoilage at 0, 5, 10, and 15 °C. Frequent FTIR measurements were collected directly from the sample surface using attenuated total reflectance, in parallel the total viable counts of bacteria, the sensory quality and the pH were also determined. |
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| Keywords: | FTIR-ATR Chemometrics Minced beef Spoilage Modified atmosphere packaging Active packaging Metabolic indicators |
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