Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork
Real-time monitoring of meat quality requires fast, accurate, low-cost, and non-destructive analytical methods that can be used throughout the entire production chain, including the packaged product. The aim of this work was to evaluate the potential of a portable near-infrared (NIR) spectroscopy to...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3808 |
| _version_ | 1797463223946969088 |
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| author | Eduardo Arias Verónica Sierra Natalia Prado Pelayo González Giovani Fiorentini Juan Díaz Mamen Oliván |
| author_facet | Eduardo Arias Verónica Sierra Natalia Prado Pelayo González Giovani Fiorentini Juan Díaz Mamen Oliván |
| author_sort | Eduardo Arias |
| collection | DOAJ |
| description | Real-time monitoring of meat quality requires fast, accurate, low-cost, and non-destructive analytical methods that can be used throughout the entire production chain, including the packaged product. The aim of this work was to evaluate the potential of a portable near-infrared (NIR) spectroscopy tool for the on-site detection of freshness of pork loin fillets in modified atmosphere packaging (MAP) stored on display counters. Pork loin slices were sealed in MAP trays under two proportions of O<sub>2</sub>/CO<sub>2</sub>/N<sub>2</sub>: High-Ox-MAP (30/40/30) and Low-Ox-MAP (5/20/75). Changes in pH, color, thiobarbituric acid reactive substances (TBARS), Warner–Bratzler shear force (WBSF), and microbiology (total viable counts, <i>Enteriobacteriaceae</i>, and lactic acid bacteria) were monitored over 15 days post-mortem at 4 °C. VIS-NIR spectra were collected from pork fillets before (through the film cover) and after opening the trays (directly on the meat surface) with a portable LABSPEC 5000 NIR system in diffuse reflectance mode (350–2500 nm). Quantitative NIR models by partial least squares regression (PLSR) showed a promising prediction ability for meat color (<i>L*</i>, <i>a*</i>, <i>C*</i>, and <i>h*</i>) and microbiological variables (R<sup>2</sup><sub>VAL</sub> > 0.72 and RPD<sub>VAL</sub> > 2). In addition, qualitative models using PLS discriminant analysis obtained good accuracy (over 90%) for classifying pork samples as fresh (acceptable for consumption) or spoiled (not acceptable) based on their microbiological counts. VIS-NIR spectroscopy allows rapid evaluation of product quality and shelf life and could be used for on-site control of pork quality. |
| first_indexed | 2024-03-09T17:47:38Z |
| format | Article |
| id | doaj.art-9cf021c2adb344bd82c231294b58e8a7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:38Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9cf021c2adb344bd82c231294b58e8a72023-11-24T10:58:54ZengMDPI AGFoods2304-81582022-11-011123380810.3390/foods11233808Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged PorkEduardo Arias0Verónica Sierra1Natalia Prado2Pelayo González3Giovani Fiorentini4Juan Díaz5Mamen Oliván6Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, SpainÁrea de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, SpainAsociación de Investigación de Industrias Cárnicas del Principado de Asturias (ASINCAR), Polígono de la Barreda, Parcela 1, 33180 Noreña, SpainAsociación de Investigación de Industrias Cárnicas del Principado de Asturias (ASINCAR), Polígono de la Barreda, Parcela 1, 33180 Noreña, SpainDepartment of Animal Science, Campus Capao do Leao, Federal University of Pelotas, Pelotas 96010-970, BrazilAsociación de Investigación de Industrias Cárnicas del Principado de Asturias (ASINCAR), Polígono de la Barreda, Parcela 1, 33180 Noreña, SpainÁrea de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, SpainReal-time monitoring of meat quality requires fast, accurate, low-cost, and non-destructive analytical methods that can be used throughout the entire production chain, including the packaged product. The aim of this work was to evaluate the potential of a portable near-infrared (NIR) spectroscopy tool for the on-site detection of freshness of pork loin fillets in modified atmosphere packaging (MAP) stored on display counters. Pork loin slices were sealed in MAP trays under two proportions of O<sub>2</sub>/CO<sub>2</sub>/N<sub>2</sub>: High-Ox-MAP (30/40/30) and Low-Ox-MAP (5/20/75). Changes in pH, color, thiobarbituric acid reactive substances (TBARS), Warner–Bratzler shear force (WBSF), and microbiology (total viable counts, <i>Enteriobacteriaceae</i>, and lactic acid bacteria) were monitored over 15 days post-mortem at 4 °C. VIS-NIR spectra were collected from pork fillets before (through the film cover) and after opening the trays (directly on the meat surface) with a portable LABSPEC 5000 NIR system in diffuse reflectance mode (350–2500 nm). Quantitative NIR models by partial least squares regression (PLSR) showed a promising prediction ability for meat color (<i>L*</i>, <i>a*</i>, <i>C*</i>, and <i>h*</i>) and microbiological variables (R<sup>2</sup><sub>VAL</sub> > 0.72 and RPD<sub>VAL</sub> > 2). In addition, qualitative models using PLS discriminant analysis obtained good accuracy (over 90%) for classifying pork samples as fresh (acceptable for consumption) or spoiled (not acceptable) based on their microbiological counts. VIS-NIR spectroscopy allows rapid evaluation of product quality and shelf life and could be used for on-site control of pork quality.https://www.mdpi.com/2304-8158/11/23/3808near-infrared spectroscopy (NIR)modified atmospheres (MAP)microbiologyquality controltotal viable counts (TVC)<i>Enterobacteriaceae</i> |
| spellingShingle | Eduardo Arias Verónica Sierra Natalia Prado Pelayo González Giovani Fiorentini Juan Díaz Mamen Oliván Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork Foods near-infrared spectroscopy (NIR) modified atmospheres (MAP) microbiology quality control total viable counts (TVC) <i>Enterobacteriaceae</i> |
| title | Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork |
| title_full | Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork |
| title_fullStr | Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork |
| title_full_unstemmed | Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork |
| title_short | Development of a Portable Near-Infrared Spectroscopy Tool for Detecting Freshness of Commercial Packaged Pork |
| title_sort | development of a portable near infrared spectroscopy tool for detecting freshness of commercial packaged pork |
| topic | near-infrared spectroscopy (NIR) modified atmospheres (MAP) microbiology quality control total viable counts (TVC) <i>Enterobacteriaceae</i> |
| url | https://www.mdpi.com/2304-8158/11/23/3808 |
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