Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

作者：Grau Raul^*; Sanchez Antonio J; Giron Joel; Iborra Eugenio; Fuentes Ana; Barat Jose M

来源：Food Research International, 2011, 44(1): 331-337.

DOI：10.1016/j.foodres.2010.10.011

• Spectroscopy
• SW-NIR
• Freshness
• Chicken meat
• Packaging

A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0,7 and 14 days using a camera, spectral filter (400-1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological ;roperties such as moisture (x(w)), water activity (a(w)), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K-1 values) and mesophilic bacteria (cfu g(-1)) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K-1 and T-VBN indexes.

• 出版日期2011-1