Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy

文献类型： 外文期刊

第一作者： Liu, Huan

作者： Liu, Huan;Yang, Xinting;Liu, Huan;Saito, Yoshito;Al Riza, Dimas Firmanda;Kondo, Naoshi;Liu, Huan;Han, Donghai;Liu, Huan;Yang, Xinting;Al Riza, Dimas Firmanda

作者机构：

关键词： 3-D fluorescence spectroscopy; Beef; Quality deterioration; Freshness

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 287 卷

页码：

收录情况： SCI

摘要： We investigated three-dimensional (3-D) fluorescence spectroscopy for its potential to evaluate beef quality deteriorative changes and freshness. The fluorescence characteristics of heme, conjugated Schiff base and amino acids, could be indicators of internal biochemical reactions associated with beef deterioration, including color changes, lipid oxidation, and protein degradation, as well as a measure of freshness decline. To classify beef quality in terms of color (sensory index) and pH (chemical index), cluster analysis method (CA) was used. Three classes were identified: "fresh", "acceptable", "spoiled". We then developed a qualitative model to classify stored beef into these three classes using 3-D front-face excitation-emission matrices (EEMs) of fat tissue, combined with a parallel factor analysis (PARAFAC) algorithm. The resulting model had calibration and validation accuracies of 95.56% and 93.33%, respectively. These results demonstrate the potential of fluorescence spectroscopy to accurately and non-destructively monitor beef quality decline.

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