A novel method for real-time prediction of the shelf life of pork at different storage temperatures using front-face fluorescence excitation-emission matrices

文献类型： 外文期刊

第一作者： Liu, Huan

作者： Liu, Huan;Zhu, Wenying;Luo, Na;Ji, Zengtao;Yang, Xinting;Liu, Huan;Zhu, Wenying;Luo, Na;Ji, Zengtao;Yang, Xinting;Liu, Huan;Zhu, Wenying;Luo, Na;Ji, Zengtao;Yang, Xinting

作者机构：

关键词： Front-face fluorescence excitation-emission; matrices; Pork; Modified; Gompertz model; Shelf life prediction

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 398 卷

页码：

收录情况： SCI

摘要： This study presents a novel method for predicting the shelf life of pork in real-time based on front-face fluorescence excitation-emission matrices (EEMs). The total viable count (TVC) of bacteria was used as the indicator of microbial spoilage in the pork samples. Modified Gompertz and square root equations were used to establish models for the trends in microbial growth and for predicting the shelf life, the R-2 values of the fitting equation at different temperatures were all greater than 0.95. The fluorescence intensity ratio of oxidation product to tryptophan (FOX/Trp) was highly correlated with the quality deterioration of pork and was therefore used to establish a quantitative model of TVC values by linear regression with R-c(2) and R-p(2) values of 0.914 and 0.906, respectively. The mean absolute errors between the remaining shelf life predicted by fluorescence EEMs and the measured values at three storage temperatures were less than 1 day.

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