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
作者： Liu, Huan 1 ; Saito, Yoshito 2 ; Al Riza, Dimas Firmanda 2 ; Kondo, Naoshi 2 ; Yang, Xinting 1 ; Han, Donghai 3 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
2.Kyoto Univ, Grad Sch Agr, Div Environm Sci & Technol, Lab Biosensing Engn,Sakyo Ku, Kyoto 6068502, Japan
3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
4.Natl Engn Lab Agriprod Qual Traceabil, Beijing 100097, Peoples R China
5.Univ Brawijaya, Dept Agr Engn, Jl Veteran, Malang 65145, Indonesia
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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