Details

Autor(en) / Beteiligte

• Shirai, H
• Oshita, S
• Makino, Y
• Sugiyama, J
• Yoshimura, M

Titel

Nondestructive Hygiene Monitoring on Pork Meat Surface Using Excitation–Emission Matrices with Two-Dimensional Savitzky–Golay Second-Order Differentiation

Ist Teil von

• Food and bioprocess technology, 2014-12, Vol.7 (12), p.3455-3465

Ort / Verlag

Boston: Springer-Verlag

Erscheinungsjahr

2014

Quelle

SpringerLink

Beschreibungen/Notizen

• To develop a rapid and nondestructive hygiene-monitoring system in meat-processing plants, plate count and ATP content on pork meat surfaces were quantitatively determined with particular attention to NAD(P)H fluorescence produced by microorganisms. An excitation (Ex)–emission (Em) matrix (EEM) was obtained, and the five fluorescence peaks of tryptophan, NAD(P)H, zinc protoporphyrin IX, protoporphyrin IX, and riboflavin were observed. Plate count and ATP content were predicted with good accuracy [r ₚ = 0.90–0.94 and root mean square error of prediction (RMSEP) = log₁₀ (0.68–0.79 CFU cm⁻²) for plate count and r ₚ = 0.84–0.89 and RMSEP = log₁₀ (0.61–0.71, mol cm⁻²) for ATP content]. Two-dimensional Savitzky–Golay second-order differentiation was found to be a powerful preprocessing tool of EEMs to improve prediction accuracy. Better prediction accuracy was obtained when the sensitivity of the fluorescence spectrophotometer was set to focus on fluorescence from NAD(P)H than that from both tryptophan and NAD(P)H. However, little linear relationship was observed between plate count and fluorescence intensity from NAD(P)H (R ² = 0.31). The absolute value of regression coefficient (RC) of partial least-squares regression (PLSR) at the wavelength assigned to NAD(P)H, zinc protoporphyrin IX, protoporphyrin IX, and riboflavin was high. It can be concluded that a good prediction model was developed in which four fluorescence compounds of NAD(P)H, zinc protoporphyrin IX, protoporphyrin IX, and riboflavin contribute to the prediction model, and these compounds are probably produced by microorganisms.