Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

Papadopoulou, Olga S.; Panagou, Efstathios Ζ.; Tassou, Chrysoula C.; Nychas, George‐John E.

doi:10.1016/j.foodres.2011.09.012

Cited by 100 publications

(55 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, Brochothrix was found to be the dominant population, along with LAB in samples stored under modified atmospheres, while on samples stored under aerobic conditions Pseudomonas spp. was the dominant biota followed by Brochothrix (detailed description of microbial association is presented in, Papadopoulou et al, 2011). Table 1 summarizes the STAA counts of fresh minced pork and at two different stages of storage (middle and final) for each condition.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

et al. 2012

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

“…Minced pork was prepared according to Papadopoulou, Panagou, Tassou, and Nychas (2011). Briefly, the meat was divided in portions of 50 g and placed in Styrofoam trays which were subsequently packed under aerobic modified atmosphere packaging (MAP, 60% CO 2 /20% O 2 /20% N 2 ).…”

Section: Sample Separation and Storage Conditionsmentioning

confidence: 99%

Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

et al. 2012

View full text Add to dashboard Cite

“…In a later study, the same group of research demonstrated that Raman spectroscopy is as well as FTIR in predicting meat spoilage [119]. Similar approaches were followed by other authors, who used supervised chemometric methods to count bacteria and also to quantify biochemical changes occurring during storage [120,121,122,123]. …”

Section: Applicationsmentioning

confidence: 98%

Applications of Infrared and Raman Spectroscopies to Probiotic Investigation

Santos

Gerbino

Tymczyszyn

et al. 2015

Foods

View full text Add to dashboard Cite

In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.

show abstract

“…Different mathematical models, such as linear discriminant analysis (LDA), back-propagation artificial neural network (BP-ANN), and k-nearest neighbor (kNN), were used to develop prediction models, among which BP-ANN was reported to have superior results over the other models. FTIR spectroscopy in the spectral range of 4000 to 650 cm -1 was reported for monitoring biochemical changes in fresh minced pork meat (Papadopoulou et al, 2011). A handheld Raman prototype with a 671 nm microsystem diode laser was reported for in situ detection of microbial spoilage in pork meat (Sowoidnich et al, 2010).…”

Section: Porkmentioning

confidence: 99%