Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Ismail, Azfar; Lee, Hag Ju; Hong, Suk-Ju; Kim, Ghiseok; Choi, Minwoo; Jo, Cheorun

doi:10.1016/j.ifset.2023.103544

Innovative Food Science & Emerging Technologies

2024

DOI: 10.1016/j.ifset.2023.103544

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Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Azfar Ismail,

Hag Ju Lee,

Suk-Ju Hong

et al.

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Cited by 3 publications

References 41 publications

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Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Kim,

Jung,

2024

Food Sci Biotechnol

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Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Kim,

Jung,

2024

Food Sci Biotechnol

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Application of non-thermal plasma technology for enhancing food processing and storage: A Review

Vaka,

Ramkumar

2024

Food Chemistry Advances

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Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics

Choi,

Kim,

Ismail

et al. 2025

Anim Biosci

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Objective: This study aimed to develop an enhanced model for predicting pork freshness by integrating hyperspectral imaging (HSI) and chemometric analysisMethods: A total of 30 Longissimus thoracis samples from three sows were stored under vacuum conditions at 4°C±2°C for 27 days to acquire data. The freshness prediction model for pork loin employed partial least squares regression (PLSR) with Monte Carlo data augmentation. Total bacterial count (TBC) and volatile basic nitrogen (VBN), which exhibited increases correlating with metabolite changes during storage, were designated as freshness indicators. Metabolic contents of the sample were quantified using nuclear magnetic resonance.Results: A total of 64 metabolites were identified, with 34 and 35 showing high correlations with TBC and VBN, respectively. Lysine and malate for TBC (R2 = 0.886) and methionine and niacinamide for VBN (R2 = 0.909) were identified as the main metabolites in each indicator by Model 1. Model 2 predicted main metabolites using HSI spectral data. Model 3, which predicted freshness indicators with HSI spectral data, demonstrated high prediction coefficients; TBC R2p = 0.7220 and VBN R2p = 0.8392. Furthermore, the combination model (Model 4), utilizing HSI spectral data and predicted metabolites from Model 2 to predict freshness indicators, improved the prediction coefficients compared to Model 3; TBC R2p = 0.7583 and VBN R2p = 0.8441.Conclusion: Combining HSI spectral data with metabolites correlated to the meat freshness may elucidate why certain HSI spectra indicate meat freshness and prove to be more effective in predicting the freshness state of pork loin compared to using only HSI spectral data.

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Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Cited by 3 publications

References 41 publications

Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Application of non-thermal plasma technology for enhancing food processing and storage: A Review

Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics

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