Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Abstract

A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14 days using a camera, spectral filter (400-1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (x w ), water activity (a w ), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K 1 values) and mesophilic bacteria (cfu g -1 ) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K 1 and T-VBN indexes.

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

“…Previous research has demonstrated that several analytical techniques could be developed for rapid and non-destructive measurement of freshness, such as computer vision (Dowlati, Mohtasebi, & de la Guardia, 2012), spectroscopic techniques (visible/near-infrared/mid-infrared/front-face spectroscopy) (Cozzolino & Murray, 2012;Grau et al, 2011;Nilsen, Esaiassen, Heia, & Sigernes, 2002;Liu, He, Wang, & Sun, 2011), odor imaging (Salinas et al, 2014), electronic nose (Huang, Zhao, Chen, & Zhang, 2014) and electronic tongue (Zhang, Wang, Liu, Xu, & Zhou, 2012). These non-destructive techniques have their own characteristics/advantages, but there are still some shortcomings.…”

Optical Methods and Techniques for Meat Quality Inspection

“…NIR spectroscopy has been used extensively for detection of fatty acid content in different parts of chicken meat with encouraging results; however, the method did not perform well when measurements were carried out in real-time Riovanto et al, 2012;Zhou et al, 2012). Short-wavelength NIR spectroscopy (400 to 1000 nm) was reported for detection of moisture content, water activity, pH, TVB-N, ATP breakdown compounds, and mesophilic bacteria, which were regarded as the useful parameters for prediction of chicken freshness (Grau et al, 2011). Like red meats, poultry is also susceptible to bacterial spoilage.…”

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

“…Apart from this noise, it is demonstrated that the film does not affect the spectral response [30]. This step is performed using a filter based on a fixed colour threshold to remove background and glare.…”