Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

Kuuliala, Lotta; Pérez‐Fernández, Raúl; Tang, Mengzi; Vanderroost, Mike; Baets, Bernard De; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2020.108955

Cited by 9 publications

(9 citation statements)

References 56 publications

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“…In the present study, topic modeling was performed with R 4.0.2 (22) in accordance with the previously developed methodology (19). The individual carrot packages were treated as "documents", VOCs as "words", and their rounded concentrations as "frequencies".…”

Section: Probabilistic Topic Modeling: Methodsmentioning

confidence: 99%

“…Modeling using LDA was recently introduced as an exploratory and selective method for characterizing the volatilome of (sea)food stored under modified atmospheres (19). In this study, LDA was used for modeling the volatilome of salmon fillet portions that had been stored for up to 13 days under MAP conditions.…”

Section: Probabilistic Topic Modelling: Spoilage Analysismentioning

confidence: 99%

“…Secondly, exceeding the OT has frequently been considered important, as VOCs that remain below their OT cannot be perceived by the human nose. As previously discussed in several studies (6,19), however, the application of OTs in spoilage analysis poses several challenges. On the one hand, previously reported OTs have rarely been determined in complex VOC mixtures, meaning that the reported values do not directly indicate whether a VOC can be perceived as a part of the food volatilome.…”

Section: Acs_flavordynamics-chapter09_revised_edited_final_mentioning

confidence: 99%

“…The aim of this study was to identify potential volatile spoilage indicators in shredded carrot stored at 4 °C for up to 9 days, using a multidisciplinary methodology combining real-time VOC monitoring (SIFT-MS), classical microbiological analysis, and a newly developed statistical method based on probabilistic topic modeling (19). Given the detrimental impact of anaerobic spoilage processes on the quality of MPV, shredded carrot was stored in a closed packaging system that allowed for the generation of anaerobic conditions over storage time.…”

Section: Introductionmentioning

confidence: 99%

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Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS

Kuuliala

Jain

Baets

et al. 2021

ACS Symposium Series

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Minimally processed vegetables (MPV) are one of the most perishable food product types. The spoilage of these products is often due to microbial activity, which causes the accumulation of volatile organic compounds (VOCs) and leads to the generation of offensive off-odors and off-flavors in the packed product. Identification and quantification of VOCs that could be used as spoilage indicators can thus be considered a highly interesting strategy for improving MPV quality control. In the present study, shredded carrot (Daucus carota L.) was stored at 4 °C in a closed packaging system in order to characterize the volatilome associated with anaerobic spoilage processes. A multidisciplinary methodology based on selected ion flow tube-mass spectrometry (SIFT-MS) and probabilistic topic modeling was used for identifying potential spoilage indicators. The results of the study indicate that several VOCs contribute to the spoilage volatilome of carrots under the tested storage conditions. Even though multiple increasing patterns could be detected, the most abundant compounds typically remained stable over storage time. Overall, the developed methodology shows promising potential in extending the knowledge obtained via this preliminary study into new experimental settings.

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Section: Probabilistic Topic Modeling: Methodsmentioning

confidence: 99%

Section: Probabilistic Topic Modelling: Spoilage Analysismentioning

confidence: 99%

Section: Acs_flavordynamics-chapter09_revised_edited_final_mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS

Kuuliala

Jain

Baets

et al. 2021

ACS Symposium Series

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“…Thus, from the food classification perspective, non-perishable foods have the advantage that they do not deteriorate quickly (Kuuliala et al, 2021) in contrast to perishable food (PF), where exposure to the environment, temperature or humidity can all affect quality (Cao and Chung, 2019). Moreover, mainly due to COVID-19, the supply chain of PF has been the most affected (Lin and Zhang, 2020).…”

Section: Effects Of the Outbreak Of Covid-19 On Pfscmentioning

confidence: 99%

Investigating the effects of the outbreak of COVID-19 on perishable food supply chains: an empirical study using PLS-SEM

Khan

Ponce

2021

IJLM

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PurposeAt the end of 2019, the first case of the Corona Virus Disease (COVID-19) was reported in Wuhan city of China. The disease was declared a pandemic without imagining the magnitude of damage currently caused in all branches of the economy. One of the most affected sectors was food and mostly perishable food (PF), which are more susceptible to environmental conditions. Thus, the research examines the effect of the COVID-19 outbreak on Ecuador's perishable food supply chains (PFSCs) during the pandemic. It contributes to new results on the special issue (SI) PFSC response to event risk and uncertainty, such as those that generated the pandemic.Design/methodology/approachThe data used are from primary information sources, which were collected through a questionnaire. The questionnaire was applied to 298 companies belonging to the sector, and later the information was processed through partial least squares structural equation model. The convergent validity, discriminate and robustness tests provide arguments for the suitability of the model. Therefore, the findings are reliable and valid for the adequate measures to improve the PFSC due to a COVID-19 outbreak.FindingsThe results show that the perception of personal risk (PPR) produced by COVID-19 has caused the companies of the PFSC to adopt preventive policies (PO) to avoid contagion and guarantee the operation of the companies. In addition, the PPR has been responsible for the alterations in the demand and price (DP) of PF. Next, PO and DP have a significant effect on PFSC, which shows the evidence favouring the malfunction of PFSC operations due to anti-contagion PO, the mismatch of DP. On the contrary, circular economy practices contribute to the excellent performance of the PFSC. Finally, the research suggests some policy implications to consider in improving the PFSC.Originality/valueThis study is the first to be carried out in Ecuador's country on the PFSC; its contribution is unprecedented and makes it a road-map to be considered to guarantee the correct functioning of the PFSCs, and it will provide policymakers with valid elements to design efficient PFSCs that better respond to unforeseen events and uncertainties. Future research will focus on analysing the management of PF consumption in Ecuador during the pandemic.

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Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

Hassoun¹,

Cropotova²,

Trollman³

et al. 2023

Current Research in Food Science

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Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

Cited by 9 publications

References 56 publications

Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS

Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS

Investigating the effects of the outbreak of COVID-19 on perishable food supply chains: an empirical study using PLS-SEM

Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

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