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Food Qual Safet
Food Qual Safet
Research Articles     
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
1Department of Animal Medicine, Productions and Health, University of Padova, Legnaro, Italy; 2 Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro, Italy 3 Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Legnaro, Italy
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摘要： Objectives: Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Materials and Methods: Ninety-six samples were analysed by both NIR tools at 2, 6, 10 and 14 days post mortem. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). The latter was preceded by double feature selection based on Boruta and Stepwise procedures. Results: PLS-DA sorted moderate separation of RT theses, while shelf life assessment was more accurate on application of Stepwise-CDA. Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). Conclusions: NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage. Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts, suitable for routine at-line application for screening of meat quality.
关键词： shelf life;  chicken breast;  Near-infrared (NIR) spectroscopy;  bench-top NIR;  portable NIR;  canonical discriminant analysis    
Abstract: Objectives: Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Materials and Methods: Ninety-six samples were analysed by both NIR tools at 2, 6, 10 and 14 days post mortem. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). The latter was preceded by double feature selection based on Boruta and Stepwise procedures. Results: PLS-DA sorted moderate separation of RT theses, while shelf life assessment was more accurate on application of Stepwise-CDA. Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). Conclusions: NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage. Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts, suitable for routine at-line application for screening of meat quality.
Key words: shelf life    chicken breast    Near-infrared (NIR) spectroscopy    bench-top NIR    portable NIR    canonical discriminant analysis
收稿日期: 2020-09-07 出版日期: 2021-06-20
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Ilaria Lanza
Daniele Conficoni
Stefania Balzan
Marco Cullere
Luca Fasolato
Lorenzo Serva
Barbara Contiero
Angela Trocino
Giorgio Marchesini
Gerolamo Xiccato
Enrico Novelli
Severino Segato

引用本文:

Ilaria Lanza, Daniele Conficoni, Stefania Balzan, Marco Cullere, Luca Fasolato, Lorenzo Serva, Barbara Contiero, Angela Trocino, Giorgio Marchesini, Gerolamo Xiccato, Enrico Novelli, Severino Segato. Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics. Food Qual Safet, 10.1093/fqsafe/fyaa032.

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http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa032    或    http://www.zjujournals.com/fqs/CN/Y2021/V5/I1/1

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