Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopy
2013
Oto, N. | Oshita, S. | Makino, Y. | Kawagoe, Y. | Sugiyama, J. | Yoshimura, M.
The potential of fluorescence spectroscopy was investigated for the non-destructive evaluation of ATP content and plate count on pork meat surface stored aerobically at 15°C during three days. Excitation (Ex) Emission (Em) Matrix of fluorescence intensity was obtained and fluorescence from tryptophan (Ex=295nm and Em=335nm) and NADPH (Ex=335nm and Em=450nm) was detected. Because tryptophan and NADPH fluorescence changed along with the growth of microorganisms, microbial spoilage on meat could be detected from fluorescence. By applying PLSR (Partial Least Squares Regression) analysis, ATP content and plate count were predicted with good determination coefficient (0.94–0.97 in calibration and 0.84–0.88 in validation).
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