Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy

Huan Liu; Yoshito Saito; Dimas Firmanda Al Riza; Naoshi Kondo; Xinting Yang; Donghai Han

doi:10.1016/j.foodchem.2019.02.119

Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy

Food Chem. 2019 Jul 30:287:369-374. doi: 10.1016/j.foodchem.2019.02.119. Epub 2019 Mar 2.

Authors

Huan Liu¹, Yoshito Saito², Dimas Firmanda Al Riza³, Naoshi Kondo², Xinting Yang⁴, Donghai Han⁵

Affiliations

¹ Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; Laboratory of Bio-Sensing Engineering, Division of Environmental Science & Technology, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China.
² Laboratory of Bio-Sensing Engineering, Division of Environmental Science & Technology, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
³ Laboratory of Bio-Sensing Engineering, Division of Environmental Science & Technology, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Agricultural Engineering Department, University of Brawijaya, Jl. Veteran, Malang 65145, Indonesia.
⁴ Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing 100097, China.
⁵ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: handh@cau.edu.cn.

PMID: 30857712
DOI: 10.1016/j.foodchem.2019.02.119

Abstract

We investigated three-dimensional (3-D) fluorescence spectroscopy for its potential to evaluate beef quality deteriorative changes and freshness. The fluorescence characteristics of heme, conjugated Schiff base and amino acids, could be indicators of internal biochemical reactions associated with beef deterioration, including color changes, lipid oxidation, and protein degradation, as well as a measure of freshness decline. To classify beef quality in terms of color (sensory index) and pH (chemical index), cluster analysis method (CA) was used. Three classes were identified: "fresh", "acceptable", "spoiled". We then developed a qualitative model to classify stored beef into these three classes using 3-D front-face excitation-emission matrices (EEMs) of fat tissue, combined with a parallel factor analysis (PARAFAC) algorithm. The resulting model had calibration and validation accuracies of 95.56% and 93.33%, respectively. These results demonstrate the potential of fluorescence spectroscopy to accurately and non-destructively monitor beef quality decline.

Keywords: 3-D fluorescence spectroscopy; Beef; Freshness; Quality deterioration.

MeSH terms

Algorithms
Animals
Calibration
Cattle
Cluster Analysis
Cold Temperature
Color
Food Analysis / methods*
Food Quality
Food Storage / methods*
Image Processing, Computer-Assisted
Oxidation-Reduction
Red Meat / analysis*
Reproducibility of Results
Spectrometry, Fluorescence / methods*