Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing

F Pavli; A A Argyri; G-J E Nychas; C Tassou; N Chorianopoulos

doi:10.1016/j.foodres.2017.12.064

Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing

Food Res Int. 2018 Apr:106:1061-1068. doi: 10.1016/j.foodres.2017.12.064. Epub 2017 Dec 29.

Authors

F Pavli¹, A A Argyri², G-J E Nychas³, C Tassou², N Chorianopoulos⁴

Affiliations

¹ Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
² Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
³ Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
⁴ Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece. Electronic address: nchorian@nagref.gr.

PMID: 29579899
DOI: 10.1016/j.foodres.2017.12.064

Abstract

The aim of the present study was to investigate the potential use of Fourier transform infrared (FTIR) spectroscopy to quantify biochemical changes occurring in ham slices packed with probiotic supplemented edible films and treated with High Pressure Processing (HPP), in monitoring spoilage. Details regarding the data collection and experimental procedure were presented by Pavli et al. (2017). A series of Partial Least Squares (PLS) models were developed to correlate spectral data from FTIR analysis with ham spoilage during storage under vacuum at different temperatures (4, 8 and 12°C). FTIR spectra were collected from the surface of the ham samples in parallel with microbiological analysis of total viable counts (TVC) and lactic acid bacteria (LAB). Qualitative interpretation of spectral data was based on a sensory evaluation, using a hedonic scale, classifying the samples in three quality classes, fresh, semi-fresh and spoiled. The scope of the modeling approach was to discriminate the ham slices in their respective quality class and additionally to predict the microbial population directly from spectral data. The results obtained demonstrated that the processing of the samples affected the performance of classification in the sensory classes, with better results observed in the case of for ham slices packed with probiotic supplemented (PS) edible films and of control samples without HPP. The performance of PLS regression models on providing quantitative estimations of microbial counts were based on specific figures of merit (bias factor, accuracy factor, root mean square error, percentage of prediction error). Bias and accuracy factors were close to unity for both microbial groups tested for samples without HPP, whereas for HPP treated samples the values of these indices ranged from 0.963 to 1.332, depending on the case and indice. The results of this study demonstrated for the first time that although FTIR can be used reliably for the rapid assessment of sliced ham, additional processes such as HPP can affect its performance.

Keywords: Edible films; FTIR spectroscopy; Ham spoilage; PLS; Probiotic bacteria.

MeSH terms

Animals
Food Preservation / methods*
Food Storage / methods*
Least-Squares Analysis
Meat* / microbiology
Meat* / standards
Pressure
Probiotics / analysis*
Spectroscopy, Fourier Transform Infrared / methods*
Swine