Hyperspectral imaging through vacuum packaging for monitoring cheese biochemical transformation caused by Clostridium metabolism

Marlon M Reis; Yash Dixit; Alistair Carr; Christine Tu; Faith Palevich; Tanushree Gupta; Mariza G Reis

doi:10.1016/j.foodres.2023.112866

Hyperspectral imaging through vacuum packaging for monitoring cheese biochemical transformation caused by Clostridium metabolism

Food Res Int. 2023 Jul:169:112866. doi: 10.1016/j.foodres.2023.112866. Epub 2023 Apr 22.

Authors

Marlon M Reis¹, Yash Dixit², Alistair Carr², Christine Tu², Faith Palevich², Tanushree Gupta², Mariza G Reis²

Affiliations

¹ AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand. Electronic address: marlon.m.reis@agresearch.co.nz.
² AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand.

PMID: 37254314
DOI: 10.1016/j.foodres.2023.112866

Abstract

This study developed a novel method for monitoring cheese contamination with Clostridium spores non-invasively using hyperspectral imaging (HSI). The ability of HSI to quantify Clostridium metabolites was investigated with control cheese and cheese manufactured with milk contaminated with Clostridium tyrobutyricum, Clostridium butyricum and Clostridium sporogenes. Microbial count, HSI and SPME-GC-MS data were obtained over 10 weeks of storage. The developed method using HSI successfully quantified butyric acid (R² = 0.91, RPD = 3.38) a major compound of Clostridium metabolism in cheese. This study creates a new venue to monitor the spatial and temporal development of late blowing defect (LBD) in cheese using fast and non-invasive measurement.

Keywords: Food; Metabolism; Near-Infrared Spectroscopy; Super-pixels.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Butyric Acid / metabolism
Cheese* / analysis
Clostridium / metabolism
Hyperspectral Imaging
Vacuum

Substances

Butyric Acid