title: Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef.
abstract: The evaluation of meat spoilage is based on sensory and microbiological analyses. The disadvantages of sensory analyses are its reliance on highly trained panelists, a procedure which makes it costly and unattractive for routine analyses. Moreover, the classical microbiological analyses are lengthy, costly and destructive. In this study a portable fluorescence spectrometer was tested to quantify minced beef spoilage. This study was investigated on samples stored aerobically and under vacuum at 5 and 15 °C. Total viable counts (TVC), Pseudomonas, lactic acid bacteria, and yeast/molds counts were investigated with classical culture methods. Fluorescence spectra were recorded on the same samples using different excitation LEDs (280, 320, and 380 nm). PLS-R with leave-one-out cross validation was used to perform calibration and validation models. The PLS-R models presented good R²(CV) (0.50-0.99) and ratio of standard deviation (RPD(CV): 1.40-8.95) values after cross-validation. It could be concluded that portable spectrofluorimeters are promising devices to evaluate spoilage in minced beef.
authors: UR Typicité des Produits Alimentaire, Département QEA, VetAgroSup Campus Agronomique de Clermont, 89 Avenue de l'Europe, BP 35, F-63370 Lempdes, France. a.aitkaddour@vetagro-sup.fr
authors: Abderrahmane
authors: A
authors: Aït-Kaddour
authors: Tahar
authors: T
authors: Boubellouta
authors: Isabelle
authors: I
authors: Chevallier
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology / Q000379:methods*; D018857:Food Packaging; D007778:Lactobacillus / Q000254:growth & development; D008460:Meat / Q000382:microbiology*; D011549:Pseudomonas / Q000254:growth & development; D011786:Quality Control; D012044:Regression Analysis; D013050:Spectrometry, Fluorescence / Q000295:instrumentation*; D013696:Temperature; D014618:Vacuum; D015003:Yeasts / Q000254:growth & development