Assessing the capability of Fourier transform infrared spectroscopy in tandem with chemometric analysis for predicting poultry meat spoilage.

Ubaid ur Rahman,Amna Sahar,Sajjad ur Rahman,Anum Ishaq,Imran Pasha

doi:10.7717/peerj.5376

Abstract

BackgroundUse of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage of meat-based products. Consequently, the present work was aimed to demonstrate the competence of Fourier transform infrared spectroscopy (FTIR) to detect spoilage in chicken fillets stored under aerobic refrigerated conditions.MethodsThis study was conducted under controlled randomized design (CRD). Chicken samples were stored for 8 days at 4 + 0.5 °C and FTIR spectra were collected at regular intervals (after every 2 days) directly from the sample surface using attenuated total reflectance during the study period. Additionally, total plate count (TPC), Entetobacteriaceae count, pH, CTn (Color transmittance number) color analysis, TVBN (total volatile basic nitrogen) contents, and shear force values were also measured through traditional approaches. FTIR spectral data were interpreted through principal component analysis (PCA) and partial least square (PLS) regression and compared with results of traditional methods for precise estimation of spoilage.ResultsResults of TPC (3.04–8.20 CFU/cm2), Entetobacteriaceae counts (2.39–6.33 CFU/cm2), pH (4.65–7.05), color (57.00–142.00 CTn), TVBN values (6.72–33.60 mg/100 g) and shear force values (8.99–39.23) were measured through traditional methods and compared with FTIR spectral data. Analysis of variance (ANOVA) was applied on data obtained through microbial and quality analyses and results revealed significant changes (P < 0.05) in the values of microbial load and quality parameters of chicken fillets during the storage. FTIR spectra were collected and PCA was applied to illuminate the wavenumbers potentially correlated to the spoilage of meat. PLS regression analysis permitted the estimates of microbial spoilage and quality parameters from the spectra with a fit of R2 = 0.66 for TPC, R2 = 0.52 for Entetobacteriaceae numbers and R2 = 0.56 for TVBN analysis of stored broiler meat.DiscussionPLS regression was applied for quantitative interpretation of spectra, which allowed estimates of microbial loads on chicken surfaces during the storage period. The results suggest that FTIR spectra retain information regarding the spoilage of poultry meat.ConclusionThe present work concluded that FTIR spectroscopy coupled with multivariate analysis can be successfully used for quantitative determination of poultry meat spoilage.

Highlights

Meat is a very important part of the human diet due to the presence of several valuable nutrients such as proteins, vitamins and minerals
Different meat quality parameters viz. pH, color (CTn value), shear force and TVBN values were determined by using traditional methods to measure the spoilage level of aerobically stored chicken fillets during the storage time at constant interval of two days (Fig. 2)
The findings revealed that these PCs explained the variance of spectral data at specific range of wavenumbers (1,750–1,200 cm−1) describing different biochemical changes occurred in the meat samples during the spoilage process

Summary

Introduction

Meat is a very important part of the human diet due to the presence of several valuable nutrients such as proteins, vitamins and minerals. A vast range of methods has been used worldwide for detection of microbial spoilage and contamination of meat and meat products Amongst these methods, the most extensively used approaches include organoleptic methods, physico-chemical analyses and cultural microbial techniques (Herrero et al, 2017; Rahman et al, 2016). The most extensively used approaches include organoleptic methods, physico-chemical analyses and cultural microbial techniques (Herrero et al, 2017; Rahman et al, 2016) These traditional methods used for detection of meat spoilage are quite time-consuming, labor intensive and need technical proficiency. It is needed to introduce some rapid, cost effective, reagent-free and non-destructive methods to detect meat spoilage in an efficient way In this regard, spectroscopic techniques have shown their potential for rapid and accurate prediction of microbial spoilage in meat and other food products (Sahar & Dufour, 2014).

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