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Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

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Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

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dc.contributor.author Grau Meló, Raúl es_ES
dc.contributor.author Sánchez Salmerón, Antonio José es_ES
dc.contributor.author Girón Hernández, Lunier Joel es_ES
dc.contributor.author Ivorra Martínez, Eugenio es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2014-01-10T13:32:57Z
dc.date.issued 2011-01
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/34852
dc.description.abstract A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14days using a camera, spectral filter (400-1000nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (x w), water activity (a w), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K 1 values) and mesophilic bacteria (cfu g -1) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K 1 and T-VBN indexes. © 2010 Elsevier Ltd. es_ES
dc.description.sponsorship We wish to thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support they provided through the PAID-06-08-3251 and GVPRE/2008/170 Projects, respectively. en_EN
dc.format.extent 7 es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Polytechnic University of Valencia es_ES
dc.relation Generalitat Valenciana [PAID-06-08-3251, GVPRE/2008/170] es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chicken meat es_ES
dc.subject Freshness es_ES
dc.subject Packaging es_ES
dc.subject Spectroscopy es_ES
dc.subject SW-NIR es_ES
dc.subject.classification INGENIERIA DE SISTEMAS Y AUTOMATICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1016/j.foodres.2010.10.011
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica es_ES
dc.description.bibliographicCitation Grau Meló, R.; Sánchez Salmerón, AJ.; Girón Hernández, LJ.; Ivorra Martínez, E.; Fuentes López, A.; Barat Baviera, JM. (2011). Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy. Food Research International. 44:331-337. doi:10.1016/j.foodres.2010.10.011 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2010.10.011 es_ES
dc.description.upvformatpinicio 331 es_ES
dc.description.upvformatpfin 337 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 44 es_ES
dc.relation.senia 216336


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