Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets

Niki Alexi*, Kristian Thamsborg, Jeanette Hvam, Birgitte W. Lund, Lawrence Nsubuga, Roana de Oliveira Hansen, Derek Victor Byrne, Jørgen Leisner

*Kontaktforfatter

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

16 Downloads (Pure)

Abstract

Food waste in perishable products calls for the development of cost-efficient and real-time freshness and shelf life assessment tools. The current study evaluated a newly developed cadaverine biosensor for its ability to assess the sensory freshness stage and microbial quality of modified atmosphere packed (MAP) pork cutlets under a realistic supply chain scenario. The experiment compared the cadaverine levels measured by the biosensor to liquid chromatography - tandem mass spectrometry (LC-MS/MS) cadaverine concentrations, and associated these to the shelf life estimation and freshness states determined by sensory and microbial evaluations during an 18-day storage period (5 °C). Results underlined the potential of cadaverine as a freshness biomarker as well as the applicability of the biosensor as a shelf life prediction tool. This is supported by the correlations obtained between sensory odour freshness evaluation and total viable counts with biosensor cadaverine levels for which the r obtained were 0.97 (<0.001) and 0.95 (<0.001), respectively.

OriginalsprogEngelsk
Artikelnummer108876
TidsskriftMeat Science
Vol/bind192
Sider (fra-til)108876
Antal sider10
ISSN0309-1740
DOI
StatusUdgivet - okt. 2022

Fingeraftryk

Dyk ned i forskningsemnerne om 'Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets'. Sammen danner de et unikt fingeraftryk.

Citationsformater