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

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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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.

Original languageEnglish
Article number108876
JournalMeat Science
Volume192
Pages (from-to)108876
Number of pages10
ISSN0309-1740
DOIs
Publication statusPublished - Oct 2022

Keywords

  • Biosensor
  • Cadaverine
  • Freshness
  • Modified atmosphere packaging
  • Pork cutlets
  • Shelf life
  • Food Preservation/methods
  • Food Microbiology
  • Meat/analysis
  • Tandem Mass Spectrometry
  • Animals
  • Food Packaging/methods
  • Swine
  • Technology
  • Atmosphere
  • Refuse Disposal
  • Biosensing Techniques
  • Chromatography, Liquid
  • Pork Meat
  • Red Meat

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