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 language | English |
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Article number | 108876 |
Journal | Meat Science |
Volume | 192 |
Pages (from-to) | 108876 |
Number of pages | 10 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 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