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

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Standard

Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets. / Alexi, Niki; Thamsborg, Kristian; Hvam, Jeanette; Lund, Birgitte W.; Nsubuga, Lawrence; de Oliveira Hansen, Roana Melina; Byrne, Derek V.; Leisner, Jørgen J.

I: Meat Science, Bind 192, 108876, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Alexi, N, Thamsborg, K, Hvam, J, Lund, BW, Nsubuga, L, de Oliveira Hansen, RM, Byrne, DV & Leisner, JJ 2022, 'Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets', Meat Science, bind 192, 108876. https://doi.org/10.1016/j.meatsci.2022.108876

APA

Alexi, N., Thamsborg, K., Hvam, J., Lund, B. W., Nsubuga, L., de Oliveira Hansen, R. M., Byrne, D. V., & Leisner, J. J. (2022). Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets. Meat Science, 192, [108876]. https://doi.org/10.1016/j.meatsci.2022.108876

Vancouver

Alexi N, Thamsborg K, Hvam J, Lund BW, Nsubuga L, de Oliveira Hansen RM o.a. Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets. Meat Science. 2022;192. 108876. https://doi.org/10.1016/j.meatsci.2022.108876

Author

Alexi, Niki ; Thamsborg, Kristian ; Hvam, Jeanette ; Lund, Birgitte W. ; Nsubuga, Lawrence ; de Oliveira Hansen, Roana Melina ; Byrne, Derek V. ; Leisner, Jørgen J. / Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets. I: Meat Science. 2022 ; Bind 192.

Bibtex

@article{70c8d0831f8c426b93a0debb2b9af410,
title = "Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets",
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.",
keywords = "Biosensor, Cadaverine, Freshness, Modified atmosphere packaging, Pork cutlets, Shelf life",
author = "Niki Alexi and Kristian Thamsborg and Jeanette Hvam and Lund, {Birgitte W.} and Lawrence Nsubuga and {de Oliveira Hansen}, {Roana Melina} and Byrne, {Derek V.} and Leisner, {J{\o}rgen J.}",
note = "Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2022",
doi = "10.1016/j.meatsci.2022.108876",
language = "English",
volume = "192",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets

AU - Alexi, Niki

AU - Thamsborg, Kristian

AU - Hvam, Jeanette

AU - Lund, Birgitte W.

AU - Nsubuga, Lawrence

AU - de Oliveira Hansen, Roana Melina

AU - Byrne, Derek V.

AU - Leisner, Jørgen J.

N1 - Publisher Copyright: © 2022 The Authors

PY - 2022

Y1 - 2022

N2 - 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.

AB - 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.

KW - Biosensor

KW - Cadaverine

KW - Freshness

KW - Modified atmosphere packaging

KW - Pork cutlets

KW - Shelf life

U2 - 10.1016/j.meatsci.2022.108876

DO - 10.1016/j.meatsci.2022.108876

M3 - Journal article

C2 - 35709666

AN - SCOPUS:85132314553

VL - 192

JO - Meat Science

JF - Meat Science

SN - 0309-1740

M1 - 108876

ER -

ID: 313494691