Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets
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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.
Originalsprog | Engelsk |
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Artikelnummer | 108876 |
Tidsskrift | Meat Science |
Vol/bind | 192 |
ISSN | 0309-1740 |
DOI | |
Status | Udgivet - 2022 |
Bibliografisk note
Funding Information:
This work was supported by the Danish Food and Innovation (DFI), funded by Danish Agency for Higher Education and Science, in relation to the project "Friskhedsmåling og bestemmelse af holdbarhed for kød og fisk" [grant number: 8101-00010B ]; the authors would also like to acknowledge the contribution of Danish Crown Foods, for providing the MAP Pork cutlets used in this work.
Publisher Copyright:
© 2022 The Authors
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