一个非破坏性的预测模型,用于估计包装肉的新鲜度/损坏,使用滴滴代谢物质的变化
Hyun-Jun Kim1, Hye-Jin Kim1, Cheorun Jo2
1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
International journal of food microbiology
|May 21, 2024
概括
肉腐烂可以通过在其滴水中发现的代谢物进行非破坏性预测. 该方法准确评估新鲜度和细菌数量,为食品安全监测提供了一种新方法.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 微生物学 微生物学
背景情况:
- 评估肉的新鲜度对于食品安全至关重要.
- 目前用于确定损坏的方法可能是破坏性的或耗时的.
- 识别腐败的非破坏性生物标志物是一个正在进行的研究领域.
研究的目的:
- 调查肉滴滴的潜力,作为一种新鲜度和腐败的非破坏性指标.
- 为了确定与腐烂指标相关的特定代谢物,如挥发性基 (VBN) 和总有氧细菌计数 (TAB).
- 通过滴滴代谢物分析,开发肉质量的预测模型.
主要方法:
- 肉在真空下在4°C保存了13天,并对质量参数 (pH,VBN,TAB) 进行了监测.
- 用核磁共振 (NMR) 进行了肉及其滴滴的代谢分析.
- 使用相关性和途径分析来选择回归模型开发的关键代谢物 (二进制逻辑和多重线性回归).
主要成果:
- 肉腐烂在7天后得到证实,超过了确定的VBN和TAB值.
- 代谢物包括ATP,谷氨酸,低丁,IMP,氨酸和氨酸显示高相关性与损坏.
- 使用滴滴代谢物的预测模型实现了0.997的ROC值,在预测损坏方面表现出高准确度.
结论:
- 肉滴滴的代谢分析提供了一种可靠的,非破坏性的方法来预测新鲜度和腐败.
- 胺和IMP等特定代谢物可以定量预测细菌数量和VBN水平.
- 为了更广泛的适用性,建议在不同的条件和批次中进行进一步的验证.
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