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Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon

journal contribution
posted on 2023-05-17, 09:10 authored by Tito, NB, Thomas RodemannThomas Rodemann, Shane PowellShane Powell
The potential of a near infrared spectroscopy (NIR) method to detect as well as predict microbial spoilage on Atlantic salmon (Salmo salar) was investigated. Principal component analysis (PCA) of the NIR spectra showed clear separation between the fresh salmon fillets and those stored for nine days at 4°C indicating that NIR could detect spoilage. A partial least squares regression (PLS) prediction model for total aerobic plate counts after nine days was established using the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. The calibration equation was good (R2 = 0.95 and RMSE = 0.12 log cfu/g) although the error of the validation curve was larger (R2 = 0.64 and RMSE = 0.32 log cfu/g). These results indicate that with further model development, it may be possible to use NIR to predict bacterial numbers, and hence shelf-life, in Atlantic salmon and other seafood.

Funding

Australian Seafood Cooperative Research Centre

History

Publication title

Food Microbiology

Volume

32

Pagination

431-436

ISSN

0740-0020

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Academic Press Ltd Elsevier Science Ltd

Place of publication

24-28 Oval Rd, London, England, Nw1 7Dx

Rights statement

Crown Copyright 2012 Elsevier Ltd

Repository Status

  • Restricted

Socio-economic Objectives

Processed fish and seafood products

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    University Of Tasmania

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