Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods

Muscle food is one of the most perishable food products because of its vulnerability to microbial spoilage, which can result in critical food safety problems. Traditional techniques for detection and evaluation of microbial spoilage in muscle foods are tedious, laborious, destructive, and time‐consu...

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Published inComprehensive reviews in food science and food safety Vol. 14; no. 4; pp. 478 - 490
Main Authors Cheng, Jun‐Hu, Sun, Da‐Wen
Format Journal Article
LanguageEnglish
Published Chicago Wiley Subscription Services, Inc 01.07.2015
Subjects
Enterobacteriaceae
Escherichia coli
Food processing industry
Food safety
hyperspectral imaging
microbial spoilage
muscle food
Pseudomonas
spectral pre‐processing
spectroscopy
Spectrum analysis
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Summary:Muscle food is one of the most perishable food products because of its vulnerability to microbial spoilage, which can result in critical food safety problems. Traditional techniques for detection and evaluation of microbial spoilage in muscle foods are tedious, laborious, destructive, and time‐consuming. In recent years, spectroscopic and imaging technologies have shown great potentials for the assessment of food quality and safety due to their nondestructive, noninvasive, cost‐effective, and rapid responsive nature. This review focuses on the applications of several valuable spectroscopic techniques including visible and near‐infrared spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, and hyperspectral imaging for the rapid and nondestructive detection of microbial spoilage in common muscle foods such as meat, poultry, fish, and related products. Combined with chemometric analysis, such as spectral preprocessing and modeling methods, these potential technologies have been successfully developed for the determination of total viable count, aerobic plate count, Enterobacteriaceae, Pseudomonas, Escherichia coli, and lactic acid bacteria loads in muscle foods. Moreover, the advantages and disadvantages of these techniques are discussed and some perspectives about future trends are also presented.
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ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12141