A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis,Flavour and Fragrance Journal

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A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2019-04-24 , DOI: 10.1002/ffj.3500
Zong Tan ₁ , Zhixuan Huang ₁ , Yue Lv ₁ , Yuansong Li ₁ , Da Chen _{1,

2}

Affiliation

The discrimination of chicken spoilage is extremely important in order to guarantee the quality and safety of chicken before consumption, and requires an efficient and reliable method. We aimed to find a rapid and accurate method to discriminate the level of spoilage of chicken, and have developed a gas Fourier transform infrared spectroscopy (G‐FTIR) methodology based on analysing volatiles from chicken samples. In this method, the volatiles of chicken samples were first measured by the G‐FTIR spectrometer. After that, a chemometrics method combining principal component analysis (PCA) with support vector machine (SVM) was developed to encode the G‐FTIR spectra. With the combination of G‐FTIR spectra and the chemometrics method, a relationship between the spoilage levels of chicken and the G‐FTIR spectra of volatiles was established. As a result, the spoilage levels of chicken samples were accurately distinguished with a prediction accuracy of 100%, for samples stored at both normal (20 °C) and cold (4 °C) temperatures. The results obtained were correlated with the routine total volatile basis nitrogen (TVB‐N) method for validation. In addition, The G‐FTIR detection process for each sample could be performed within 3 min, requiring no chemical reagents. The G‐FTIR methodology performed well for the rapid discrimination of chicken spoilage, which could also be extended to the detection of other spoiled foods.

中文翻译：

气相傅里叶变换红外光谱法通过挥发物分析快速准确地鉴别鸡肉变质

为了保证食用前鸡肉的质量和安全，区分鸡肉变质极为重要，因此需要一种有效而可靠的方法。我们旨在找到一种快速，准确的方法来区分鸡肉的腐败程度，并在分析鸡肉样品中的挥发物的基础上，开发了一种气相傅里叶变换红外光谱（G‐FTIR）方法。在这种方法中，首先通过G‐FTIR光谱仪测量了鸡肉样品的挥发物。之后，开发了一种结合主成分分析（PCA）和支持向量机（SVM）的化学计量学方法来编码G-FTIR光谱。结合G‐FTIR光谱和化学计量学方法，建立了鸡肉的腐败程度与挥发物的G‐FTIR光谱之间的关系。因此，对于在正常温度（20°C）和低温（4°C）下存储的样品，鸡样品的腐败水平可以100％的预测准确度准确区分。获得的结果与用于验证的常规总挥发碱氮（TVB-N）方法相关。此外，每个样品的G‐FTIR检测过程可在3分钟内完成，不需要化学试剂。G‐FTIR方法在快速鉴别鸡肉变质方面表现良好，也可以扩展到其他变质食品的检测。获得的结果与用于验证的常规总挥发性基础氮（TVB-N）方法相关。此外，每个样品的G‐FTIR检测过程可在3分钟内完成，不需要化学试剂。G‐FTIR方法在快速鉴别鸡肉变质方面表现良好，也可以扩展到其他变质食品的检测。获得的结果与用于验证的常规总挥发碱氮（TVB-N）方法相关。此外，每个样品的G‐FTIR检测过程可在3分钟内完成，不需要化学试剂。G‐FTIR方法在快速鉴别鸡肉变质方面表现良好，也可以扩展到其他变质食品的检测。

更新日期：2019-04-24

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