Spoilage of foods monitored by native fluorescence spectroscopy with selective excitation wavelength

Yang Pu; Wubao Wang; Robert R. Alfano

doi:10.1117/12.2075611

12 March 2015 Spoilage of foods monitored by native fluorescence spectroscopy with selective excitation wavelength

Yang Pu, Wubao Wang, Robert R. Alfano

Proceedings Volume 9314, Optics and Biophotonics in Low-Resource Settings; 93140V (2015) https://doi.org/10.1117/12.2075611
Event: SPIE BiOS, 2015, San Francisco, California, United States

Abstract

The modern food processing and storage environments require the real-time monitoring and rapid microbiological testing. Optical spectroscopy with selective excitation wavelengths can be the basis of a novel, rapid, reagent less, noncontact and non-destructive technique for monitoring the food spoilage. The native fluorescence spectra of muscle foods stored at 2-4°C (in refrigerator) and 20-24°C (in room temperature) were measured as a function of time with a selective excitation wavelength of 340nm. The contributions of the principal molecular components to the native fluorescence spectra of meat were measured spectra of each fluorophore: collagen, reduced nicotinamide adenine dinucleotide (NADH), and flavin. The responsible components were extracted using a method namely Multivariate Curve Resolution with Alternating Least-Squares (MCR-ALS). The native fluorescence combined with MCR-ALS can be used directly on the surface of meat to produce biochemically interpretable “fingerprints”, which reflects the microbial spoilage of foods involved with the metabolic processes. The results show that with time elapse, the emission from NADH in meat stored at 24°C increases much faster than that at 4°C. This is because multiplying of microorganisms and catabolism are accompanied by the generation of NADH. This study presents changes of relative content of NADH may be used as criterion for detection of spoilage degree of meat using native fluorescence spectroscopy.

Citation Download Citation

Yang Pu, Wubao Wang, and Robert R. Alfano "Spoilage of foods monitored by native fluorescence spectroscopy with selective excitation wavelength", Proc. SPIE 9314, Optics and Biophotonics in Low-Resource Settings, 93140V (12 March 2015); https://doi.org/10.1117/12.2075611

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