Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

Fourier-transform infrared spectroscopy (FT-IR), multispectral imaging (MSI), and an electronic nose (E-nose) were implemented individually and in combination in an attempt to investigate and, hence, identify the complexity of the phenomenon of spoilage in poultry. For this purpose, marinated chicke...

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Detalles Bibliográficos
Autores principales: Spyrelli, Evgenia D., Nychas, George-John E., Panagou, Efstathios Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698993/
https://www.ncbi.nlm.nih.gov/pubmed/36422321
http://dx.doi.org/10.3390/microorganisms10112251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698993/
https://www.ncbi.nlm.nih.gov/pubmed/36422321
http://dx.doi.org/10.3390/microorganisms10112251

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