Cargando…

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...

Descripción completa

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

Ejemplares similares

Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis
por: Spyrelli, Evgenia D., et al.
Publicado: (2021)

Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis
por: Spyrelli, Evgenia D., et al.
Publicado: (2021)

Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology
por: Fengou, Lemonia-Christina, et al.
Publicado: (2019)

Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review
por: Sourri, Patra, et al.
Publicado: (2022)

Development and validation of a mathematical model for pseudomonads growth as a basis for predicting spoilage of fresh poultry breast and thigh fillets
por: Tsaloumi, Sofia, et al.
Publicado: (2022)

A machine learning workflow for raw food spectroscopic classification in a future industry
por: Tsakanikas, Panagiotis, et al.
Publicado: (2020)

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products
por: Spyrelli, Evgenia D., et al.
Publicado: (2020)

Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature
por: Lianou, Alexandra, et al.
Publicado: (2021)

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics
por: Papadopoulou, Olga S., et al.
Publicado: (2020)

Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective
por: Pampoukis, George, et al.
Publicado: (2022)

Meat Safety—I Foodborne Pathogens and Other Biological Issues
por: Lianou, Alexandra, et al.
Publicado: (2017)

Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers
por: Fengou, Lemonia-Christina, et al.
Publicado: (2022)

Biodiversity and ITS-RFLP Characterisation of Aspergillus Section Nigri Isolates in Grapes from Four Traditional Grape-Producing Areas in Greece
por: Kizis, Dimosthenis, et al.
Publicado: (2014)

Application of Fourier Transform Infrared (FT-IR) Spectroscopy, Multispectral Imaging (MSI) and Electronic Nose (E-Nose) for the Rapid Evaluation of the Microbiological Quality of Gilthead Sea Bream Fillets
por: Govari, Maria, et al.
Publicado: (2022)

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
por: Bonatsou, Stamatoula, et al.
Publicado: (2017)

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing
por: Dourou, Dimitra, et al.
Publicado: (2021)

Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing
por: Argyri, Anthoula A., et al.
Publicado: (2014)

Investigating the Effect of Different Treatments with Lactic Acid Bacteria on the Fate of Listeria monocytogenes and Staphylococcus aureus Infection in Galleria mellonella Larvae
por: Grounta, Athena, et al.
Publicado: (2016)

Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat
por: Saenz-García, Cinthia E., et al.
Publicado: (2020)

Tilapia fish microbial spoilage monitored by a single optical gas sensor
por: Semeano, Ana T.S., et al.
Publicado: (2018)

Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast
por: Moller, Amanda, et al.
Publicado: (2022)

Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy
por: Dimopoulou, Maria, et al.
Publicado: (2021)

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis
por: Govari, Maria, et al.
Publicado: (2021)

Online Feature Selection for Robust Classification of the Microbiological Quality of Traditional Vanilla Cream by Means of Multispectral Imaging
por: Lianou, Alexandra, et al.
Publicado: (2019)

Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland
por: Lytou, Anastasia E., et al.
Publicado: (2021)

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives
por: Pavli, Foteini, et al.
Publicado: (2019)

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling
por: Karanth, Shraddha, et al.
Publicado: (2023)

Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis
por: Kim, Hyun-Jun, et al.
Publicado: (2023)

Microbial spoilage of portuguese chouriço along shelf life period
por: de Jesus da Silva Matos, Teresa, et al.
Publicado: (2013)

Controlling Blown Pack Spoilage Using Anti-Microbial Packaging
por: Reid, Rachael, et al.
Publicado: (2017)

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion
por: Sammanee, Peeramas, et al.
Publicado: (2022)

In Vitro and In Situ Characterization of Psychrotrophic Spoilage Bacteria Recovered from Chilled Chicken
por: Wang, Xinxia, et al.
Publicado: (2022)

Rapid Assessment of Microbial Quality in Edible Seaweeds Using Sensor Techniques Based on Spectroscopy, Imaging Analysis and Sensors Mimicking Human Senses
por: Lytou, Anastasia E., et al.
Publicado: (2022)

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing
por: Pavli, Foteini, et al.
Publicado: (2019)

Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare
por: Botta, C., et al.
Publicado: (2021)

Microbial diversity of meat products under spoilage and its controlling approaches
por: Zhu, Yanli, et al.
Publicado: (2022)

Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring
por: Calabretta, Maria Maddalena, et al.
Publicado: (2023)

Microbial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage
por: Ajayi, Olusegun B., et al.
Publicado: (2013)

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy
por: Pellegrini, Michela, et al.
Publicado: (2023)

Complete Genome Sequences of Two Strains of the Meat Spoilage Bacterium Brochothrix thermosphacta Isolated from Ground Chicken
por: Paoli, George C., et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_5r6du8npgvu8eonjk74o8btksk