INVESTIGADORES
GOICOECHEA hector Casimiro
congresos y reuniones científicas
Título:
RAPID DETERMINATION OF SPOILAGE ON MAYONNAISE BY USING NONINVASIVE THIRD ORDER FLUORESCENCE DATA MODELING
Autor/es:
GOICOECHEA, HÉCTOR C
Reunión:
Congreso; CAC 2012; 2012
Resumen:
Data recording with a
noninvasive system followed by proper chemometric modeling, allows for rapid
knowledge about the quality of food samples [1, 2]. In this work, the potential
of excitation emission fluorescence matrix (EEM) data recorded with a fiber
optic system on mayonnaise samples along with chemometric methods was
investigated.
Influence of storage time at
37ºC was evaluated by obtaining EEMs of both commercial and prepared from
scratch mayonnaise samples at time zero, and each 30 min, up to a total time of
two days. After that, data were modeled with multivariate curve resolution with
alternating least squares (MCR-ALS), parallel factor analysis (PARAFAC) and
discriminating n-way partial least squares (DA-NPLS).
As a result, the obtained information
was: (a) evolution profiles of fluorescent components (native and/or generated
by spoilage), which were used to discriminate samples (i.e., commercial
branches, spoilage, etc.), and (b) regression models that were built to predict
bacterial contamination.
In addition, different
strategies were attempted to alleviate the scattering phenomena, which was
present due to the wide wavelength regions employed in order to better exploit
the total luminiscent information.