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Aït-Kaddour A, Loudiyi M, Boukria O, Safarov J, Sultanova S, Andueza D, Listrat A, Cahyana Y. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging. Meat Sci 2024; 214:109533. [PMID: 38735067 DOI: 10.1016/j.meatsci.2024.109533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 04/29/2024] [Accepted: 05/05/2024] [Indexed: 05/14/2024]
Abstract
The purpose of this work was to assess the potential of 2T2D COS PLS-DA (two-trace two-dimensional correlation spectroscopy and partial least squares discriminant analysis) in conjunction with Visible Near infrared multispectral imaging (MSI) as a quick, non-destructive, and precise technique for classifying three beef muscles -Longissimus thoracis, Semimembranosus, and Biceps femoris- obtained from three breeds - the Blonde d'Aquitaine, Limousine, and Aberdeen Angus. The experiment was performed on 240 muscle samples. Before performing PLS-DA, spectra were extracted from MSI images and processed by SNV (Standard Normal Variate), MSC (Multivariate Scattering Correction) or AREA (area under curve equal 1) and converted in synchronous and asynchronous 2T2D COS maps. The results of the study highlighted that combining synchronous and asynchronous 2T2D COS maps before performing PLS-DA was the best strategy to discriminate between the three muscles (100% of classification accuracy and 0% of error).
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Affiliation(s)
- Abderrahmane Aït-Kaddour
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Lempdes F-63370, France; Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Bandung, Indonesia.
| | - Mohammed Loudiyi
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Lempdes F-63370, France
| | - Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 route d'Immouzer, Fès, Morocco
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan
| | - Shaxnoza Sultanova
- Joint Belarusian-Uzbek Intersectoral Institute of Applied Technical Qualifications in Tashkent, 111200, Tashkent region, Kibray district, Koramurt street, 1, Uzbekistan
| | - Donato Andueza
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle F-63122, France
| | - Anne Listrat
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle F-63122, France
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Bandung, Indonesia
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Pavli F, Argyri AA, Skandamis P, Nychas GJ, Tassou C, Chorianopoulos N. 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. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E3726. [PMID: 31718078 PMCID: PMC6887770 DOI: 10.3390/ma12223726] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 01/02/2023]
Abstract
The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of Listeria monocytogenes strains, with or without pretreatment by high pressure processing (HPP). Microbiological, physicochemical and sensory analyses (in Listeria-free slices) were performed, while, the presence/absence and the relative abundance of each Listeria strain, was monitored by pulsed field gel electrophoresis (PFGE). The OEO incorporation in the films, caused approximately 1.5 log reduction in Listeria population at 8 and 12 °C at the end of the storage period, and almost 2.5 log reduction at 4 °C. The HPP treatment caused 1 log reduction to the initial Listeria population, while levels kept on decreasing throughout the storage for all the tested temperatures. The pH of the samples was higher in the cases where HPP was involved, and the samples were evaluated as less spoiled. Furthermore, the presence of OEO in the films resulted in color differences compared to the control samples, whilst the aroma of these samples was improved. In conclusion, the combined application of HPP and OEO edible films on the slices, led to a significant reduction or absence of the pathogen.
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Affiliation(s)
- Foteini Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - George-John Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
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Fengou LC, Lianou A, Tsakanikas P, Gkana EN, Panagou EZ, Nychas GJE. Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream. Food Microbiol 2018; 79:27-34. [PMID: 30621872 DOI: 10.1016/j.fm.2018.10.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 10/29/2018] [Accepted: 10/31/2018] [Indexed: 12/31/2022]
Abstract
The objective of the present study was the evaluation of Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI), in tandem with multivariate data analysis, as means of estimating the microbiological quality of sea bream. Farmed whole ungutted fish were stored aerobically at 0, 4 and 8 °C. At regular time intervals, fish samples (i.e. cut portions) were analysed microbiologically, while FTIR and MSI measurements also were acquired at both the skin and flesh sides of the samples. Partial least squares regression (PLSR) models were calibrated to provide quantitative estimations of the microbiological status of fish based on spectral data, in a temperature-independent manner. The PLSR model based on the FTIR data of fish skin exhibited good performance when externally validated, with the coefficient of determination (R2) and the root mean square error (RMSE) being 0.727 and 0.717, respectively. Hence, FTIR spectroscopy appears to be promising for the rapid and non-invasive monitoring of the microbiological spoilage of whole sea bream. Contrarily, the MSI models' performance was unsatisfactory, delimitating their potential exploitation in whole fish quality assessment. Model optimization results concerning fish flesh indicated that MSI may be propitious in skinned fish products, with its definite competence warranting further investigation.
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Affiliation(s)
- Lemonia-Christina Fengou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece
| | - Alexandra Lianou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece.
| | - Panagiotis Tsakanikas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece
| | - Eleni N Gkana
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece
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Protein Expression Modifications in Phage-Resistant Mutants of Aeromonas salmonicida after AS-A Phage Treatment. Antibiotics (Basel) 2018. [PMID: 29518018 PMCID: PMC5872132 DOI: 10.3390/antibiotics7010021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The occurrence of infections by pathogenic bacteria is one of the main sources of financial loss for the aquaculture industry. This problem often cannot be solved with antibiotic treatment or vaccination. Phage therapy seems to be an alternative environmentally-friendly strategy to control infections. Recognizing the cellular modifications that bacteriophage therapy may cause to the host is essential in order to confirm microbial inactivation, while understanding the mechanisms that drive the development of phage-resistant strains. The aim of this work was to detect cellular modifications that occur after phage AS-A treatment in A. salmonicida, an important fish pathogen. Phage-resistant and susceptible cells were subjected to five successive streak-plating steps and analysed with infrared spectroscopy, a fast and powerful tool for cell study. The spectral differences of both populations were investigated and compared with a phage sensitivity profile, obtained through the spot test and efficiency of plating. Changes in protein associated peaks were found, and these results were corroborated by 1-D electrophoresis of intracellular proteins analysis and by phage sensitivity profiles. Phage AS-A treatment before the first streaking-plate step clearly affected the intracellular proteins expression levels of phage-resistant clones, altering the expression of distinct proteins during the subsequent five successive streak-plating steps, making these clones recover and be phenotypically more similar to the sensitive cells.
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Rapid Assessment of the Microbiological Quality of Pasteurized Vanilla Cream by Means of Fourier Transform Infrared Spectroscopy in Tandem with Support Vector Machine Analysis. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1063-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Pereira C, Moreirinha C, Lewicka M, Almeida P, Clemente C, Cunha Â, Delgadillo I, Romalde JL, Nunes ML, Almeida A. Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails. Virus Res 2016; 220:179-92. [PMID: 27126773 DOI: 10.1016/j.virusres.2016.04.020] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 04/20/2016] [Accepted: 04/22/2016] [Indexed: 01/21/2023]
Abstract
The aim of this study was to compare the dynamics of three previously isolated bacteriophages (or phages) individually (phSE-1, phSE-2 and phSE-5) or combined in cocktails of two or three phages (phSE-1/phSE-2, phSE-1/phSE-5, phSE-2/phSE-5 and phSE-1/phSE-2/phSE-5) to control Salmonella enterica serovar Typhimurium (Salmonella Typhimurium) in order to evaluate their potential application during depuration. Phages were assigned to the family Siphoviridae and revealed identical restriction digest profiles, although they showed a different phage adsorption, host range, burst size, explosion time and survival in seawater. The three phages were effective against S. Typhimurium (reduction of ∼2.0 log CFU/mL after 4h treatment). The use of cocktails was not significantly more effective than the use of single phages. A big fraction of the remained bacteria are phage-resistant mutants (frequency of phage-resistant mutants 9.19×10(-5)-5.11×10(-4)) but phage- resistant bacterial mutants was lower for the cocktail phages than for the single phage suspensions and the phage phSE-1 presented the highest rate of resistance and phage phSE-5 the lowest one. The spectral changes of S. Typhimurium resistant and phage-sensitive cells were compared and revealed relevant differences for peaks associated to amide I (1620cm(-1)) and amide II (1515cm(-1)) from proteins and from carbohydrates and phosphates region (1080-1000cm(-1)). Despite the similar efficiency of individual phages, the development of lower resistance indicates that phage cocktails might be the most promising choice to be used during the bivalve depuration to control the transmission of salmonellosis.
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Affiliation(s)
- Carla Pereira
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Catarina Moreirinha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Magdalena Lewicka
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Paulo Almeida
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Carla Clemente
- STAB VIDA-Investigação e Serviços em Ciências Biológicas, Madan Parque, 2825-182 Caparica, Portugal
| | - Ângela Cunha
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jésus L Romalde
- Departamento de Microbiología e Parasitología, CIBUS-Facultad de Biologia, Universidade de Santiago de Compostela, Campus Vida s/n, 15782 Santiago de Compostela, Spain
| | - Maria L Nunes
- CIIMAR/CIMAR-Centro de Investigação Marinha e Ambiental, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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He HJ, Sun DW. Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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