Potential of porphyrin fluorescence signals to serve as matrix-related Time-Temperature-Indicators in fresh meat production

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Kai Kohl
vor 6 Jahren
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1 Potential of porphyrin fluorescence signals to serve as matrix-related Time-Temperature-Indicators in fresh meat production J. Schneider, J. S. Wulf, B. Surowsky, M. Geyer and O. Schlüter

Gefördert durch das Development of a fast and precise method for

a miniaturised detector system Meat properties depend on: (beside

microorganisms and fungi Status and conditions of further processing

2 Gefördert durch das Development of a fast and precise method for food quality and safety control of fresh meat Demonstration model of a miniaturised detector system Meat properties depend on: (beside others) Time and temperature of storage Contaminations with microorganisms and fungi Status and conditions of further processing Optical methods can be applied fast and nondestructive through the packaging material

Ferdinand-Braun-Institute for High-Frequency Technology Institut für Optik und Atomare Physik Technical University Berlin Institute

3 Gefördert durch das Project partner Fraunhofer Institute for Reliability and Microintegration Institut für Sicherheit und Qualität bei Fleisch Max Rubner-Institute Federal Research Centre for Nutrition and Food Institute for Safety and Quality of Meat Kulmbach Ferdinand-Braun-Institute for High-Frequency Technology Institut für Optik und Atomare Physik Technical University Berlin Institute of Optics and Atomic Physics Research Centre for Microperipheric Technologies Leibniz Institute for Agricultural Engineering Potsdam- Bornim

4 Gefördert durch das Storage: 5 C, packed in PE bags 12 C, packed in PE bags 5 C, vacuum packed 5 C, protective gas

5 Gefördert durch das Jablonski-diagram Energy Absorption lifetime Emission Stokes shift: λ Absorption < λ Emission

6 spectra [r. u.] aromatic amino acids NADH 280 nm 340 nm 420 nm porphyrins Wavelength [nm] spectra at different excitation wavelength of porcine musculus longissimus dorsi at day 18 p.m. stored at 5 C.

7 (5 C, PE-bags) [r. u.] C Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day 18 Day Wavelength [nm] spectra (λ ex = 420 nm) of porcine M. long. dorsi stored at 5 C over 20 days in PE bags.

8 (12 C, PE-bags) [r. u.] C Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12 Day 13 Day 14 Day 15 Day 16 Day 17 Day Wavelength [nm] spectra (λ ex = 420 nm) of porcine M. long. dorsi stored at 12 C over 18 days in PE bags.

9 Gefördert durch das (Kinetics) intensity at 592 nm [r. u.] C 12 C Time [days] Kinetics of fluorescence intensity at 592 nm (λ ex = 420 nm) of porcine M. long. dorsi stored at 5 C and 12 C.

10 Gefördert durch das (Kinetics/CFU) CFU/cm² 1.0E E E E E E E E E E E+00 CFU/cm² signal Time [days] intensity at 592 nm [r. u.] Comparison of fluorescence kinetics at 592 nm (λ ex = 420 nm) with microbial count [CFU/cm²] at the same slice.

11 Logistic-Logger Recording of storage and transportation conditions protocols logistical information reference data wireless, MHz ISO food quality logistical information Handheld detector Optical determination of food quality Database reference data additional information wireless, 2.4 GHz Bluetooth measured data Logger-data Consolidation of all information

12 Peaks of protoporphyrins (λ ex = 420 nm) are detectable at 5 C, packed in PE bags after approx. 10 days 12 C, packed in PE bags after approx. 6 days 5 C, under vacuum after approx. 3 days 5 C, under protective gas (70% O 2, 30% CO 2 ) not at all (no change to beginning level) Results can be used for the development of a matrix-related indicator to survey inadequate temperature conditions during transportation and storage

13 Thank you for your attention

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