Potential of near infrared spectroscopy as a rapid method to discriminate ota and non-ota-producing mould species in a dry-cured ham model system

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Abstract

The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins, such as ochratoxin A (OTA). The aim of the present work is to assess the potential of near-infrared spectroscopy (NIRS) for the detection of OTA-producing mould species on dry-cured ham-based agar. The collected spectra were used to develop Support Vector Machines–Discriminant Analysis (SVM-DA) models by a hierarchical approach. Firstly, an SVM-DA model was tested to discriminate OTA and non-OTA producers; then, two models were tested to discriminate species among the OTA producers and the non-OTA producers. OTA and non-OTA-producing moulds were discriminated with 85% sensitivity and 86% specificity in the prediction. Furthermore, the SVM-DA model could differentiate non-OTA-producing species with a 95% sensitivity and specificity. Promising results were obtained for the prediction of the four OTA-producing species tested, with a 69% and 90% sensitivity and specificity, respectively. The preliminary approach demonstrated the high potential of NIR spectroscopy, coupled with Chemometrics, to be used as a real-time automated routine monitorization of dry-cured ham surfaces.

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Cebrián, E., Núñez, F., Rodríguez, M., Grassi, S., & González-Mohino, A. (2021). Potential of near infrared spectroscopy as a rapid method to discriminate ota and non-ota-producing mould species in a dry-cured ham model system. Toxins, 13(9). https://doi.org/10.3390/toxins13090620

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