Artículo
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
Pouzo, Laura Beatriz
; Zaritzky, Noemi Elisabet
; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria
Fecha de publicación:
09/2016
Editorial:
Elsevier
Revista:
Meat Science
ISSN:
0309-1740
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.
Palabras clave:
Fluorescent Compounds
,
Meat
,
Oxidation
,
Shelf Life
Archivos asociados
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Identificadores
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria; Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed; Elsevier; Meat Science; 119; 9-2016; 7-13
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