Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
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.
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
Elsevier
2016-09
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| Subjects: | Carne de Res, Oxidación, Espectroscopia Emisión Fluorescente, Calidad de la Carne, Beef, Oxidation, Fluorescence Emission Spectroscopy, Meat Quality, |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174016300882 http://hdl.handle.net/20.500.12123/4941 https://doi.org/10.1016/j.meatsci.2016.03.027 |
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