Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

被引:42
作者
Beattie, J. Renwick [2 ]
Bell, Steven E. J. [2 ]
Borggaard, Claus [3 ]
Moss, Bruce W. [1 ,4 ]
机构
[1] Queens Univ Belfast, Belfast BT9 5PX, Antrim, North Ireland
[2] Queens Univ Belfast, Sch Chem, Belfast BT9 5AG, Antrim, North Ireland
[3] Danish Meat Res Inst, DK-4000 Roskilde, Denmark
[4] AFBI Newforge, Agri Food & Biosci Inst, Belfast BT9 5PX, Antrim, North Ireland
关键词
Raman spectroscopy; Pork; Ageing; Shear force; Cooking loss; Cooking; Longissimus dorsi;
D O I
10.1016/j.meatsci.2008.05.016
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The influence of ageing and cooking on the Raman spectrum of porcine longissimus dorsi was investigated. The rich information contained in the Raman spectrum was highlighted, with numerous changes attributed to changes in the environment and conformations of the myofibrillar proteins. Predictions equations for shear force and cooking loss were developed from the Raman spectra of both raw and cooked pork. Good correlations and standard errors of prediction were obtained for both WB shear force and cooking loss, with the raw and the cooked samples showing almost identical results R-2 = 0.77, root mean standard error of prediction (RMSEP)% of mean = 12% for shear force: R = 0.71, RMSEP% of mean = 10% for cooking loss. The Raman spectra were also able to predict the extent of cooking that occurred within the pork (R-val(2) = 0.94, RMSEP% of range = 5.5%). Raman spectroscopy has considerable potential as a method for non-destructive and rapid determination of pork quality parameters such as tenderness. Raman spectroscopy may provide a means of determining changes during cooking and the extent to which foods have been cooked. (c) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1205 / 1211
页数:7
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