Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content

被引:33
作者
Egelandsdal, B [1 ]
Dingstad, G
Togersen, G
Lundby, F
Langsrud, O
机构
[1] Agr Univ Norway, Dept Chem Biotechnol & Food Sci, N-1432 As, Norway
[2] MATFORSK, Norwegian Food Res Inst, N-1430 As, Norway
[3] Predictor, N-1601 Fredrikstad, Norway
关键词
autofluorescence; sausage batter; collagen; myoglobin;
D O I
10.1016/j.meatsci.2004.06.004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In order to clarify the potential of the method of autofluorescence for determining the collagen content in meat batter, an experimental design was used where the emission originating from collagen was unrelated to the effect of myoglobin absorbance on the emission spectra. Muscles like beef Masseter, beef Latissimus dorsi and pork Glutens medius assured a large variation in myoglobin content, and made absorbance from myoglobin account for 65-84% of the variation in the emission spectra at wavelengths normally thought interesting for collagen quantification. Collagen (range 1.3-4.0%) accounted for 7-18% of the variation in the autofluorescence emission spectra. Collagen content could be predicted from the emission spectra provided multivariate regression techniques were used. Pre-processing of spectra reduced the prediction error for collagen by 0.03-0.12%, depending on method used; the lowest prediction error obtained being 0.48%. The method of autofluorescence gave lower prediction errors for collagen content than did the method of near infrared reflectance when applied to the same batters. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:35 / 46
页数:12
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