کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449360 1554075 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
ترجمه فارسی عنوان
استفاده از طیف سنجی فلورسانس به عنوان یک روش جدید برای ارزیابی پایداری اکسیداتیو در خرده فروشی گوشت گاو نشان داده شده است
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Signals of Schiff bases increase with vacuum storage and aerobic exposure.
• Vacuum storage promoted porphyrin formation and oxidative damage in beef.
• Fluorescent compounds were related with lower redness and higher TBARS.
• Fluorescent signals could be used as a predictor of beef oxidative stability.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 119, September 2016, Pages 7–13
نویسندگان
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