Infrared spectroscopic differentiation of the effects of cooking and acidic treatment in meat
| Autor: | Motoyama, Michiyo, Venien, Annie, Loison, Olivier, Sandt, Christophe, Astruc, Thierry |
|---|---|
| Přispěvatelé: | National Agriculture and Food Research Organization, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Synchrotron SOLEIL (SOLEIL), National Agriculture and Food Research Organization (NARO), ProdInra, Archive Ouverte |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
dénaturation des protéines
spectroscopy fibre musculaire skeletal myocytes food and beverages muscle fiber protein denaturation multivariate analysis protein structure Infrared spectroscopy near-infrared [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition analyse multivariable Alimentation et Nutrition Food and Nutrition spectroscopie proche infrarouge [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Zdroj: | 62. International Congress of Meat Science and Technology (ICoMST) 62. International Congress of Meat Science and Technology (ICoMST), Aug 2016, Bangkok, Thailand 2016; 62. International Congress of Meat Science and Technology (ICoMST), Bangkok, THA, 2016-08-15-2016-08-19 |
| Popis: | Meat is exposed to heat and acid pH during technological processing and digestion, respectively. Both treatments affect the molecular structure of meat proteins. In order to characterize separately the effects of heating and acidic treatments, infrared (IR) spectra of treated meat were analyzed. IR spectra of muscle fibers were obtained from histological sections of raw and cooked meat which were incubated in 0.9% NaCl solution adjusted to pH 2, 3.5 and 5 using a transmission IR microscope. Despite the low thickness of the sections (6 μm), the Amide I and II bands’ signal were saturated: There is the possibility of having a poor linearity in quantifying these band intensities. From this reason, the spectral region of the amide vibrational modes (1700-1500 cm–1) was excluded from the data analysis. Another fingerprint region (1500-1000 cm–1) was applied to the analysis. Results showed that the band corresponding to the protonation of Aspartic acid highlighted the effect of pH separately from the effect of cooking. However, bands which can well explain the cooking effect were not found in this spectral region. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|