A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation

Autor:	C. Sáenz, S. Alfonso, B. Hernández, C. Alberdi, J. M. Diñeiro
Rok vydání:	2008
Předmět:	Diffusion Multispectral image Analytical chemistry chemistry.chemical_element General Chemistry Oxygenation Partial pressure Biochemistry Oxygen Industrial and Manufacturing Engineering chemistry.chemical_compound Myoglobin chemistry Metmyoglobin Image resolution Food Science Biotechnology
Zdroj:	European Food Research and Technology. 227:1329-1338
ISSN:	1438-2385 1438-2377
DOI:	10.1007/s00217-008-0848-4
Popis:	We have designed a multispectral imaging acquisition system to measure the relative concentration values of myoglobin forms inside meat during oxygenation. Images at 474, 525, 572 and 610 nm are used to compute the concentration of reduced myoglobin, oxymyoglobin and metmyoglobin with a spatial resolution of 0.0125 mm/pixel. From these images, pigment concentration profiles as a function of oxygenation time and depth beneath the surface were obtained. A model describing the diffusion of oxygen and the consumption of reduced myoglobin is numerically tested versus the measured concentration profiles. The model accurately fits the data with a Mean Root Squared Error equal to 0.253%. Precise definitions for position and width of pigment layers based in concentration profiles are given. The results suggest that multispectral imaging techniques combined with precise control and measurement of sample temperature and oxygen partial pressure will permit detailed studies of the myoglobin chemistry during oxygenation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::74ac3e229f2a029f1ffdbcc2378fc2eb https://doi.org/10.1007/s00217-008-0848-4 Zobrazit plný text záznamu Full text from SpringerLink