Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses
| Autor: | Maria Victoria Traffano-Schiffo, R.J. Colom, Pedro Fito, Marta Castro-Giraldez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Dielectric spectroscopy
Pectoral muscle Analytical chemistry Biochemistry Poultry Analytical Chemistry Spectrophotometry white striping poultry dielectric spectroscopy fatty acids radiofrequency microwave spectrophotometry dispersion microstructure Microstructure Instrumentation medicine.diagnostic_test food and beverages 04 agricultural and veterinary sciences Dispersion 040401 food science Atomic and Molecular Physics and Optics embryonic structures White striping Data striping Fatty acid composition Meat TECNOLOGIA DE ALIMENTOS Biology Electron Microscopy Service of the UPV Article Pectoralis Muscles Chicken breast TECNOLOGIA ELECTRONICA 0404 agricultural biotechnology Muscular Diseases medicine Animals Whole breast Fatty acids Electrical and Electronic Engineering Chromatography 0402 animal and dairy science 040201 dairy & animal science Radiofrequency Microwave range Microwave Chickens |
| Zdroj: | Sensors (Basel, Switzerland) Sensors; Volume 17; Issue 5; Pages: 1024 ResearcherID RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| ISSN: | 1424-8220 |
| Popis: | [EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from -40 degrees C to 50 degrees C at 5 degrees C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra. The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM. |
| Databáze: | OpenAIRE |
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