Front face fluorescence spectroscopy--a rapid method to detect early lipid oxidation in freeze stored minced turkey meat

The purpose of this study was to elucidate the ability of front face fluorescence spectroscopy to measure early lipid oxidation in minced turkey meat, and compare it to other methods for determination of oxidative status such as sensory analysis, dynamic headspace gas chromatography combined with a...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2006-05, Vol.71 (4), p.S364-S370
Main Authors: Veberg, A, Olsen, E, Vogt, G, Mielnik, M, Nilsen, A.N, Wold, J.P
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chromatography
fluorescence emission spectroscopy
Food industries
front face fluorescence spectroscopy
frozen storage
Fundamental and applied biological sciences. Psychology
gas chromatography
ground meat
lipid oxidation
lipid peroxidation
Lipids
mass spectrometry
Meat and meat product industries
meat quality
new methods
Oxidation
Poultry
rapid methods
sensory analysis
sensory properties
Spectrum analysis
Studies
TBARS
turkey meat
volatile compounds
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The purpose of this study was to elucidate the ability of front face fluorescence spectroscopy to measure early lipid oxidation in minced turkey meat, and compare it to other methods for determination of oxidative status such as sensory analysis, dynamic headspace gas chromatography combined with a mass spectrometer (GC-MS), and thiobarbituric acid-reactive substances (TBARS) value. This comparison was performed on one batch of minced turkey meat. The meat was stored at -20 °C and -10 °C in vacuum or exposed to air. The results showed that fluorescence analysis is a sensitive, nondestructive method for measurement of early lipid oxidation, and its rapidity and ease of use facilitates it as a practical screening method in research as well as food production. The level of specific marker compounds for lipid oxidation (for example, 1-penten-3-ol) was highly correlated with the fluorescence data.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2006.00019.x