Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics

被引：7

作者：

Bai, Jing ^{[1
]}

Zang, Mingwu ^{[1
]}

Zou, Hao ^{[1
]}

Wu, Jiajia ^{[1
]}

Shi, Yuxuan ^{[1
]}

Wang, Hui ^{[1
]}

Wang, Shouwei ^{[1
]}

Qiao, Xiaoling ^{[1
]}

机构：

[1] Beijing Acad Food Sci, China Meat Res Ctr, Beijing Key Lab Meat Proc Technol, Beijing 100068, Peoples R China

来源：

FOOD ANALYTICAL METHODS | 2022年 / 15卷 / 08期

关键词：

Raman spectroscopy; Beef flank; Lipid degradation; Storage time; FROZEN STORAGE; LINOLEIC-ACID; FATTY-ACIDS; MEAT; OXIDATION; ANTIOXIDANT; QUALITY; OIL;

D O I：

10.1007/s12161-022-02276-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Raman scattering and chemometrics were used to predict the lipid degradation and storage time of chilled beef flank by using a portable Raman spectrometer. Results showed that the performance of the combination of the three indicators in terms of predicting the storage time was more accurate than that of their independent usage (R-2 = 0.92 compared with 0.88, 0.35, and 0.42). Raman spectroscopy could predict the storage time (R-cv(2) = 0.76), but it could not precisely predict acid value [Av], peroxide value [Pov], and thiobarbituric acid-reactive substances [TBARS] (R-cv(2) = 0.42-0.50, 0.18-0.40, 0.41-0.43) by using three processing methods. The prediction of Av, Pov, TBARS, and storage time based on Raman intensities at the characteristic Raman shifts were more precise (R-2 = 0.87-0.95) than based on Raman intensities at full bands. Therefore, Raman spectroscopy and chemometrics could be applied to perform nondestructive quantitation and determine the lipid degradation and storage time of chilled beef flank.

引用

页码：2213 / 2223

页数：11

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