Fourier Transform Infrared and Raman Spectroscopy Studies of the Time-Dependent Changes in Chicken Meat as a Tool for Recording Spoilage Processes

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• 作者：A. Zając ; L. Dymińska ; J. Lorenc ; J. Hanuza
• 关键词：Chicken ; Meat spoilage detection ; Fourier transform IR and Raman spectra
• 刊名：Food Analytical Methods
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：10
• 期：3
• 页码：640-648
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general; Microbiology; Analytical Chemistry;
• 出版者：Springer US
• ISSN：1936-976X
• 卷排序：10

文摘

Time-dependent changes of chicken meat were studied using Fourier transform IR and Raman techniques. Small pieces of intact chicken breast muscle (pectoralis major) were used in the investigations. They were stored in air at 22 °C up to 10 days and their IR and Raman spectra were measured successfully. Analysis of the obtained spectra was performed using a deconvolution of the experimental bands into Lorentz components. All integral intensities of the observed bands were standardized using the statistical R2 coefficient of determination. The R2 values were automatically created as the output of the Origin software. The time-dependent changes of the spectra were used for meat spoilage detection. The analytical relationships between the integral intensities of selected bands have been derived indicating an increase of free amino acids content as the main effect of the chicken breast muscle spoilage.