Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed

Autores
Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.
Fil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pavan, E.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Materia
Fluorescent Compounds
Meat
Oxidation
Shelf Life
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57270
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57270
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayedPouzo, Laura BeatrizZaritzky, Noemi ElisabetPavan, E.Rossetti, LucianaDescalzo, Adriana MariaFluorescent CompoundsMeatOxidationShelf Lifehttps://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.Fil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Pavan, E.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; ArgentinaFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaElsevier2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57270Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria; Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed; Elsevier; Meat Science; 119; 9-2016; 7-130309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0309174016300882info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2016.03.027info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:02:18Zoai:ri.conicet.gov.ar:11336/57270instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:02:18.609CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
title Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
spellingShingle Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
Pouzo, Laura Beatriz
Fluorescent Compounds
Meat
Oxidation
Shelf Life
title_short Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
title_full Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
title_fullStr Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
title_full_unstemmed Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
title_sort Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
dc.creator.none.fl_str_mv Pouzo, Laura Beatriz
Zaritzky, Noemi Elisabet
Pavan, E.
Rossetti, Luciana
Descalzo, Adriana Maria
author Pouzo, Laura Beatriz
author_facet Pouzo, Laura Beatriz
Zaritzky, Noemi Elisabet
Pavan, E.
Rossetti, Luciana
Descalzo, Adriana Maria
author_role author
author2 Zaritzky, Noemi Elisabet
Pavan, E.
Rossetti, Luciana
Descalzo, Adriana Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Fluorescent Compounds
Meat
Oxidation
Shelf Life
topic Fluorescent Compounds
Meat
Oxidation
Shelf Life
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.
Fil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pavan, E.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Área Ciencia de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
description Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.
publishDate 2016
dc.date.none.fl_str_mv 2016-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57270
Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria; Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed; Elsevier; Meat Science; 119; 9-2016; 7-13
0309-1740
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57270
identifier_str_mv Pouzo, Laura Beatriz; Zaritzky, Noemi Elisabet; Pavan, E.; Rossetti, Luciana; Descalzo, Adriana Maria; Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed; Elsevier; Meat Science; 119; 9-2016; 7-13
0309-1740
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0309174016300882
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2016.03.027
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781227876483072
score 12.982451

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