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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/57270
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T09:34:16Zoai: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:34982025-09-29 09:34:16.366CONICET 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 |
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1844613059516039168 |
score |
13.070432 |