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, Enrique; 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.
EEA Balcarce
Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia.
Fuente
Meat Science 119 : 7-13 (September 2016)
Materia
Carne de Res
Oxidación
Espectroscopia Emisión Fluorescente
Calidad de la Carne
Beef
Oxidation
Fluorescence Emission Spectroscopy
Meat Quality
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4941
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4941
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network_name_str INTA Digital (INTA)
spelling Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayedPouzo, Laura BeatrizZaritzky, Noemi ElisabetPavan, EnriqueRossetti, LucianaDescalzo, Adriana MariaCarne de ResOxidaciónEspectroscopia Emisión FluorescenteCalidad de la CarneBeefOxidationFluorescence Emission SpectroscopyMeat QualityBeef 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.EEA BalcarceFil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia.Elsevier2019-04-22T13:42:22Z2019-04-22T13:42:22Z2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174016300882http://hdl.handle.net/20.500.12123/49410309-1740https://doi.org/10.1016/j.meatsci.2016.03.027Meat Science 119 : 7-13 (September 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:30Zoai:localhost:20.500.12123/4941instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:31.171INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Carne de Res
Oxidación
Espectroscopia Emisión Fluorescente
Calidad de la Carne
Beef
Oxidation
Fluorescence Emission Spectroscopy
Meat Quality
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, Enrique
Rossetti, Luciana
Descalzo, Adriana Maria
author Pouzo, Laura Beatriz
author_facet Pouzo, Laura Beatriz
Zaritzky, Noemi Elisabet
Pavan, Enrique
Rossetti, Luciana
Descalzo, Adriana Maria
author_role author
author2 Zaritzky, Noemi Elisabet
Pavan, Enrique
Rossetti, Luciana
Descalzo, Adriana Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carne de Res
Oxidación
Espectroscopia Emisión Fluorescente
Calidad de la Carne
Beef
Oxidation
Fluorescence Emission Spectroscopy
Meat Quality
topic Carne de Res
Oxidación
Espectroscopia Emisión Fluorescente
Calidad de la Carne
Beef
Oxidation
Fluorescence Emission Spectroscopy
Meat Quality
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.
EEA Balcarce
Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia.
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
2019-04-22T13:42:22Z
2019-04-22T13:42:22Z
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 https://www.sciencedirect.com/science/article/pii/S0309174016300882
http://hdl.handle.net/20.500.12123/4941
0309-1740
https://doi.org/10.1016/j.meatsci.2016.03.027
url https://www.sciencedirect.com/science/article/pii/S0309174016300882
http://hdl.handle.net/20.500.12123/4941
https://doi.org/10.1016/j.meatsci.2016.03.027
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 119 : 7-13 (September 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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