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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4941
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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, 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/restrictedAccess2025-09-29T13:44:38Zoai: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:l2025-09-29 13:44:38.933INTA 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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1844619132954214400 |
score |
12.559606 |