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Title: TWO-DIMENSIONAL CORRELATION SPECTROSCOPY: A POWERFUL METHOD IN STUDYING VISIBLE/NEAR-INFRARED SPECTRAL VARIATIONS OF CHICKEN MEATS

Author
item LIU, YONGLIANG - ISL-VISITING SCIENTIST
item Chen, Yud

Submitted to: BARC Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2000
Publication Date: 4/1/2000
Citation: N/A

Interpretive Summary:

Technical Abstract: Visible/near-infrared (Vis/NIR) spectroscopy has been developed and applied considerably to safety and quality control issues of chicken meat products. The applications include not only the quantitative prediction of the physical characteristics of heat-treated chicken patties, but also the classification of chicken carcasses into wholesome and unwholesome classes at slaughter plants. However, fundamental understanding of the spectroscopic basis has fallen far behind. To improve the applications of Vis/NIR spectroscopy further, we used the recently developed two-dimensional (2D) correlation analysis to systematically investigate the spectral features of chicken meats under various conditions, such as thermal treatment, cold storage, thawing, wholesome and unwholesome. The following results were achieved. (1) There are at least four visible bands around 445, 485, 560, and 635 nm that are identified as deoxymyoglobin (DeoxyMb), metmyoglobin (MetMb), oxymyoglobin (OxyMb), and sulphmyoglobin (SulphMb), respectively. Their intensity changes are associated with the variation of meat color corresponding to external conditions. (2) The information from the NIR region elucidated the sequential changes between the hydrophilic O-H/N-H groups, which are due mainly to water and proteins in meats, and the hydrophobic C-H fractions, which are primarily assigned to lipids. (3) The 2D correlation spectra correlating the visible and NIR regions suggested the relative timing of occurrences of meat color and developments, such as the tenderization process.