Two-dimensional visible/near-infrared correlation spectroscopy study of thermal treatment of chicken meats

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 901-908

  Liu, Yongliang ^a   Chen, Yud Ren ^a   Ozaki, Yukihiro ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b KWANSEI GAKUIN UNIVERSITY   (Japan)

Author keywords

Chicken meat; Myoglobin; Thermal treatment; Two dimensional correlation analysis; Visible NIR spectroscopy

Indexed keywords

MYOGLOBIN;

ANIMAL; ANIMAL TISSUE; ARTICLE; CHICKEN; COOKING; CORRELATION FUNCTION; FOOD; HEAT; HEAT TREATMENT; HUMAN; INFRARED SPECTROSCOPY; MEAT; NONHUMAN; OXIDATION; PROTEIN DENATURATION;

ANIMALS; CHICKENS; HEAT; HUMANS; POULTRY PRODUCTS; SPECTROSCOPY, NEAR-INFRARED;

ANIMALIA; GALLUS GALLUS;

EID: 0034117425     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990662b     Document Type: Article

References (37)

1. Bonanno, A. S.; Olinger, J. M.; Griffiths, P. R. The origin of band positions and widths in near infrared spectra. In Near Infrared Spectroscopy, Bridging the Gap between Data and NIR Applications (Proceedings of the 5th International Conferences on Near Infrared Spectroscopy); Hildrum, K. L., Isaksson, T., Tandberg, A., Eds.; Ellis Horwood: Chichester, U.K., 1992; pp 19-28.
2. Burns, D. A., Ciurczak, E. W., Eds. Handbook of Near-Infrared Analysis; Dekker: New York, 1992.
3. Chen, H.; Marks, B. P. Evaluation previous thermal treatment of chicken patties by visible/near-infrared spectroscopy. J. Food Sci. 1997, 62, 753-756, 780.
4. Chen, H.; Marks, B. P. Visible/near-infrared spectroscopy for physical characteristics of cooked chicken patties. J. Food Sci. 1998, 63, 279-282.
5. Chen, Y. R.; Huffman, R. W.; Park, B.; Nguyen, M. Transportable spectrophotometer system for on-line classification of poultry carcasses. Appl. Spectrosc. 1996a. 50, 910-916.
6. Chen, Y. R.; Huffman, R. W.; Park, B. Changes in the visible/near-infrared spectra of chicken carcasses in storage. J. Food Process Eng. 1996b, 19, 121-134.
7. Chen, Y. R.; Park, B.; Huffman, R. W.; Nguyen, M. Classification of on-line poultry carcasses with backpropagation neural networks. J Food Process Eng. 1998, 21, 33-48.
8. Ebihara, K.; Takahashi, H.; Noda, I. Nanosecond two-dimensional resonance Raman correlation spectroscopy of benzil radical anion. Appl. Spectrosc. 1993, 47, 1343-1344.
9. Ellekjaer, M. R.; Isaksson, T.; Solheim, R. Assessment of sensory quality of meat sausages using near-infrared spectroscopy. J Food Sci. 1994, 59, 456-464.
10. Francis, F. J.; Clydesdale, F. M. Food Colorimetry: Theory and Application; Chapman & Hall: New York, 1975.
11. Kinsman, D. M., Kotula, A. W., Breidemstein, B. C., Eds. Muscle Foods; Chapman & Hall: New York, 1994, and references cited therein.
12. Lanza, E. Determination of moisture, protein, fat and calorie in raw pork and beef by near-infrared spectroscopy. J. Food Sci. 1983, 48, 471-474.
13. Lawrie, R. A. Meat Science, 4th ed.; Pergamon Press: Oxford, U.K., 1985.
14. Liu, Y.; Ozaki, Y.; Noda, I. Two-dimensional Fourier-transform correlation spectroscopy study of dissociation of hydrogen-bonded N-methylacetamide in the pure liquid state. J. Phys. Chem. 1996, 100, 7326-7332.
15. Liu, Y.; Chen, Y. R.; Ozaki, Y. Characterization of visible spectral intensity variations of wholesome and unwholesome chicken meats with two-dimensional correlation spectroscopy. Appl. Spectrosc. 2000, in press.
16. Mitsumoto, M.; Maeda, S.; Mitsuhashi, T.; Ozawa, S. Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. J. Food Sci. 1991, 56, 1493-1496.
17. Nabet, A.; Pezolet, M. Two-dimensional FT-IR spectroscopy: A powerful method to study the secondary structure of proteins using H-D exchange. Appl. Spectrosc. 1997, 51, 466-469.
18. Nakano, T.; Shimada, S.; Saitoh, R.; Noda, I. Transit 2D IR correlation spectroscopy of the photopolymerization of acrylic and epoxy monomers. Appl. Spectrosc. 1993, 47, 1337-1342.
19. Noda, I. Two-dimensional infrared spectroscopy of synthetic and biopolymers. Bull Am. Phys. Soc. 1986, 31, 520.
20. Noda, I. Two-dimensional vibrational spectroscopy. J. Am. Chem. Soc. 1989, 111, 8116-8117.
21. Noda, I. Two-dimensional infrared (2D IR) spectroscopy: Theory and applications. Appl. Spectrosc. 1990, 44, 550-561.
22. Noda, I. Generalized two-dimensional correlation method applied to infrared, Raman, and other types of spectroscopy. Appl. Spectrosc. 1993, 47, 1329-1336.
23. Noda, I. Abstract of Papers in 2nd International Symposium on Advanced Infrared Spectroscopy; Durham, NC, 1996a.
24. Noda, I. Thesis for the Degree of Doctor of Science, The University of Tokyo, Tokyo, 1996b.
25. Noda, I.; Liu, Y.; Ozaki Y.; Czarnecki, M. A. Two-dimensional Fourier transform near-infrared correlation spectroscopy studies of temperature-dependent spectral variations of oleyl alcohol. J. Phys. Chem. 1995, 99, 3068-3073.
26. Noda, I.; Liu, Y.; Ozaki, Y. Two-dimensional correlation spectroscopy study of temperature-dependent spectral variations of N-methylacetamide in the pure liquid state. 1. Two-dimensional infrared analysis. J. Phys. Chem. 1996a, 100, 8665-8673.
27. Noda, I.; Liu, Y.; Ozaki, Y. Two-dimensional correlation spectroscopy study of temperature-dependent spectral variations of N-methylacetamide in the pure liquid state. 2. Two-dimensional Raman and infrared-Raman heterospectral analysis. J Phys. Chem. 1996b, 100, 8674-8680.
28. Osborne, B. G.; Fearn, T.; Hindle, P. H. Practical Near-Infrared Spectroscopy with Application in Food and Beverage Analysis, 2nd ed.; Wiley: New York, 1993.
29. Ozaki, Y.; Liu, Y.; Noda, I. Two-dimensional near-infrared correlation spectroscopy study of premelting behavior of Nylon 12. Macromolecules 1997, 30, 2391-2399.
30. Park, B.; Chen, Y. R.; Hruschka, W. R.; Shackelford, S. D.; Koohmaraie, M. Near-infrared reflectance analysis for predicting beef longissimus tenderness. J. Anim. Sci. 1998, 76, 2115-2120.
31. Price, J.; Schweigert, B. The Science of Meat and Meat Products, 3rd ed.; Food and Nutrition Press: Westport, CT, 1987.
32. Sefara, N. L.; Magtoto, N. P.; Richardson, H. H. Structural characterization of β-lactoglobulin in solution using two-dimensional FT mid-Infrared and FT near-infrared correlation spectroscopy. Appl. Spectrosc. 1997, 51, 536-540.
33. Silverstein, P. M.; Bassler, G. C.; Morrill, T. C. Spectrometric Identification of Organic Compounds, 5th ed.; Wiley: New York, 1991.
34. Swatland, H. J. Fiber optic spectrophotometry of color changes in cooked chicken muscles. Poult. Sci. 1983, 62, 957-959.
35. Swatland, H. J. A review of meat spectrophotometry (300 to 800 nm). Can. Inst. Food Sci. Tecknol. J. 1989, 22, 390-402.
36. Wang, Y.; Murayama, K.; Myojo, Y.; Tsenkova, R.; Hayashi, N.; Ozaki, Y. Two-dimensional Fourier transform near-infrared spectroscopy study of heat denaturation of ovalbumin in aqueous solutions. J. Phys. Chem. B 1998, 102, 6655-6662.
37. Williams, P., Norris, K., Eds. Near-infrared Technology in the Agricultural and Food Industrious; American Association of Cereal Chemists: St. Paul, MN, 1990.