Front face flourescence spectroscopy - A rapid method to detect early lipid oxidation in freeze stored minced Turkey meat

Journal of Food Science

Volumn 71, Issue 4, 2006, Pages

  Veberg, Annette ^a,b   Olsen, Elisabeth ^a,b   Vogt, Gjermund ^a   Mielnik, Maria ^a   Nilsen, Åsgeir Nikolai ^a   Wold, Jens Petter ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Front face fluorescence spectroscopy; Lipid oxidation; Sensory analysis; TBARS; Volatile compounds

Indexed keywords

EID: 33745247380     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00019.x     Document Type: Article

References (27)

1. Aubourg SP. 1999. Recent advances in assessment of marine lipid oxidation by using fluorescence. J Am Oil Chem Soc 76(4):409-19.
2. Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Med Sci 37(8):911-7.
3. Dillard CJ, Tappel AL. 1971. Fluorescentproducts of lipid peroxidation of mitochondria and microsomes. Lipids 6(10):715-21.
4. Egelandsdal B, Dingstad G, Togersen G, Lundby F, Langsrud Ø. 2005. Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content. Meat Sci 69(1):35-46.
5. Frankel EN. 1998. Lipid oxidation. Dundee: The Oily Press Ltd. p 303.
6. Gullién-Sans R, Guzmán-Chozas M. 1998. The thiobarbituric acid (TBA) reaction in foods: a review. Crit Rev Food Sci Nutr 38(4):315-30.
7. ISO. 1988. International Standard 8589. Sensory analysis methodology - General guidance for the design of test rooms. Geneva: International Organization for Standardization.
8. ISO. 1993. International Standard 8586. Sensory analysis methodology - General guidance for the selection, training, and monitoring of assessors - Part 1: Selected assessors. 1st ed. Geneva: International Organization for Standardization.
9. Jelen HH, Obuchowska M, Zawirska-Wojtasiak R, Wasowicz E. 2000. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J Agric Food Chem 48(6):2360-7.
10. Keszler Á, Héberger K, Gude M. 1998. Quantitative analysis of aliphatic aldehydes by headspace SPME sampling and ion-trap GC-MS. Chromatographia 48(1/2):127-32.
11. Kishida E, Tokumaru S, Ishitani Y, Yamamoto M, Oribe M, Iguchi H, Kojo S. 1993. Comparison of the formation of malondialdehyde and thiobarbituric acid-reactive substances from autoxidized fatty-acids based on oxygen-consumption. J Agric Food Chem 41(10):1598-600.
12. Labbé RF, Vreman HJ, Stevenson DK. 1999. Zinc protoporphyrin: a metabolite with a mission. Clin Chem 45(12):2060-72.
13. Lawless HT, Heymann H. 1998. Sensory evaluation of food: principles and practices. New York: Chapman & Hall. p819.
14. Mason ME, Waller GR. 1964. Dimethoxypropane induced transesterification of fats and oils in preparation of methyl esters for gas chromatographic analysis. Anal Chem 36(3):583-6.
15. Meynier A, Genot C, Gandemer G. 1999. Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds. J Sci Food Agric 79(6):797-804.
16. Olsen E, Vogt G, Ekeberg D, Sandbakk M, Pettersen J, Nilsson A. 2005a. Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. J Agric Food Chem 53(2):338-48.
17. Olsen E, Vogt G, Veberg A, Ekeberg D, Nilsson A. 2005b. Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. J Agric Food Chem 53(19):7448-57.
18. Olsen E, Veberg A, Vogt G, Tomic O, Kirkhus B, Ekeberg D, Nilsson A. 2006. Analysis of early lipid oxidation in salmon pâté with cod liver oil and antioxidants. J Food Sci. 71(3):284-292.
19. Øverland M, Kjos NP, Olsen E, Skrede G. 2005. Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal. Meat Sci 71(4):719-29.
20. Sørensen G, Jørgensen SS. 1996. A critical examination of some experimental variables in the 2-thiobarbituricacid (TBA) test for lipidoxidation in meat products. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung 202(3):205-10.
21. Veberg A, Sørheim O, Moan J, Iani V, Juzenas P, Nilsen AN, Wold JP. Forthcoming. Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum packed ground turkey and pork by fluorescence spectra and images. Meat Sci. Available online: http://www.sciencedirect.com/ science?.ob=IssueURL&_rockey=%23TOC%235114%239999%23999999999%2399 999%23FLA%23&_auth=y&view=c&-acct=C000052802.version=1&. urlVersion=0 &-userid=1464658&md5=be5796eaa0b8b798d1f3f4de4e9a2677.
22. Veberg A, Vogt G, Wold JP. 2006. Fluorescence in aldehyde model systems related to lipid oxidation. LWT-Food Sci Technol. 39(5):562-570.
23. Wakamatsu J, Nishimura T, Hattori A. 2004. A Zn-porphyrin complex contributes to bright red color in Parma ham. Meat Sci 67(1):95-100.
24. Wold JP, Mielnik M. 2000. Nondestructive assessment of lipid oxidation in minced poultry meat by autofluorescence spectroscopy. J Food Sci 65(1):87-95.
25. Wold JP, Lundby F, Egelandsdal B. 1999. Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy. J Food Sci 64(3):377-83.
26. Wold JP, Jørgensen K, Lundby F. 2002a. Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging. J Dairy Sci 85(7):1693-704.
27. Wold JP, Mielnik M, Pettersen MK, Aaby K, Baardseth P. 2002b. Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy. J Food Sci 67(6):2397-404.