A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation

Sáenz, Carlos; Hernández, B.; Alberdi, C.; Alfonso, Santiago; Diñeiro, J. M.

doi:10.1007/s00217-008-0848-4

Cited by 12 publications

(15 citation statements)

References 21 publications

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“…A similar pattern was observed in DMb parameters A D and KS D , also decreased during the studied period but differences become significant only at day 7. The contribution of DMb to the spectral reflectance was expected to be small, since it disappeared from the surface as oxygenation proceeds, being only found at some depth beneath the exposed surface (Sáenz et al 2008). A 525 , a correlate indicator of total pigment varied significantly only between days 1 and 4, similar to L*, with which it had high correlation (r = -0.994, p \ 0.001).…”

Section: Resultsmentioning

confidence: 97%

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

et al. 2016

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This work examined changes in color that can be explained solely on the basis of the total myoglobin content and the relative proportions of deoxymyoglobin, oxymyoglobin (OMb) and metmyoglobin (MMb) during storage of meat. Meat color was evaluated for L*, a*, b*, C* and h ab . Total pigment content was measured from the reflex attenuance at 525 nm (A 525 ). The relative proportions of each pigment was determined using two different methods: the Krzywicki method based on the reflex attenuance values at 473, 525, 572 and 700 nm and the KS method based on K/S ratios of the absorption and scattering coefficients (K/S) 474 7 (K/S) 525 , (K/S) 572 7 (K/S) 525 and (K/ S) 610 7 (K/S) 525 . The study was performed on beef (Longissimus lumborum) samples measured after 1, 4 and 7 days of exposure to air. Result revealed that L* values can be fully explained by A 525 alone. C* and a* were well explained by those parameters related to OMb content. The other color parameters depended on pigment forms. The KS method gave better results. The parameters related to MMb content were relevant to classify samples according to the time of exposure to air. In any case, information provided by color and pigment parameters were complementary to each other.

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Section: Resultsmentioning

confidence: 97%

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

et al. 2016

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“…In the case of raw meat products, O 2 can react, for example, with myoglobin to produce metmyoglobin, a reaction responsible for color changes during storage (Eq. ) (George and Stratmann ; Sáenz and others ).

M b^{2 +} + O_{2} \leftrightarrow M b O_{2}^{2 +}

…”

Section: Experimental Set‑up For O2/co2 Solubility Determination In Smentioning

confidence: 90%

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Chaix

Guillaume

Guillard

2014

Comp Rev Food Sci Food Safe

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Oxygen and carbon dioxide solubility and diffusivity are 2 key parameters to understand gas transfer in food matrices. Knowledge of these parameters could help to predict gas concentration in modified atmosphere packaging and, consequently, to predict shelf-life of the product through the development of appropriate mathematical models. The aim of this review is to present the existing methodologies to quantify O 2 and CO 2 contents in food, especially in solid food matrices which is very challenging. There is a focus on how these methodologies could be used to determine gas transfers kinetics. Data of O 2 /CO 2 solubilities and diffusivities in food are collected and compared with a specific emphasis on the food characteristics and factors impacting them. An analysis of the current state of knowledge in solid food matrices is carried out to tentatively build a general predictive model of the O 2 and CO 2 solubility and diffusivity extendable to any kind of food matrix.

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“…This chapter presents the equations of the reaction-diffusion model, the rate constants introduced in the model, the boundary conditions and the numerically methods used to solve the system of equations, and the sensitivity analysis strategy. The material and methods used by Saenz et al (2008) are not described here since they can be found in their publication.…”

Section: Methodsmentioning

confidence: 99%

“…Since the work of Stewart, Zipser, and Watts (1965), several methods have been used to determine these proportions and Tang, Faustman, and Hoagland (2004) have modified Krzywicki's equations, to determine the proportions of MMb, DMb, and MbO 2 , considering wavelength maxima at 503, 557, and 582 nm, respectively. In this paper, the model calculations will be compared against the spatial distributions of the different forms of myoglobin measured by Saenz, Hernandez, Alberdi, Alfonso, and Manuel Dineiro (2008) in a meat cut stored at 20 • C. These data were selected from literature because they give the opportunity to go further in the validation of the mathematical model, and in the discussion of the reaction-diffusion mechanisms, than publications that only measure the myoglobin forms at the surface of the meat. Most of the rate constants of our reaction scheme (Table 1) have been measured in literature at 20 • C. Therefore, our calculations will be performed at this temperature.…”

Section: Introductionmentioning

confidence: 99%

Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model

et al. 2022

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A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation

Cited by 12 publications

References 21 publications

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model

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