Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods

Campos, Náira da Silva; Oliveira, Kamila Sá; Almeida, Mariana Ramos; Stephani, Rodrigo; Oliveira, Luiz Fernando Cappa de

doi:10.3390/molecules191118980

Cited by 20 publications

(16 citation statements)

References 19 publications

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“…Strong intensity band has been recorded at 1,654 cm −1 for meat batter obtained from different thermal treatments (Shao et al, 2011). So also, frankfurters with different bulking agent showed band at 1,660 cm −1 (Herrero et al, ) and chicken frankfurters showed band at 1,657 cm −1 (Campos, Oliveira, Almeida, Stephani, & Oliveira, ) representing amide I band and α‐helix structure of meat proteins. Result of this study indicated the addition of non‐meat ingredients (like soy protein, potato starch, etc.)…”

Section: Resultsmentioning

confidence: 98%

Quality enhancement of chicken sausage by semi‐refined carrageenan

Ganesan

Shanmugam

Bhat

2019

J Food Process Preserv

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Extraction process of refined form of carrageenan is intensive and cost‐effective. The present study was aimed to examine the effectiveness of semi‐refined carrageenan (SRC) as a better alternative in meat analogs. Results showed that low percent of SRC (0.2%) to influence the microstructure with roughness, while water holding capacity (range 78.26%–88.48%) and lipid oxidation (0.96–1.12 mg malonaldehyde/kg TBARS) were found to be less at high concentration level of SRC (1.0%), specifically during storage. Raman spectroscopy revealed more aromatic amino acids at 1,026 cm−1 represented by phenylalanine with peak intensity values strongest at higher percent (0.6%–1.0%) in SRC incorporated sausages. Principal component analysis results showed 0.6% SRC incorporated sausages to have similarities in secondary structure alpha‐helix and chewiness. From our observations, it is concluded that 0.6%–0.8% SRC to improve the microstructure and textural properties, and inhibit lipid oxidation in chicken sausages. Practical applications This study focused on utilization of SRC as replacement for kappa carrageenan in chicken sausages. Results showed improvement in the quality characteristics of chicken sausages, and can be extended to other meat analogues. SRC can find practical use and can be exploited from other seaweed derivatives. SRC is not only cost‐effective, but can also perform the role as a physical mode of food preservation treatment to prevent lipid oxidation during storage.

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Section: Resultsmentioning

confidence: 98%

Quality enhancement of chicken sausage by semi‐refined carrageenan

Ganesan

Shanmugam

Bhat

2019

J Food Process Preserv

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“…37 This indicated that alkaline treatment was more effective for proteins for the liver sample solubilization when compared with other chicken tissues.…”

Section: Considerations For Routine Analysismentioning

confidence: 88%

“…Specifically, the main vibrational bands observed are related to lipids, proteins and amino acids (such as arginine, phenylalanine, tryptophan and tyrosine). 37,38 On the other hand, it was obtained a significant decrease in the Raman intensity of these vibrational modes, when comparing spectra profile after the treatment (less intense) with the one obtained before.…”

Section: Considerations For Routine Analysismentioning

confidence: 94%

Alkaline Solubilization of Chicken Tissues Monitored by Raman Spectroscopy Followed by Pb Determination by GF AAS

Campos¹,

Oliveira²,

Izumi³

et al. 2017

J. Braz. Chem. Soc.

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This paper proposes a method for chicken tissues preparation using tetramethylammonium hydroxide (TMAH) for Pb determination by graphite furnace atomic absorption spectrometry employing multivariate approaches. Combining Raman spectroscopy with scanning electron microscopy coupled to energy-dispersive X-ray spectroscopy to monitor the solubilization process it was possible to show that TMAH acts in the solubilization of proteins, amino acids and lipids. Besides, this investigation showed that the small residual masses of samples have organic and inorganic compounds. Accuracy tests indicated that such residues have not interfered in the analytical results (recovery between 90-95%). The obtained limits of detection (0.099 µg g -1 ) and quantification (0.33 µg g -1 ) are compatible with the detectability required for regulatory purposes. Linearity (R 2 = 0.9925) and characteristic mass (13 pg) were also reported. Considering the set of 15 samples comercialized in Brazil, any Pb contamination was successfully observed and this was confirmed by the analysis of digested samples.

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“…Even though the authors concluded that the developed Raman method was capable of successfully identifying beef containing 25% of horse meat, they stated that more tests should be performed on a higher number of samples, corroborating the idea that the results from this proof-of-concept study should not be overinterpreted. Raman spectroscopy was also suggested for the classification of frankfurters made of chicken, turkey, and mixed meats (Campos et al, 2014) by the use of training and test sets comprising 38 and 19 samples, respectively. A drawback of this study was the fact that all the samples used to construct the model were commercially acquired, so there was no assurance that they actually contained the meat stated on the labels.…”

Section: Spectroscopic Methodsmentioning

confidence: 99%