Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy

Olsen, Espen; Rukke, Elling‐Olav; Flåtten, Audun; Isaksson, Tomas

doi:10.1016/j.meatsci.2007.02.004

Cited by 98 publications

(67 citation statements)

References 21 publications

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“…Raman spectra inform us of the vibrational states of molecules, reflecting chemical structure, physical states, and the microenvironment at the molecular level. In meat science, Raman spectroscopy is used to determine the structure and physical states of meat components such as secondary and tertiary protein structures, hydrogen bonding between amino-acid residues, chemical composition of fats, and fat crystalline state (Beattie et al 2008, Motoyama et al 2013, Olsen et al 2007, Pedersen et al 2003, Scheier & Schmidt 2013. These structures are closely related to such important quality traits of meat as texture, nutritional quality, storage performance, and palatability.…”

Section: Introductionmentioning

confidence: 99%

A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat

Motoyama

Nakajima

Ohmori

et al. 2018

JARQ

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Raman spectroscopy is one of the vibrational spectroscopies. Raman spectra of fats inform us of the vibrational states of acylglycerol molecules that reflect chemical structure, physical states, and the microenvironment at the molecular level. One of the great advantages of Raman spectroscopy is that it is less invasive; a sample can be studied in situ using laser light without pretreatment. Taking advantage of this spectroscopy, we investigated the crystalline states of meat fats and developed an in situ method of evaluating the degree of crystallinity and the crystalline polymorphs of fats. This method serves as a basis for such applications as the on-site quality measurement of meat fats and the species-specific detection of pork fat. This review describes the basics of Raman spectral analysis of the crystalline state of fat and its applications to meat products.

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Section: Introductionmentioning

confidence: 99%

A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat

Motoyama

Nakajima

Ohmori

et al. 2018

JARQ

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“…It is a noninvasive spectroscopic technique providing in situ information about the composition and structure of proteins and lipids, which are main components of pork (Li-Chan 1996;Brondum, Byrne et al 2000;Pedersen, Morel et al 2003;Beattie, Bell et al 2004;Olsen, Rukke et al 2007;). Raman spectroscopy is relatively insensitive to water and hence does not suffer from water interference, which is a severe problem in mid-IR spectroscopy like FT-IR, since foods commonly contain 75% water.…”

Section: Introductionmentioning

confidence: 99%

Rapid determination of pork sensory quality using Raman spectroscopy

Wang

Lonergan

2012

Meat Science

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Currently existing objective methods to evaluate tenderness and chewiness of pork in general do not yield satisfactory correlation to sensory panel evaluations, and their applications in meat industry are hence limited. In this study, a Raman spectrosensing method was developed to evaluate and predict tenderness and chewiness of pork loins. Raman spectroscopic binary barcodes for pork loins from 169 pigs were created based on their spectroscopic characteristics, and multivariate statistical discriminant model was developed based on the Raman barcodes to differentiate and classify pork loins into tenderness grades. Good agreement (> 82% correct predictions) with sensory panel results were obtained especially for pork loins that were at the extreme ends of tenderness (tenderness score < 8 or > 11) and chewiness (chewiness score < 2 and > 4) spectrum. The method developed in this report has the potential to become a rapid objective assay for tenderness and chewiness of pork products that may find practical applications in pork industry. Keywords

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“…To this aim vibrational spectroscopy, dealing with Raman scattering, has been extensively used for the analysis of fats with specific concern for its classification, in terms of its composition and constituents [18][19][20][21][22][23][24][25][26]. Part of these Raman investigations were focused on fatty acids [18,20,[22][23][24]26] while some of them were specifically addressed to the assessment of their molar unsaturation [20,23,24,26].…”

Section: Introductionmentioning

confidence: 99%

Fast and Minimally Invasive Determination of the Unsaturation Index of White Fat Depots by Micro‐Raman Spectroscopy

Giarola

Rossi

Mosconi³

et al. 2011

Lipids

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In the last 20 years increasing interest has been devoted to the investigation of white adipose tissue (WAT) because hypo- or hyperfunction of WAT is involved in the pathogenesis of obesity and other pathologies. The investigation and discrimination of different characteristics in adipose tissues by means of spectroscopic techniques appears as a topic of current interest, also in view of possible medical-technological applications. The aim of this work was to establish micro-Raman spectroscopy as a tool for the characterization of mammals fat tissue. After preliminary tests aimed at defining a suitable sample preparation protocol, Raman spectra of WAT specimens excised from mice of different ages were recorded in the energy range 750-3,350 cm⁻¹. Quantitative values of the unsaturation index were obtained through the calibration with HR-NMR spectra of lipid extracts. Raman spectroscopy detected a sharp increase in the unsaturation index between 22 and 30 days of age in close correspondence with the weaning of mice (21 days). The present results show that Raman spectroscopy is an inexpensive, fast and robust technique to analyze the unsaturation index of mammals fat tissues that could be routinely used in bioptic samples.

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Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy

Cited by 98 publications

References 21 publications

A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat

A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat

Rapid determination of pork sensory quality using Raman spectroscopy

Fast and Minimally Invasive Determination of the Unsaturation Index of White Fat Depots by Micro‐Raman Spectroscopy

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