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Published on: March 5, 2014
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail
L B Pouzo1, N E Zaritzky2, E Pavan3
1Consejo Nacional de Investigaciones Científicas y Técnicas CONICET, Av. Rivadavia 1917, C1033AAJ Ciudad Autónoma de Buenos Aires, Argentina; Área Ciencia de los Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Ruta Nac. 226 km. 73.5, 7620 Balcarce, Argentina.
Abstract:
Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14days of VC; while Schiff bases intensity increased (P<0.05) in beef samples stored under VC-56 and in all samples after AE-5days. Porphyrins increased (P<0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5days of AE. Higher levels of porphyrins in beef under VC were correlated (P<0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.
