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Fourier Transform Infrared and Raman Spectroscopy Studies of the Time-Dependent Changes in Chicken Meat as a Tool for Recording Spoilage Processes

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Abstract

Time-dependent changes of chicken meat were studied using Fourier transform IR and Raman techniques. Small pieces of intact chicken breast muscle (pectoralis major) were used in the investigations. They were stored in air at 22 °C up to 10 days and their IR and Raman spectra were measured successfully. Analysis of the obtained spectra was performed using a deconvolution of the experimental bands into Lorentz components. All integral intensities of the observed bands were standardized using the statistical R2 coefficient of determination. The R2 values were automatically created as the output of the Origin software. The time-dependent changes of the spectra were used for meat spoilage detection. The analytical relationships between the integral intensities of selected bands have been derived indicating an increase of free amino acids content as the main effect of the chicken breast muscle spoilage.

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Authors and Affiliations

  1. Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Komandorska 118/120, 53 -, 345, Wrocław, Poland

    A. Zając, L. Dymińska & J. Lorenc

  2. Institute of Low Temperature and Structure Research, Polish Academy of Sciences, P.O. Box 1410, 50-950, Wrocław 2, Poland

    J. Hanuza

Authors
  1. A. Zając
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  2. L. Dymińska
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  3. J. Lorenc
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  4. J. Hanuza
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Correspondence to A. Zając.

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Adam Zając declares that he has no conflict of interest. Lucyna Dymińska declares that she has no conflict of interest. Jadwiga Lorenc declares that she has no conflict of interest. Jerzy Hanuza declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Zając, A., Dymińska, L., Lorenc, J. et al. Fourier Transform Infrared and Raman Spectroscopy Studies of the Time-Dependent Changes in Chicken Meat as a Tool for Recording Spoilage Processes. Food Anal. Methods 10, 640–648 (2017). https://doi.org/10.1007/s12161-016-0636-x

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  • DOI: https://doi.org/10.1007/s12161-016-0636-x

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