Application of Diode-Laser Raman Spectroscopy for In situ Investigation of Meat Spoilage
- 411 Downloads
Raman spectroscopy is well suited for non-invasive and non-destructive analysis. The spectra provide detailed information about the composition of the matter like a fingerprint on molecular level. Here, we have applied Raman spectroscopy for the characterization of meat spoilage. For this purpose, pork chops (musculus longissimus dorsi) were ice-stored at 5 °C, and time-dependent Raman spectra were measured daily up to 3 weeks post mortem. A prototype Raman probe for meat was constructed featuring a miniaturized optical bench combined with a customized 671-nm microsystem diode laser for the integration into a handheld device. During the time-dependent investigations with this laser scanner, the Raman spectra preserve their basic spectral features, but small changes of the protein Raman signals occur during storage. The time correlation of the complex spectra were analyzed with principal components analysis leading to a distinction of spectra on the time scale between day 8 and 10 typically. This corresponds to the transition from unspoiled meat to meat at and beyond the end of shelf life identified by means of visual inspection.
KeywordsRaman spectroscopy Portable Raman sensor In situ Meat spoilage Diode laser
This work was performed within the project “FreshScan” funded by the German Federal Ministry of Education and Sciences (BMBF) under the contract number 16SV2332. We wish to thank Vion Lausitz GmbH, Kasel-Golzig for their cooperation when procuring the meat samples and F. Schwägele from the Max Rubner-Institute, Kulmbach for performing the chemical reference analyses. Very special thanks go to our mechanical workshop and technicians whose skilled work has made possible this development.
- Alexandrakis, D., Downey, G., & Scannell, A. G. M. (2010). Rapid non-destructive detection of spoilage of intact chicken breast muscle using near-infrared and Fourier transform mid-infrared spectroscopy and multivariate statistics. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0298-4.Google Scholar
- Ammor, M. S., Argyri, A., & Nychas, G. J. E. (2009). Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics. Meat Science, 81(3), 507–514.Google Scholar
- Beebe, K. R., Pell, R. J., & Seasholtz, M. B. (1998). Chemometrics: a practical guide (1st ed.). New York: Wiley.Google Scholar
- Schmidt, H., Blum, J., Sowoidnich, K., Sumpf, B., Schwägele, F., & Kronfeldt, H.-D. (2009a). In-situ characterization of meat aging with diode laser Raman spectroscopy. In: Kim, Tu, & Chao (Eds.) Proceedings of SPIE “Sensing for agriculture and food quality and safety”, Vol 7315 (pp. 731509–731509-8), 13–17 April 2009, Orlando, Florida, USA.Google Scholar
- Schmidt, H., Sowoidnich, K., Maiwald, M., Sumpf, B., & Kronfeldt, H.-D. (2009b). Hand-held Raman sensor head for in-situ characterization of meat quality applying a microsystem 671 nm diode laser. In: Kim, Tu, & Chao (Eds.) Proceedings of SPIE “Advanced environmental, chemical, and biological sensing technologies”, Vol 7312 (pp. 73120H–73120H-8), 13–17 April 2009, Orlando, Florida, USA.Google Scholar
- Segelstein, D. J. (1981). The complex refractive index of water. M.S. Thesis. Department of Physics, University of Missouri-Kansas City, Kansas City, Missouri, USA.Google Scholar