Application of Laser Spectrochemical Analytical Techniques to Follow Up Spoilage of White Meat in Chicken
- 167 Downloads
The overall objective of this paper is to evaluate the potential of laser spectrochemical analytical techniques as rapid, cost-effective, and accurate techniques to detect the onset of spoilage in fresh chicken breast fillets in three consecutive days directly following slaughter day. Samples were periodically examined via laser-induced breakdown spectroscopy (LIBS) and laser-induced fluorescence (LIF). In the case of LIBS, the cyanide (CN) and carbon (C2) molecular spectral emission bands in the LIBS spectra of meat have been taken as indicators of protein content in the chicken breast samples. The ratio of ionic to atomic spectral lines of both magnesium and iron is found to be proportional to the chicken meat tenderness which decreases with storage time. LIF has been also exploited as a simple and fast technique for white meat spoilage detection. There was a clear inverse proportionality between the intensity of the samples’ fluorescence band and the storage period. The obtained spectrochemical results have been validated by measuring the total proteins in the investigated samples using a conventional meat analyzer. This work demonstrates the feasibility of adopting LIBS and LIF techniques in characterization of both fresh and spoiled chicken meat samples.
KeywordsSpectrochemical analysis LIBS LIF White meat Meat spoilage
Compliance with Ethical Standards
Conflict of Interest
Z. Abdel-Salam declares that she has no conflict of interest. S.A.M. Abdel-Salam declares that he has no conflict of interest. M.A. Harith declares that he has no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
- Armonk NY (2012). IBM Corp. Released. IBM SPSS statistics for windows, version 21.0.: IBM 484 corpGoogle Scholar
- Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN (2006) Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators. Anton Leeuw Int J G 89:9–17CrossRefGoogle Scholar
- By Editor (2016). Detecting adulterated meat with LIBS, 72 spectroscopy 31(2). http://www.spectroscopyonline.com/detecting-adulterated-meat-libs
- Chambers EN, Bowrs JR (1993) Consumer perception of sensory quality in muscle food. Food Technol 47:116–120Google Scholar
- Jay JM, Loessner MJ, Golden DA (2005) Modern food microbiology, 7th edn. Springer, GermanyGoogle Scholar
- Karlovic S, Ježek D, Marijana Blaži B, Tripalo B, Brnci M, Bosiljkov T, Šimunek M (2009) Influence of refrigeration and ageing time on textural characteristics of fresh meat. Croat J Food Sci Technol 1:1–6Google Scholar
- Miller RK (2002) Factors affecting the quality of raw meat. In: Joseph K, John K, Ledward D (eds) Meat processing improving quality. CRC Press, FL, USA, pp 26–63 ISBN: 978-1-59124. PP.484-4Google Scholar