Application of Laser Spectrochemical Analytical Techniques to Follow Up Spoilage of White Meat in Chicken
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Application of Laser Spectrochemical Analytical Techniques to Follow Up Spoilage of White Meat in Chicken Z. Abdel-Salam 1 & S. A. M. Abdel-Salam 2 & M. A. Harith 1
Received: 2 November 2016 / Accepted: 9 January 2017 / Published online: 16 January 2017 # Springer Science+Business Media New York 2017
Abstract 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.
Keywords Spectrochemical analysis . LIBS . LIF . White meat . Meat spoilage
* M. A. Harith [email protected] 1
National Institute of Laser Enhanced Science (NILES), Cairo University, Giza, Egypt
2
Department of Animal Production, Faculty of Agriculture, Cairo University, Giza, Egypt
Introduction Meat is an essential component in the human diet and represents the essential source of proteins among other foods. Therefore, new techniques for meat conservation, refrigeration, quality control, and analysis have been developed to guarantee its high quality. One of the most highly perishable foods is chicken meat; therefore, it is very important to develop methods for estimation of its spoilage in order to monitor the quality of such type of meat (Guevara-Franco et al. 2010; Lin et al. 2004; Sahar et al. 2011). In fact, there are many factors that affect meat spoilage, such as poultry health, age, and sex, as well as condition of chicken carcasses at slaughter time, packaging type, and storage conditions (Huis in’t Veld 1996). Raw chicken meat may deteriorate in relatively short time of about 4 to 10 days, even when stored at low temperature (Lin et al. 2004; Sahar et al. 2011; Jiménez et al. 1997). Nowadays, the consumers’ demand for chicken meat is increasing, due in part to its reasonable cost and also for dietary health considerations (Sahar et al. 2011; Ellis et al. 2002). The distributors as well as the consumers require long expiry times for mea
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