Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy
- PDF / 1,462,691 Bytes
- 26 Pages / 595.276 x 790.866 pts Page_size
- 93 Downloads / 214 Views
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy Kezban Candoğan 1
&
Evrim Gunes Altuntas 2 & Naşit İğci 3,4
Received: 16 March 2020 / Accepted: 14 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract These days, food safety is getting more attention than in the recent past due to consumer awareness, regulations, and industrial competition to offer best quality products. Meat and meat products are very valuable but highly perishable. There is a need for reliable assessment techniques to ensure the safety and quality of these products throughout their shelf life. Classical analytical methods have been replaced with alternative, rapid, simple, and noninvasive methods to enhance productivity and profitability in the meat supply chain. Fourier-transform infrared (FTIR) spectroscopy has become a valuable analytical technique for structural or functional studies related to foods as a rapid, nondestructive, cost-efficient, and sensitive physicochemical fingerprinting method. This technique is readily applicable for routine quality control or industrial applications with a high degree of confidence. FTIR spectroscopy coupled with chemometrics has drawn attention to quality control, safety assessment, and authentication purposes in the meat and meat products domain. This review covers fundamental knowledge on FTIR spectroscopy coupled with chemometric techniques, as well as major applications of this robust method in meat science and technology for adulteration detection, monitoring biochemical and microbiological spoilage and shelf life, determining changes in chemical components such as proteins and lipids. Keywords Fourier-transform infrared (FTIR) spectroscopy . Chemometrics . Adulteration . Meat quality . Compositional analyses . Safety evaluation
Introduction Meat is an essential food product for a wholesome diet and is highly appreciated by consumers due to its nutritional value and palatability. The global meat supply is expected to increase over the next decade with an outgrowth of demand * Kezban Candoğan [email protected] Evrim Gunes Altuntas [email protected] Naşit İğci [email protected] 1
Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
2
Biotechnology Institute, Ankara University, Ankara, Turkey
3
Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Nevşehir Hacı Bektaş Veli University, Nevşehir, Turkey
4
Science and Technology Application and Research Center, Nevşehir Hacı Bektaş Veli University, Nevşehir, Turkey
contingent on changes in food choice regarding health, nutrition, and diet. An increase of 1.2% in global meat consumption by 2028 compared with the base period (2016–2018) is expected where the demand for valuable meats, like beef, and sheep meats will grow more than others [1]. In order to meet increasing consumer expectations towards manufacturing safe, high quality, sustainable, and cost-effective products, the m
Data Loading...
