FT-IR spectroscopy as a tool for the study of the quality of processed meat products

M. Antonia Murcia; Clemente Cano; Jorge Bretón

doi:10.3989/gya.1994.v45.i5.1015

FT-IR spectroscopy as a tool for the study of the quality of processed meat products

Authors

M. Antonia Murcia Departamento de Bromatología, Facultad de Veterinaria, Universidad de Murcia
Clemente Cano Departamento de Bromatología, Facultad de Veterinaria, Universidad de Murcia
Jorge Bretón Departamento de Bromatología, Facultad de Veterinaria, Universidad de Murcia

DOI:

https://doi.org/10.3989/gya.1994.v45.i5.1015

Keywords:

Attenuated total reflectance, Fourier transform infrared spectroscopy, Lipid, Processed meat, Protein

Abstract

Attenuated total reflectance Fourier transform infrared spectroscopy has been used to characterize processed meat products. Proteins were estimated through the amide I band centered at 1650 cm^-1 and lipids through the carbonyl stretching band at 1735 cm^-1.
Estimations of protein/lipid ratios were obtained by dividing the area under the 1650 cm^-1 band by the area under the 1735 cm^-1 band. These protein/lipid ratios correlated well with those obtained for the same samples using conventional chemical analysis. Attenuated total reflectance Fourier transform infrared spectroscopy is therefore a quick and analytical technique with the advantage over other procedures of being non destructive and which can be used to assess the quality of processed meat products.

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Published

1994-10-30

How to Cite

Murcia MA, Cano C, Bretón J. FT-IR spectroscopy as a tool for the study of the quality of processed meat products. Grasas aceites [Internet]. 1994Oct.30 [cited 2024Apr.20];45(5):297-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1015

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Issue

Vol. 45 No. 5 (1994)

Section

Research

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