Mostrar el registro sencillo del ítem
resumen
Resumen
Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P <
[ver mas...]
dc.contributor.author | Pouzo, Laura Beatriz | |
dc.contributor.author | Zaritzky, Noemi Elisabet | |
dc.contributor.author | Pavan, Enrique | |
dc.contributor.author | Rossetti, Luciana | |
dc.contributor.author | Descalzo, Adriana Maria | |
dc.date.accessioned | 2019-04-22T13:42:22Z | |
dc.date.available | 2019-04-22T13:42:22Z | |
dc.date.issued | 2016-09 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.other | https://doi.org/10.1016/j.meatsci.2016.03.027 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0309174016300882 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/4941 | |
dc.description.abstract | Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14 days of VC; while Schiff bases intensity increased (P < 0.05) in beef samples stored under VC-56 and in all samples after AE-5 days. Porphyrins increased (P < 0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5 days of AE. Higher levels of porphyrins in beef under VC were correlated (P < 0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Meat Science 119 : 7-13 (September 2016) | es_AR |
dc.subject | Carne de Res | es_AR |
dc.subject | Beef | eng |
dc.subject | Oxidación | es_AR |
dc.subject | Oxidation | eng |
dc.subject | Espectroscopia Emisión Fluorescente | es_AR |
dc.subject | Fluorescence Emission Spectroscopy | eng |
dc.subject | Calidad de la Carne | es_AR |
dc.subject | Meat Quality | eng |
dc.title | Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | EEA Balcarce | es_AR |
dc.description.fil | Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.description.fil | Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.description.fil | Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia. | es_AR |
dc.subtype | cientifico |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
common
-
Artículos científicos [658]