Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy

To develop a rapid method to assess lipid oxidation, autofluorescence spectra (excitation wavelengths 365, 380, and 400 nm) from large samples (17 cm 2 ) of minced poultry meat were collected by an optical system to determine directly lipid oxidation level. The same samples were also measured by 2-thiobarbituric acid method (TBARS). High correlations could be made between the TBARS method and autofluorescence spectra, especially those from 380 nm excitation. Partial least squares regression resulted in a root mean square error of 0.15 (R = 0.87) for chicken meat and 0.24 (R = 0.80) for mechanically recovered turkey meat. Classification analysis between fresh (TBARS 0.25) samples was done with high success rates. Autofluorescence spectros- copy might be well suited for rapid on-line determination of lipid oxidation level in minced poultry meat.

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