Rapid assessment of the quality attributes of beef musculus longissimus lumborum during chilled storage using fluorescence spectra excited at 340 nm
文献类型： 外文期刊
作者： Liu, Huan 1 ; Zhu, Wenying 1 ; Zhang, Ning 2 ; Ji, Zengtao 1 ; Deng, Siyang 1 ; Yang, Xinting 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
2.Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China
3.Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
4.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
5.Natl Engn Lab Agriprod Qual Traceabil, Beijing 100097, Peoples R China
关键词： Beef musculus longissimus lumborum; Quality attributes; Fluorescence spectroscopy; Comprehensive indicator; Principal component analysis
期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）
ISSN： 0956-7135
年卷期： 2023 年 152 卷
页码：
收录情况： SCI
摘要： The use of fluorescence spectra with 340 nm excitation was investigated for rapid evaluation of the quality attributes of beef musculus longissimus lumborum during chilled storage. The quality indices monitored were the Warner-Bratzler shear force, water-holding capacity (cooking loss and purge loss), pH, and color (L*, a*, and b*). The fluorescence characteristics of nicotinamide adenine dinucleotide (NADH) and porphyrin were highly correlated with these indices. A comprehensive and effective indicator was established by principal component analysis to reduce multicollinearity between each beef quality index. Quantitative models for prediction of the quality of beef were built using the partial least squares algorithm. The comprehensive indicator model provided satisfactory results with the Rc2 and Rp2 were 0.912 and 0.903, the RMSEC and RMSEP were 0.488 and 0.581. Therefore, this method could be used for a reliable assessment of beef quality during chilled storage.
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