Identification of beef spoilage via the analysis of volatiles using long optical-path Fourier transform infrared spectroscopy
文献类型： 外文期刊
作者： Zhang, B. 1 ; Ye, S. 2 ; Xiao, G. 1 ; Dong, D. 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
2.Guilin Univ Elect Technol, Sch Elect Engn & Automat, Guilin 541000, Peoples R China
期刊名称：ANALYTICAL METHODS （ 影响因子：2.896； 五年影响因子：2.716 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Based on the analysis of specific volatile substances released during beef spoilage, the beef status can be predicted. During beef spoilage, ammonia, carbon dioxide, alcohols, esters, aldehydes, ketones, and other substances are released and can be detected by long-path FITR ( Fourier transform infrared spectroscopy). The concentrations of these substances vary with storage time. We could distinguish beef at different stages of spoilage using FTIR spectrometry combined with chemometric methods. This study indicates that infrared spectroscopy can be used to monitor the spoilage status of beef.
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