Optical-spectroscopic analysis of colorimetric changes in meat during its storage
https://doi.org/10.21323/2414-438X-2023-8-2-152-161
Abstract
The colorimetric and spectral characteristics of meat and their changes during the period of storage were researched. It was shown that spectral methods of analysis can potentially be used to assess the properties of meat during its storage in order to define the degree of autolytic changes which occur in the meat along with its histological-structural and proteomic changes. The work studies the quality characteristics of meat on the base of an array of its parameters and a correlation between them. Considerable attention is paid to the determination of colorimetric and spectral characteristics of autolytic and other changes in meat during its storage. The possibility of using the method of optical spectrometry for assessing the quality of meat is considered. The data obtained by processing the absorption spectra of aqueous extracts from muscle tissue confirm the promising prospects of using this method in a comprehensive study of the raw meat materials properties. The work proves possibility of classifying raw meat according to the degree of its autolysis for further assessment of its colorimetric characteristics, the value of extinction coefficients and the relative area of peaks at the wavelength λ415, λ525, λ542, λ555, and λ582.
About the Authors
A. U. Shkabrou
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Aleh U. Shkabrou, Candidate of Technical Sciences, Docent, Dean of the Chemico-Technological Faculty
3, Shmidt Avenue, Mogilev, 212027
Tel.:+375–292–44–18–89
I. M. Chernukha
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of RAS, Principal Researcher
26, Talalikhina str., Moscow, 109316
Tel. +7–495–676–95–11 (109)
V. D. Raznichenka
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Victar D. Raznichenka, Postgraduate Student
3, Shmidt Avenue, Mogilev, 212027
Tel.: +375–259–06–11–53
L. U. Lazovikava
Belarusian State University of Food and Chemical Technologies
Russian Federation
Russian Federation
Lyubou U. Lazovikava, Candidate of Technical Sciences, Docent, Docent, Department of Technology of Public Catering and Meat Products
3, Shmidt Avenue, Mogilev, 212027
Tel.:+375–295–45–74–27
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For citations:
Shkabrou A.U., Chernukha I.M., Raznichenka V.D., Lazovikava L.U. Optical-spectroscopic analysis of colorimetric changes in meat during its storage. Theory and practice of meat processing. 2023;8(2):152-161. https://doi.org/10.21323/2414-438X-2023-8-2-152-161
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