Quality analysis of meats using FTIR spectroscopy, colour spectrophotometer, texture analyser and physical image analysis

Abd Rashid, Ainur Nalisa and Kormin, Faridah and Asman, Saliza (2021) Quality analysis of meats using FTIR spectroscopy, colour spectrophotometer, texture analyser and physical image analysis. Journal of Sustainability Science and Management, 16 (1). pp. 103-119.

[img] Text
J12008_780507738dd7357fc1b05ec33ac24305.pdf
Restricted to Registered users only

Download (764kB) | Request a copy

Abstract

Assessment methods of meat such as physicochemical analyses and microbial techniques are laborious and time-consuming. A rapid and non-destructive quality analysis method of meat is needed and important to satisfy consumer demand. This study aims to implement FT-IR spectroscopy, colour spectrophotometer, texture analyser and physical image analysis to analyse the quality of raw, boiling and roasting meat. The FT-IR analysis revealed the functional group for proteins, triglycerides, fatty acids and carbohydrates with different intensities mostly focused at 3300 cm-1, 2967 cm-1, 1639 cm-1, 1546 cm-1, 1453 cm-1. Colour parameters showed slight alterations and partial degradation of some proteins in meat was observed. L*, a* and b* for raw meats decreased, L* and b* for boiled and roasted meats increased, and a* decreased. The texture analysis shows significant different tenderness of meats and even cooking methods. Tenderness of raw meats decreased while the cooked meats increased from the first until the fifth day. The image analysis shows no significant changes in the meat textural surface. The findings show that the quality of cooked meats was better than raw meats. The assessment methods applied can evaluate the quality of meats and provide additional information on the physical changes of meat composition and structure.

Item Type: Article
Uncontrolled Keywords: Beef, chicken; FTIR; colour spectrophotometer; texture analyser; physical image analysis.
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Mr. Abdul Rahim Mat Radzuan
Date Deposited: 17 Oct 2021 07:41
Last Modified: 17 Oct 2021 07:41
URI: http://eprints.uthm.edu.my/id/eprint/1105

Actions (login required)

View Item View Item