EEM fluorescence spectroscopy as a fast method to assess the brine composition of salted herring

Svensson, Vibeke T.; Andersen, Charlotte Uggerhøj

doi:10.1016/j.lwt.2014.01.030

Cited by 10 publications

(4 citation statements)

References 20 publications

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“…The difference could be assigned to physicochemical changes of fat globules. Indeed, Svensson and Andersen reported recently that the physicochemical conditions of the surroundings (such as polarity, viscosity and availability of charged groups) could affect the tryptophan residue and its fluorescence properties. These results suggested that using SFS spectra coupled with ICA for predicting the melting temperature of cheese matrix (i.e.…”

Section: Resultsmentioning

confidence: 99%

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

et al. 2017

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This study demonstrated that SFS can monitor and characterize modification of Cantal-type cheeses at a molecular level, based on the analysis of the fluorescence spectra by ICA. The nature of correlation between signal proportions and the rheological parameters depicted that rheological attributes of cheeses observed at the macroscopic level can be derived from fluorescence spectra. © 2017 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

et al. 2017

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“…This is particularly true for fluorescence spectroscopy, as fluorescence spectroscopic studies dealing with traditional processing processes are exceedingly rare. One of the scarce studies related to this research area was conducted by Svensson and Andersen who used EEM in the 260-650 nm to assess the brine composition of salted herring (Clupea harengus) during the ripening process [105]. The decomposition of the fluorescence landscapes using parallel factor analysis (PARAFAC) revealed the presence of four fluorophores in the brine (two states of tryptophan, vitamin B6, and riboflavin).…”

Section: Aim Of the Study Analytical Technique Chemometric Tool Referencementioning

confidence: 99%

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

et al. 2020

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In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.

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“…As shown in Figure 3(a), three characteristic peaks, A (Ex/Em: 276 nm/335 nm), B (Ex/Em: 233 nm/340 nm), and C (Ex/Em: 375 nm/525 nm) were present in the fluorescence EEM spectrum of untreated whey UF permeate. It was known that peaks A and B were associated with proteins containing tryptophan and tyrosine (Svensson & Andersen, 2014). Peak C was associated with humic acid substances.…”

Section: Resultsmentioning

confidence: 99%

The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance

Wang

Ji‐yang

Qian

et al. 2021

Food Science & Nutrition

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In this study, enzymatic cross‐linked whey protein coupling ultrafiltration was used to reduce membrane fouling and increase whey protein recovery rate. The filtration efficiency and protein interaction with the membrane surface were investigated. The results showed that the protein recovery rate and relative flux of transglutaminase catalysis protein followed by tyrosinase each increased by approximately 30% during ultrafiltration. The total membrane resistance was reduced by approximately 20%. The shape of the transglutaminase and tyrosinase cross‐linked protein had somewhat spherical and cylindrical structure similar to an elongated shape based on fluorescence microscopy imaging, which indicated membrane resistance reduction. Fluorescence excitation–emission matrix spectroscopy (EEM) showed that the permeation peak intensities of transglutaminase followed by tyrosinase catalysis protein decreased sharply in the tryptophan and aromatic‐like protein fields, indicating that most protein was rejected after ultrafiltration. The repulsive interaction energy was increased between the cross‐linked proteins and membrane based on extended Derjaguin–Landau–Verwey–Overbeek (XDLVO) analysis.

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EEM fluorescence spectroscopy as a fast method to assess the brine composition of salted herring

Cited by 10 publications

References 20 publications

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance

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