Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

Herrero, Ana M.; Carmona, Pedro; Ordóñez, J.A.; Hoz, Lorenzo de la; Cambero, M.I.

doi:10.1016/j.foodres.2008.10.010

Cited by 22 publications

(8 citation statements)

References 26 publications

(44 reference statements)

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“…Increasing MTGase levels significantly increased (P < 0.05) the hardness, springiness, adhesiveness and chewiness of frankfurters. The value of hardness was improved from 54.23 to 59.09 N. It was in agreement with Herrero et al (2008), who reported that the hardness, springiness, adhesiveness and gumminess of pork meat gel were significantly improved (P < 0.05) when MTGase is added. The proteins were aggregated, and protein interactions were enhanced after adding MTGase, then forming a well gel network (Gaspar & Góes-Favoni, 2015).…”

Section: Tpasupporting

confidence: 91%

“…After the enzyme concentration reaches a certain point in meat proteins, it lowered the protein-water interaction, enhanced the inter-and intra-chain peptide cross-links and decreased the number of hydrogen bonding (Damodaran, 2010). Herrero et al (2008) reported that it was a significant (P < 0.05) increase in the β-sheet and β-turn accompanied by a concomitant decrease in α-helices when MTGase is added. Some researchers have reported positive correlations between the content of β-sheet and hardness, and β-sheet structure is the base of formed gel Shao et al, 2011).…”

Section: Changes Of Secondary Structuresmentioning

confidence: 99%

“…Due to weak background scattering from water, it is directly applicable to aqueous systems (Li-Chan, 1996;Liu, Zhao, Xie, & Xiong, 2011). This method has been used to study the structural changes of meat systems (Herrero, Cambero, Ordóñez, Hoz, & Carmona, 2008;Schmidt, Scheier, & Hopkins, 2013;Wang et al, 2013). However, as far as our knowledge, little papers reported that Raman spectroscopy was used to examine the structural changes of meat protein with various amounts of MTGase.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm −1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100-3500 cm −1 shifted from 3226 to 3228, 3229 and 3229 cm −1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.Efecto de los niveles de transglutaminasa en las salchichas Frankfurt: Un estudio fisicoquímico y espectroscopia Raman RESUMEN La transglutaminasa microbial (MTGase) es un tipo de preparado encimático utilizado en el procesamiento de productos cárnicos emulsionados para mejorar su calidad. En este estudio se ha investigado el efecto del contenido de MTGase en la capacidad de retención de agua, la textura y la estructura proteínica mediante la utilización de espectroscopia Raman. Los resultados mostraron que la estabilidad de emulsión y el rendimiento de cocinado mejoraron significativamente (P < 0,05) con el aumento del contenido de MTGase. Sin embargo, cuando los contenidos fueron 0,67% y 1%, la estabilidad de emulsión y el rendimiento de cocinado no obtuvieron diferencias significativas (P > 0,05). La dureza, la ligereza, la cohesión y la masticabilidad también fueron mejorados significativamente (P < 0,05) con el aumentó en el contenido de MTGase. Los resultados de la espectroscopia Raman indicaron que la ola pico de amida I cambió de 1658 cm −1 a 1660 cm, 1661 cm −y y 1661 cm −1 cuando fueron añadidas diferentes cantidades de Migase. Los contenidos de lámina β y giro β aumentaron significativamente (P < 0,05) cuando el contenido de hélice α disminuyó, además el movimiento aleatorio no fue significativamente diferente (P > 0,05); la ola pico de 3100-3500 cm , lo cual indicó que los movimientos de elasticidad de OH eran más fuertes. En general, la adición apropiada de MTGase a las salchichas Frankfurt podría cambiar la conformación proteínica, mejorar la textura y la capacidad de retención de agua. ARTICLE HISTORY

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Section: Tpasupporting

confidence: 91%

Section: Changes Of Secondary Structuresmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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“…This could be related with a decrease of carotenoid pigments by the radiation, which results in a bleaching of irradiated samples. Similar finding have been reported for different irradiated foods (Herrero, Ordóñez, Carmona, de la Hoz, & Cambero, 2009;Konteles et al, 2009). There is evidence (Bosset & Flückiger, 1989) that yogurts exposed to light were redder and less yellow than yogurts stored in darkness and this was correlated with the degradation of riboflavin and b-carotene.…”

Section: Sensory Analysissupporting

confidence: 83%

Use of the E-beam radiation to diminish the late blowing of cheese

Diego

Ordóñez

Cabeza

et al. 2011

International Dairy Journal

Self Cite

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“…Furthermore, Raman spectroscopy could be an alternative to gas chromatographic fatty acids analysis, since it successfully predicted total unsaturation and individual compounds several meat products [133]. Salmon Raman spectra [134] indicated differences in the fat fraction (as well as in protein fraction) in coldsmoked products. Regarding vegetable oils studies, Muik et al [135] detected formation of aldehydes and conjugated double bond systems, as well as isomerization of cis to trans double bonds.…”

Section: Raman Spectroscopymentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

258

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

Cited by 22 publications

References 26 publications

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Use of the E-beam radiation to diminish the late blowing of cheese

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

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