Abstract
The native fluorescence (FL) spectra of muscle foods (meat) stored at 4 °C
(refrigerated) and 25 °C (at room temperature) were measured with the selected
excitation wavelength of 340 nm as a function of storage time to detect the meat
spoilage status. The contributions of the principal biochemical components to the FL
spectra were extracted using Multivariate Curve Resolution with Alternating
Least-Squares (MCR-ALS). The change of the reduced nicotinamide adenine dinucleotide
(NADH) content was found from the measured FL spectra and the MCR-ALS analysis,
which reflects the microbial spoilage of muscle foods involved in the metabolic
processes. This study presents the possibility that the change of relative content
of NADH determined by native FL spectroscopy may be used as a “fingerprint” or
criterion for monitoring the spoilage status of muscle foods.
PDF Article
More Like This
Characterization of NADH fluorescence properties under one-photon excitation with respect to temperature, pH, and binding to lactate dehydrogenase
Taylor M. Cannon, Joao L. Lagarto, Benjamin T. Dyer, Edwin Garcia, Douglas J. Kelly, Nicholas S. Peters, Alexander R. Lyon, Paul M. W. French, and Chris Dunsby
OSA Continuum 4(5) 1610-1625 (2021)
Cited By
You do not have subscription access to this journal. Cited by links are available to subscribers only. You may subscribe either as an Optica member, or as an authorized user of your institution.
Contact your librarian or system administrator
or
Login to access Optica Member Subscription