Two-Dimensional Correlation Analysis of Visible/Near-Infrared Spectral Intensity Variations of Chicken Breasts with Various Chilled and Frozen Storages
| العنوان: | Two-Dimensional Correlation Analysis of Visible/Near-Infrared Spectral Intensity Variations of Chicken Breasts with Various Chilled and Frozen Storages |
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| المؤلفون: | C. E. Lyon, B. G. Lyon, William R. Windham, Yongliang Liu, Franklin E. Barton |
| المصدر: | Journal of Agricultural and Food Chemistry. 52:505-510 |
| بيانات النشر: | American Chemical Society (ACS), 2004. |
| سنة النشر: | 2004 |
| مصطلحات موضوعية: | Meat, Spectroscopy, Near-Infrared, Visible near infrared, Two-dimensional correlation analysis, Chemistry, Shear force, Analytical chemistry, General Chemistry, Spectral bands, Spectral line, Cold Temperature, Spectrophotometry, Food Preservation, Freezing, Correlation analysis, Animals, Frozen storage, Muscle, Skeletal, Rheology, General Agricultural and Biological Sciences, Chickens, Radiant intensity |
| الوصف: | Generalized two-dimensional (2D) correlation analysis of visible/near-infrared (NIR) spectra was performed to characterize the spectral intensity variations of chicken muscles induced by either storage time/temperature regime or shear force values. The results showed that intensities of two visible bands at 445 and 560 nm increase with the storage temperature under identical treatment, possibly indicating a color change due to frozen storage. The 2D NIR correlation spectra indicated that all NIR bands reduce their spectral intensities, probably due to the water loss and compositional alterations during the freeze-thaw process as well as the tenderization development in muscle storage. The heterospectra correlating the spectral bands in both visible and NIR regions exhibited a strong correlation and suggested the sequential change between color and other developments in muscles. In addition, shear value-induced NIR spectral intensity variations detected significant differences in spectral features between tender and tough muscles. |
| تدمد: | 1520-5118 0021-8561 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c44003a754eb6a65f9e1ebc1ee064b53 https://doi.org/10.1021/jf0303464 |
| رقم الأكسشن: | edsair.doi.dedup.....c44003a754eb6a65f9e1ebc1ee064b53 |
| قاعدة البيانات: | OpenAIRE |
Find this issue from the American Chemical Society | تدمد: | 15205118 00218561 |
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