Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy
Jáuregui López, Irati | Zulategui Beñarán, Fernando | Beriain Apesteguía, María José | Sarriés Martínez, María Victoria | Beruete Díaz, Miguel | Insausti Barrenetxea, Kizkitza | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured to establish prediction models (calibration and validation) between them and classical quantification analysis of the compounds. Another objective was to ascertain whether a previous extraction of the marker compounds before executing their MIR analysis is preferable compared to direct MIR measurements on the raw meat samples. In this context, marker compound results (TBARS between 0.4387 and 2.1040, and carbonyls between 4.07 and 4.68) showed more consistent predictive models than the ones achieved using quantitative analysis of the spectra obtained from the raw meat. Lipid oxidation compounds predictive models obtained in this work offered an R-cv(2) of 63.18% and protein oxidation R-cv(2) obtained in this project showed a value of 54.24%. Thus, MIR technology arises as a promising tool to identify and quantify products derived from lipid and protein oxidation in fresh foal meat.
Показать больше [+] Меньше [-]This research was funded by INIA Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, grant number RTA 2012-00090-C03-01 and by the Spanish Ministerio de Ciencia, Innovacion y Universidades, Project RTI2018-094475-B-I00 (MCIU/AEI/FEDER,UE).
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Эту запись предоставил Public University of Navarra