Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region
Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region
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DOI：
10.1016/j.meatsci.2006.07.002
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发表时间：
2007-01-01
期刊：
影响因子：
7.1
通讯作者：
Yao, G.
中科院分区：
文献类型：
--
作者：
Xia, J. J.;Berg, E. P.;Yao, G.
我们开发了一种光纤探头，用于测量 VIS-NIR 带宽 450950 nm 的牛肉样品的空间分辨漫反射率。通过将测量结果与漫射方程拟合获得光学散射和吸收系数。牛肉吸收系数与样品化学成分如肌红蛋白及其衍生物的浓度有关；而散射系数取决于肉的结构特性，例如肌节长度和胶原蛋白浓度。结构特性也是决定牛肉嫩度的关键因素，因此我们假设光学散射和煮熟的华纳-布拉茨勒剪切力 (WBS) 之间存在相关性。相关性研究中使用了从不同动物获得的 32 份未冷冻牛肉样品。我们发现较高的散射系数与较高的熟 WBS 相关。线性回归分析表明，样本散射系数与相应的 WBS 显着相关 (p < 0.0001)，确定系数 (R-2) 为 0.59。 (c) 2006 Elsevier Ltd. 保留所有权利。
We developed a fiber optical probe to measure spatially resolved diffuse reflectance from beef samples in VIS-NIR bandwidth of 450950 nm. The optical scattering and absorption coefficients were obtained by fitting the measurements with diffuse equation. Beef absorption coefficients are related to the sample chemical compositions such as the concentration of myoglobin and its derivatives; while scattering coefficients depend on meat structural properties such as sarcomere length and collagen concentration. Structural properties are also key factors in determining beef tenderness, therefore we hypothesize that a correlation exists between optical scattering and cooked Warner-Bratzler shear (WBS) force. Thirty-two, unfrozen beef muscle samples obtained from different animals were used in the correlation study. We found a higher scattering coefficient was associated with a higher cooked WBS. A linear regression analysis showed that sample scattering coefficients were significantly (p < 0.0001) correlated to the corresponding WBS with a coefficient of determination (R-2) of 0.59. (c) 2006 Elsevier Ltd. All rights reserved.