Light backscatter fiber optic sensor: A new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate

Gema Nieto*, Youling L. Xiong, Fred Payne, Manuel Castillo

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

1 Citation (Scopus)

Abstract

The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices. A specially designed fiber optic measurement system was used in combination with a miniature fiber optic spectrometer to determine the intensity of light backscatter within the wavelength range 300-1100. nm (UV/VIS/NIR) at different radial distances (2, 2.5 and 3. mm) with respect to the light source in pork meat emulsions with two fat levels (15%, 30%) and two levels (0, 2.5%) of the natural antioxidant hydrolyzed potato protein (HPP). Textural parameters (hardness, deformability, cohesiveness and breaking force), cooking loss, TBARS (1, 2, 3, and 7. days of storage at 4. °C) and CIELAB color coordinates of cooked emulsions were measured. The light backscatter was directly correlated with cooking losses, color, breaking force and TBARS. The optical configuration proposed would compensate for the emulsion heterogeneity, maximizing the existing correlation between the optical signal and the emulsion quality metrics.

Original languageAmerican English
Pages (from-to)262-268
Number of pages7
JournalMeat Science
Volume100
DOIs
Publication statusPublished - 1 Feb 2015

Keywords

  • Emulsion stability
  • Fiber optic
  • Frankfurters
  • Light backscatter
  • Sensor

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