Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages.
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.
Liu
Yongliang
Y
Richard B. Russell Research Center, Agricultural Research Service, U.S. Department of Agriculture, Athens, Georgia 30604-5677, USA.
Barton
Franklin E
FE
Lyon
Brenda G
BG
Windham
William R
WR
Lyon
Clyde E
CE
D000818:Animals; D002645:Chickens; D003080:Cold Temperature; D005519:Food Preservation; D005615:Freezing; D008460:Meat / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D012212:Rheology; D013053:Spectrophotometry; D019265:Spectroscopy, Near-Infrared