title: Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate.
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 3mm) 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.
authors.forename: Gema
authors.initials: G
authors.lastname: Nieto
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
authors.forename: Fred
authors.initials: F
authors.lastname: Payne
authors.forename: Manuel
authors.initials: M
authors.lastname: Castillo
mesh_terms: D000818:Animals; D000975:Antioxidants; D003116:Color; D003296:Cooking; D004041:Dietary Fats; D004655:Emulsions / Q000032:analysis* / Q000592:standards; D005336:Fiber Optic Technology; D005511:Food Handling; D005519:Food Preservation; D006244:Hardness; D006801:Humans; D008027:Light; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D011492:Protein Hydrolysates; D011198:Solanum tuberosum; D013057:Spectrum Analysis / Q000379:methods; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances; D014783:Viscosity
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D004655:Emulsions; D011492:Protein Hydrolysates; D017392:Thiobarbituric Acid Reactive Substances