TY - JOUR
T1 - Rapid inspection method for investigating the heat processing conditions employed for chicken meat using Raman spectroscopy
AU - Miyaoka, Rimi
AU - Ando, Masahiro
AU - Harada, Rieko
AU - Osaka, Hiroyuki
AU - Samuel, Ashok Zachariah
AU - Hosokawa, Masahito
AU - Takeyama, Haruko
N1 - Funding Information:
This work was supported by a Grant-in-Aid for Challenging Exploratory Research (no. 26630436 ), partially by Grant-in-Aid for Scientific Research (S) (no. 17H06158 ).
Publisher Copyright:
© 2020 The Society for Biotechnology, Japan
PY - 2020/6
Y1 - 2020/6
N2 - In Japan, the imports of meat products have been increasing every year. Heat processing of meat is the current standard method for ensuring domestic animal health, particularly in case of meat products from areas where infectious diseases are known to have occurred in domestic animals. The Animal Quarantine Service needs to establish a method that detects the temperature at which the meat has been heat-processed (endpoint temperature) to ensure that the standard protocol is followed at the production location. Here, we developed a Raman spectroscopy and multivariate statistics (viz. multivariate curve resolution (MCR))-based simple and rapid method for accurately estimating the end point temperature. We showed that the temperature-dependent secondary structure modification of proteins can serve as an accurate indicator of the temperature of heat processing. This methodology can be easily automated for effective utilization by someone who is not an expert in spectroscopy. We envisage a wider application of this method in food analysis, although the present research investigated the application of this method in chicken meat heat processing analysis.
AB - In Japan, the imports of meat products have been increasing every year. Heat processing of meat is the current standard method for ensuring domestic animal health, particularly in case of meat products from areas where infectious diseases are known to have occurred in domestic animals. The Animal Quarantine Service needs to establish a method that detects the temperature at which the meat has been heat-processed (endpoint temperature) to ensure that the standard protocol is followed at the production location. Here, we developed a Raman spectroscopy and multivariate statistics (viz. multivariate curve resolution (MCR))-based simple and rapid method for accurately estimating the end point temperature. We showed that the temperature-dependent secondary structure modification of proteins can serve as an accurate indicator of the temperature of heat processing. This methodology can be easily automated for effective utilization by someone who is not an expert in spectroscopy. We envisage a wider application of this method in food analysis, although the present research investigated the application of this method in chicken meat heat processing analysis.
KW - Chicken meat
KW - Heat conditions
KW - Multivariate curve resolution-alternating least squares
KW - Portable Raman spectrometer
KW - Protein denaturation
KW - Raman spectroscopy
UR - http://www.scopus.com/inward/record.url?scp=85079877632&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85079877632&partnerID=8YFLogxK
U2 - 10.1016/j.jbiosc.2020.01.002
DO - 10.1016/j.jbiosc.2020.01.002
M3 - Article
C2 - 32089434
AN - SCOPUS:85079877632
VL - 129
SP - 700
EP - 705
JO - Journal of Bioscience and Bioengineering
JF - Journal of Bioscience and Bioengineering
SN - 1389-1723
IS - 6
ER -