TY - JOUR

T1 - Oxidative changes in pork scratchings, peanuts, oatmeal and muesli viewed by fluorescence, near-infrared and infrared spectroscopy

AU - Jensen, Pernille N.

AU - Christensen, Jakob

AU - Engelsen, Søren B.

N1 - Funding Information: Acknowledgements The Directorate for Food, Fisheries and Agri Business supported this work. The authors are grateful to participants from Coop Danmark, AGA A/S, Cerealia Foods A/S, KiMs A/S, Nutana A/S, Ehrno Plast A/S and PBI-Dansensor A/S (Denmark) who provided technical assistance and to AGELESS for providing the oxygen absorbers. This study was also partly sponsored by an EU innovation programme with the acronym OPUS (IN30905I). The aim of this project was to adapt and apply advanced fluorescence measurement techniques for on-line analysis to traditional food industries. Gilda Kischinovsky is acknowledged for help with the manuscript.

PY - 2004/8

Y1 - 2004/8

N2 - The possibility of using rapid spectroscopic methods to detect lipid oxidation of four standard food products-peanuts, pork scratchings, oatmeal and muesli-were investigated in a large screening experiment. Fluorescence, near-infrared [including visual (Vis/NIR)] and infrared (IR) spectra have been recorded during and beyond the normal shelf lives of the products and related by means of multivariate data analysis to reference oxidation measures of free radicals and hexanal, as well as to sensory evaluation. For pork scratchings, the three spectroscopic techniques were able to monitor the progressing level of oxidation: IR with good correlation to hexanal (r 2=0.86), Vis/NIR with good correlations to free radicals (r 2=0.82) and fluorescence with good correlations to both free radicals (r 2=0.76) and hexanal (r 2=0.83). In the case of IR, the best result was obtained using the region including the out-of-plane C-H of trans-fatty acids. For the other three products, the results were generally inferior except for good correlations between fluorescence spectra and free radicals in peanuts (r 2=0.73) and between Vis/NIR spectra and hexanal for muesli products (r 2=0.8).

AB - The possibility of using rapid spectroscopic methods to detect lipid oxidation of four standard food products-peanuts, pork scratchings, oatmeal and muesli-were investigated in a large screening experiment. Fluorescence, near-infrared [including visual (Vis/NIR)] and infrared (IR) spectra have been recorded during and beyond the normal shelf lives of the products and related by means of multivariate data analysis to reference oxidation measures of free radicals and hexanal, as well as to sensory evaluation. For pork scratchings, the three spectroscopic techniques were able to monitor the progressing level of oxidation: IR with good correlation to hexanal (r 2=0.86), Vis/NIR with good correlations to free radicals (r 2=0.82) and fluorescence with good correlations to both free radicals (r 2=0.76) and hexanal (r 2=0.83). In the case of IR, the best result was obtained using the region including the out-of-plane C-H of trans-fatty acids. For the other three products, the results were generally inferior except for good correlations between fluorescence spectra and free radicals in peanuts (r 2=0.73) and between Vis/NIR spectra and hexanal for muesli products (r 2=0.8).

KW - Fluorescence

KW - Infrared-spectroscopy

KW - Lipid oxidation

KW - Muesli

KW - Oatmeal

KW - Peanuts

KW - Pork scratchings

KW - Visual/near-infrared

UR - http://www.scopus.com/inward/record.url?scp=12244260499&partnerID=8YFLogxK

U2 - 10.1007/s00217-004-0954-x

DO - 10.1007/s00217-004-0954-x

M3 - Journal article

AN - SCOPUS:12244260499

VL - 219

SP - 294

EP - 304

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 3

ER -