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Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy
Authors:Filip Tintchev,Uwe Kuhlmann,Hainer Wackerbarth,Stefan Tö  pfl,Volker Heinz,Dietrich Knorr,Peter Hildebrandt
Affiliation:1. German Institute of Food Technology, Prof.-von-Klitzing-Straße, 7, D-49610 Quakenbrück, Germany;2. Berlin Institute of Technology, Max Volmer Laboratory of Biophysical Chemistry, Institute of Chemistry, Straße des 17, Juni D-10623, Germany;3. Berlin Institute of Technology, Department of Food Biotechnology and Food Process Engineering, Königin-Luise-Straße 22, D-14195 Berlin, Germany
Abstract:Non-thermal food preservation technology is based on the application of high pressures up to 600 MPa. Here we report a resonance Raman (RR) spectroscopic analysis of smoked salmon meat after high pressure processing. High quality spectra, which can be obtained even from packed salmon without spectral interference of the packing foil, allow determining pressure-dependent irreversible changes of the main RR-active components of salmon meat, astaxanthin and myoglobin/haemoglobin. High pressure-treatment causes a decrease of the relative RR intensities of astaxanthin as probed with 514 nm excitation which is in line with a slight attenuation of the originally intense red colour of the salmon meat. 413-nm excited RR spectra indicate a heterogeneous broadening of astaxanthin bands accompanied by the formation of deoxy-myoglobin or deoxy-haemoglobin. The results suggest that pressure-treatment facilitates the oxidative degradation of astaxanthin coupled to the reduction of metmyoglobin (methaemoglobin).
Keywords:Resonance Raman   High pressure   Astaxanthin   Salmon
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