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KMID : 0380619920240050404
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.404 ~ p.407
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Studies on the Near Infrared Diffuse Reflection Spectroscopy for Meat Components
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Grossklaus, Diter
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Abstract
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This study was conducted to determine the effect of the physical and chemical factors on the absor bance when the chemical component of food was rapidly and effectively analyzed with near infrared reflection spectrophotometer. The absorbance was measured within the wavelength range of 1100 and 2500m and at the various sample temperatures. The absorbance was greatly increased with the rising sample temperature. When the grinding time of samples prolonged, the absorbance was decreased. The absorption peaks occurring in fhe near infrared spectra of meat, meat protein, pork fat and water were attributed to the overtone and combination vibration of C-H$gt; N-H, 0-H or C=0 bond within the macromolecules of each sample. The absorbance was lower for meat protein than other meat components. Pork fat was characterized by the ·CH₂· absorption peak at the wavelength of 1700 and 2300 nm and water by the relatively high absorption peak at the wavelength of 1450 and 1930 nm. As a result, the absorbance of near infrared reflection spectrum of meat was affected mainly by fat and water in meat.
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