Abstract：
:In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical and molecular structure changes were also measured by ESR and Raman spectroscopy. The results showed that PV, TBARS and AV were increased (P<0.05) after RFT. This suggested that lipid oxidation was occurred during RFT. With the increase of radical signal intensity, lower oxidation stability was presented by ESR. Raman intensity of ν(CC) stretching region (1655cm-1) was decreased during RFT. Furthermore, lower Raman intensity ratio of I1655/I1442, I1655/I1745 that determine total unsaturation was also observed. Significant correlations (p<0.01) were obtained among conventional methods, ESR and Raman spectroscopy. Our result has proved that ESR and Raman spectroscopy showed great potential in characterizing lipid oxidation process of beef during RFT.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen Q,Xie Y,Xi J,Guo Y,Qian H,Cheng Y,Chen Y,Yao Wdoi
10.1016/j.foodchem.2017.09.115subject
Has Abstractpub_date
2018-03-15 00:00:00pages
58-64eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31592-3journal_volume
243pub_type
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