FT-IR spectroscopy as a tool for the study of the quality of processed meat products

Abstract

Attenuated total reflectance Fourier transform infrared spectroscopy has been used to characterize processed meat products. Proteins were estimated through the amide I band centered at 1650 cm-1 and lipids through the carbonyl stretching band at 1735 cm-1. Estimations of protein/lipid ratios were obtained by dividing the area under the 1650 cm-1 band by the area under the 1735 cm-1 band. These protein/lipid ratios correlated well with those obtained for the same samples using conventional chemical analysis. Attenuated total reflectance Fourier transform infrared spectroscopy is therefore a quick and analytical technique with the advantage over other procedures of being non destructive and which can be used to assess the quality of processed meat products.

Keywords

• attenuated total reflectance
• fourier transform infrared spectroscopy
• lipid
• processed meat
• protein