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An Analysis of Reflectance Spectrophotometry as Applied to Meat and Model Systems
Author(s) -
SNYDER H. E.,
ARMSTRONG DAVID J.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01304.x
Subject(s) - myoglobin , reflectivity , chemistry , spectrophotometry , suspension (topology) , analytical chemistry (journal) , wavelength , chromatography , mathematics , optics , biochemistry , physics , homotopy , pure mathematics
SUMMARY— A comparison of different ways of treating reflectance data showed that K/S ratios were best suited for quantitative analysis of myoglobin derivatives in intact meat samples. Evidence was found for a change in the average path length of light reflected from a water suspension of a myoglobin‐dried milk mixture. The average path length decreased in the region of an absorbancy peak. The ratios of K/S values derived from reflectance data on myoglobin derivatives can be quite different from the ratios of absorbancy coefficients of the same derivatives at the same wavelengths but obtained by transmission spectrophotometry. Results with a myoglobin‐dried milk suspension showed that the nature of the blank used for reflectance had an important influence on the K/S ratio.