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Fluorimetry via a quartz‐glass rod for predicting the skin content and processing characteristics of poultry meat slurry
Author(s) -
SWATLAND H. J.,
BARBUT S.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01979.x
Subject(s) - slurry , quartz , chemistry , fluorescence , food science , fluorescence spectroscopy , chromatography , analytical chemistry (journal) , materials science , composite material , physics , quantum mechanics
Summary Collagen fluorescence in comminuted mixtures of chicken skin and muscle was measured through a quartz‐glass rod. High proportions of skin decreased the gel strength of the cooked product (r=—0.99, P < 0.005), caused higher cooking losses (r = 0.99, P < 0.005) and decreased the fluid‐holding capacity measured by centri‐fugation (r=—0.92, P < 0.005). Fluorescence intensity was strongly correlated with skin content (r<0.99 from 460 to 510 nm) and, thus, was strongly correlated with gel strength, cooking losses and fluid‐holding capacity.