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Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy
Author(s) -
Wold J. P.,
Lundby F.,
Egelandsdal B.
Publication year - 1999
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.1365-2621.1999.tb15045.x
Subject(s) - autofluorescence , connective tissue , hydroxyproline , spectroscopy , chemistry , ground substance , wavelength , analytical chemistry (journal) , materials science , nuclear magnetic resonance , pathology , optics , chromatography , biochemistry , medicine , physics , fluorescence , optoelectronics , quantum mechanics
Autofluorescence spectra (excitation wavelengths 300, 332, 365, 380 and 400 nm) were obtained by an optical system to determine collagenous connective tissue (hydroxyproline) and fat content in ground beef. Chemically determined contents ranged from 0.72–7.12% connective tissue and 1.5–17.7% fat. Partial least squares regression (66 samples) resulted in the lowest root mean square error of 0.37% connective tissue (R=0.97) and 1.89% fat (R=0.84) for excitation wavelengths 380 and 332 nm, respectively. The wavelength 332 nm may be feasible for simultaneous determination of fat and connective tissue. Autofluorescence spectroscopy might be well suited for rapid on‐line determination of collagen in ground beef.