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Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy
Zitatschlüssel ISI:000259893800031
Autor Tintchev, Filip and Kuhlmann, Uwe and Wackerbarth, Hainer and Toepfl, Stefan and Heinz, Volker and Knorr, Dietrich and Hildebrandt, Peter
Seiten 482-486
Jahr 2009
ISSN 0308-8146
DOI 10.1016/j.foodchem.2008.05.088
Adresse THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
Journal Food Chem.
Jahrgang 112
Nummer 2
Monat JAN 15
Verlag ELSEVIER SCI LTD
Zusammenfassung Non-thermal food preservation technology is based on the application of high pressures up to 600 MPa. Here we report a resonance Raman (RR) spectroscopic analysis of smoked salmon meat after high pressure processing. High quality spectra, which can be obtained even from packed salmon without spectral interference of the packing foil, allow determining pressure-dependent irreversible changes of the main RR-active components of salmon meat, astaxanthin and myoglobin/haemoglobin. High pressure-treatment causes a decrease of the relative RR intensities of astaxanthin as probed with 514 nm excitation which is in line with a slight attenuation of the originally intense red colour of the salmon meat. 413 nm excited RR spectra indicate a heterogeneous broadening of astaxanthin bands accompanied by the formation of deoxy-myoglobin or deoxy-haemoglobin. The results suggest that pressure-treatment facilitates the oxidative degradation of astaxanthin coupled to the reduction of metmyoglobin (methaemoglobin). (C) 2008 Elsevier Ltd. All rights reserved.
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