 |
Centre for Biospectroscopy and Datamodelling Sitemap |
|  | FT-IR and Raman microscopy of meat and fish tissueInvestigation of structural and biochemical changes in meat and fish tissue by FT-IR and Raman microspectroscopy FT-IR and Raman microspectroscopy, i.e. the combination of Fourier transform infrared/Raman spectroscopy and microscopy, has great potential for precise quantitative spectroscopic analysis of tissues on microscopic scale. Both micro-spectroscopic methods can be used to study protein structural changes and biochemical changes in tissues during processes relevant for food and fish processing industry (heating, salting and ageing). Micro-structural changes, changes in the protein structure of myofibrillar proteins and changes in water mobility are strongly related. By combining low-field 1H NMR studies with FT-IR and Raman microspectroscopy studies the interplay between water mobility changes and protein secondary changes can be studied. Conventional histological techniques do not allow the direct detection protein structural changes. In addition, the chemical methods commonly used to identify altered protein structures give no information about their spatial distribution necessary to explain salt uptake/water holding properties. Micro-spectroscopic measurements can be either obtained of single fibre cells as illustrated in the figures bellow or in imaging mode. Advanced chemometric methods are required to relate the high dimensional FT-IR, Raman and 1H NMR data. People Achim Kohler Ragni Ofstad Ulrike Böcker Partners Ganesh. D. Sockalingum University of Reims Champagne Ardenne France Hanne. C. Bertram Department of Food Science Danish Institute of Agricultural Sciences Denmark Financial support Matforsks strategical research programme: Effective assessment of food quality by rapid spectroscopic and sensor techniques Project period: 2005-2008 Project leader: Jens Petter Wold Financed by: Norwegian Agricultural Authority Matforsks strategical research programme: Biostatistics and bioinformatics Project period: 2005-2008 Project leader: Achim Kohler Financed by: Norwegian Agricultural Authority Matforsks strategical research programme: From proteome to protein functionality Project period: 2005-2008 Project leader: Kristin Hollung Financed by: Norwegian Agricultural Authority Production improvements of salted/cured meat and fish: Development of rapid and non-destructive salt analyses related to production and quality Project period: 2003-2007 Project leader: Oddvin Sørheim Financed by: The Research Council of Norway Publications Kirschner C, Ofstad R, Skarpeid H J, Høst V, Kohler A (2004) Monitoring of denaturation processes in aged beef loin by FT-IR microspectroscopy. Journal of Agricultural and Food Chemistry 52 (12) 3920-3929. Kohler A, Kirschner C, Oust A, Martens H (2005) EMSC as a tool for separation and characterisation of physical and chemical information in FT-IR microscopy images of cryo-sections of beef loin. Applied Spectroscopy 59 (6) 707-716. Bertram C, Kohler A, Böcker U, Ofstad R, Andersen HJ (2006) Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A Combined FT-IR spectroscopic and low-field NMR relaxometry study, Journal of Agricultural and Food Chemistry, J. Agric. Food Chem, 54 (5) 1740-1746. Böcker U, Ofstad R, Bertram H C, Andersen H J, Kohler A (2006) Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy, 54 (18) 6733-6740. (mangler journal?) Wu Z, Bertram HC, Kohler A, Böcker U, Ofstad R, Andersen HJ (2006) Changes in protein secondary structure and water distribution in pork affected by aging prior to salting elucidated by FT-IR spectroscopy and 1H NMR relaxation. Journal of Agricultural and Food Chemistry. In press. Links Effective assessment of food quality by rapid spectroscopic and sensor techniques Biostatistics and bioinformatics From proteome to protein functionality |  | |
 | | |
|
|||
 |
