Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations among the chemical, colour, and fluorescence data. CCSWA discriminated muscles depending on chemical composition, animal type, and drying technique applied based on the chemical properties, colour characteristics, and fluorescence spectra. The freeze drying was approved as a preferable dehydration technique comparing with convective drying as the one causing less discoloration to meat. Partial Least Squares Regression (PLSR) models developed using fluorescence spectra allowed accurate quantitative predicting of water activity (aW), moisture, fat, and protein contents, and colour characteristics (L, a, and b values).
Keyword: chemical properties; colour characteristics; drying; fluorescence; meat powder; multivariate analysis
Publication Name (dc.title) | Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens) |
Author/s (dc.contributor.yazarlar) | Zh.E. Ozbekova, A.A. Abdyldaev, A.A. Kulmyrzaev |
Publication type (dc.type) | Makale |
Language (dc.language) | İngilizce |
Publication year (dc.date.issued) | 2023 |
National/International (dc.identifier.ulusaluluslararasi) | Uluslararası |
Source (dc.relation.journal) | Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy |
Volume/Issue (dc.identifier.volume) | 306 |
Page (dc.identifier.startpage) | Article Number: 123610 |
ISSN/ISBN (dc.identifier.issn) | ISSN: 1386-1425 |
Publisher (dc.publisher) | Elsevier |
Databases (dc.contributor.veritaban) | Web of Science Core Collection |
Databases (dc.contributor.veritaban) | Sciencedirect |
Databases (dc.contributor.veritaban) | Scopus |
Index Type (dc.identifier.index) | SCI Expanded |
Index Type (dc.identifier.index) | Scopus |
Abstract (dc.description.abstract) | Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations among the chemical, colour, and fluorescence data. CCSWA discriminated muscles depending on chemical composition, animal type, and drying technique applied based on the chemical properties, colour characteristics, and fluorescence spectra. The freeze drying was approved as a preferable dehydration technique comparing with convective drying as the one causing less discoloration to meat. Partial Least Squares Regression (PLSR) models developed using fluorescence spectra allowed accurate quantitative predicting of water activity (aW), moisture, fat, and protein contents, and colour characteristics (L, a, and b values). |
Abstract (dc.description.abstract) | Keyword: chemical properties; colour characteristics; drying; fluorescence; meat powder; multivariate analysis |
URL (dc.rights) | https://www.sciencedirect.com/science/article/abs/pii/S1386142523012957 |
DOI (dc.identifier.doi) | 10.1016/j.saa.2023.123610 |
Faculty / Institute (dc.identifier.fakulte) | Mühendislik Fakültesi |
Department (dc.identifier.bolum) | Gıda Mühendisliği |
Author(s) in the Institution (dc.contributor.author) | Cıldızay ÖZBEKOVA |
Author(s) in the Institution (dc.contributor.author) | Asılbek KULMIRZAYEV |
Kayıt No (dc.identifier.kayitno) | BL673F831F |
Record Add Date (dc.date.available) | 2023-11-23 |
Notes (Publication year) (dc.identifier.notyayinyili) | Wos Early Access: NOV 2023; Published: FEB 2024 |
Wos No (dc.identifier.wos) | WOS:001108348300001 |
Subject Headings (dc.subject) | chemical properties |
Subject Headings (dc.subject) | colour characteristics |
Subject Headings (dc.subject) | drying |
Subject Headings (dc.subject) | fluorescence |
Subject Headings (dc.subject) | meat powder |
Subject Headings (dc.subject) | multivariate analysis |