Determination of chicken meat contamination by porphyrin fluorescence

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dc.contributor.author Courrol, Lilia Coronato [UNIFESP]
dc.contributor.author Samad, Ricardo Elgul
dc.date.accessioned 2018-07-26T12:18:27Z
dc.date.available 2018-07-26T12:18:27Z
dc.date.issued 2018
dc.identifier http://dx.doi.org/10.1016/j.jlumin.2018.03.006
dc.identifier.citation Journal Of Luminescence. Amsterdam, v. 199, p. 67-70, 2018.
dc.identifier.issn 0022-2313
dc.identifier.uri http://repositorio.unifesp.br/handle/11600/45970
dc.description.abstract Meat quality is normally defined by a combination of factors such as visual appearance, smell, firmness, succulence, tenderness, and flavor. Contamination of poultry meat with pathogens remains an important public health issue since it can cause illnesses due to negligence in handling, cooking or post-cooking storage. Conventionally, meat quality tests are based on visual evaluation or chemical analysis, which have the disadvantages of being subjective and time-consuming. To improve the biological contamination detection accuracy and productivity, the evaluation of porphyrin contents in meat by fluorescence spectroscopy is proposed, considering that most microorganisms and animal cells excrete porphyrins. For this purpose, chicken meat was cut into small pieces and separated in three groups: a control group where the meat was conserved under refrigeration, and two experimental groups in which the pieces were kept for 24 and 30 h at room temperature. Porphyrin was extracted from the meat samples and the fluorescence was measured in the range 550-750 nm, under excitation around 400 nm. The fluorescence lifetime was also studied. To ensure porphyrin synthesis, a concentration of 9.3 mM of delta-Aminolevulinic acid (ALA) was added to each sample, 2 h before porphyrin extraction. The results show that, in meat kept at room temperature and incubated with ALA, the porphyrin fluorescence increased, and a short-lived component was enhanced due to the action of microorganisms, indicating a potential new method to test meat quality. en
dc.description.sponsorship CNPq Brazilian funding agency
dc.description.sponsorship FAPESP Brazilian funding agency
dc.format.extent 67-70
dc.language.iso eng
dc.publisher Elsevier Science Bv
dc.rights Acesso aberto
dc.subject Meat en
dc.subject Contamination en
dc.subject Porphyrin en
dc.subject Fluorescence en
dc.title Determination of chicken meat contamination by porphyrin fluorescence en
dc.type Artigo
dc.description.affiliation Univ Fed Sao Paulo, Dept Fis, Lab Lasers & Opt Biomed Aplicada, Diadema, SP, Brazil
dc.description.affiliation CNEN SP, IPEN, Ctr Lasers & Aplicacoes, Sao Paulo, SP, Brazil
dc.description.affiliationUnifesp Univ Fed Sao Paulo, Dept Fis, Lab Lasers & Opt Biomed Aplicada, Diadema, SP, Brazil
dc.description.sponsorshipID CnPq: 2014/06960-9
dc.description.sponsorshipID FAPESP: 2014/06960-9
dc.identifier.doi 10.1016/j.jlumin.2018.03.006
dc.description.source Web of Science
dc.identifier.wos WOS:000430713100011



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