TY - JOUR
T1 - EEM fluorescence spectroscopy as a fast method to assess the brine composition of salted herring
AU - Svensson, Vibeke Tølbøl
AU - Andersen, Charlotte Møller
PY - 2014/7
Y1 - 2014/7
N2 - Ripening of barrel-salted herring (Clupea harengus) is evaluated by the use of fluorescence spectroscopy and protein determinations. During ripening, protein degradation takes place in the herring and protein is extracted into the brine. The present study aims at identifying parameters which are correlated to the ripening characteristics of barrel-salted herring and which can provide a better understanding of the ripening process. Front face fluorescence landscapes were obtained by measuring directly on the brine from barrel-salted herring. These data were analyzed by parallel factor analysis (PARAFAC), which revealed four fluorophores, tryptophan (two states), vitamin B6 and riboflavin. All four parameters showed an increase in concentration during the storage period corresponding to an increase in protein content that varied from 3. g/100. g at day 60 to 5. g/100. g after 277 days of storage. It was not possible to see a difference in the development of the four fluorophores during the ripening period. The protein content was predicted from the fluorescence landscapes by partial least squares (PLS). The use of unfolded fluorescence spectra gave an RMSECV of 0.26g/100. g and a correlation between the measured protein content and the predicted values of 0.86.
AB - Ripening of barrel-salted herring (Clupea harengus) is evaluated by the use of fluorescence spectroscopy and protein determinations. During ripening, protein degradation takes place in the herring and protein is extracted into the brine. The present study aims at identifying parameters which are correlated to the ripening characteristics of barrel-salted herring and which can provide a better understanding of the ripening process. Front face fluorescence landscapes were obtained by measuring directly on the brine from barrel-salted herring. These data were analyzed by parallel factor analysis (PARAFAC), which revealed four fluorophores, tryptophan (two states), vitamin B6 and riboflavin. All four parameters showed an increase in concentration during the storage period corresponding to an increase in protein content that varied from 3. g/100. g at day 60 to 5. g/100. g after 277 days of storage. It was not possible to see a difference in the development of the four fluorophores during the ripening period. The protein content was predicted from the fluorescence landscapes by partial least squares (PLS). The use of unfolded fluorescence spectra gave an RMSECV of 0.26g/100. g and a correlation between the measured protein content and the predicted values of 0.86.
U2 - 10.1016/j.lwt.2014.01.030
DO - 10.1016/j.lwt.2014.01.030
M3 - Journal article
SN - 0023-6438
VL - 57
SP - 775
EP - 781
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
IS - 2
ER -