Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat
Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penet...
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2021-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/eng/?page=archive&jrn=61&article=1 |
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| author | Natalia S. Moiseeva Galina P. Chekryga Oleg K. Motovilov Olga V. Golub |
| author_facet | Natalia S. Moiseeva Galina P. Chekryga Oleg K. Motovilov Olga V. Golub |
| author_sort | Natalia S. Moiseeva |
| collection | DOAJ |
| description | Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penetration depth of the brine.
Study objects and methods. The present research featured samples of brined turkey breast and thigh meat. The experiment was based on standard research methods, e.g. macro- and microscopy, statistical method, etc. It also included an original fluorescence method for determining the penetration depth of sodium chloride brine into turkey muscles.
Results and discussion. The experimental brine consisted of food salt, white sugar, water, and fluorescein disodium salt, while brine without fluorophore served as control. Regardless of sodium chloride concentration, the changes in the ripening depth of the turkey breast samples were 8 times lower after 5 min, 3 times – after 12 h, and 4 times after 24 h. Complete ripening occurred after 36 h, which was confirmed by visual and fluorophore measurements. The thigh meat samples showed a smaller area of sodium chloride penetration: 8 times lower – after 5 min, 2 times – after 12 and 24 h. Complete salting was also registered after 36 h of brining.
Conclusion. The fluorescence method proved quite effective in determining the ripening of boneless turkey parts meat. |
| first_indexed | 2024-12-17T03:24:16Z |
| format | Article |
| id | doaj.art-aa9b3e38a1f4493ab23fce84be5543c7 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-12-17T03:24:16Z |
| publishDate | 2021-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-aa9b3e38a1f4493ab23fce84be5543c72022-12-21T22:05:26ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482021-06-0151220921910.21603/2074-9414-2021-2-209-219Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey MeatNatalia S. Moiseeva0https://orcid.org/0000-0003-0638-6955Galina P. Chekryga1https://orcid.org/0000-0002-3756-1798Oleg K. Motovilov2https://orcid.org/0000-0003-2298-3549 Olga V. Golub3https://orcid.org/0000-0003-2561-9953Siberian Federal Scientific Center of Agro-Bio Technologies of the Russian Academy of Sciences, Krasnoobsk, RussiaSiberian Federal Scientific Center of Agro-Bio Technologies of the Russian Academy of Sciences, Krasnoobsk, RussiaSiberian Federal Scientific Center of Agro-Bio Technologies of the Russian Academy of Sciences, Krasnoobsk, RussiaSiberian Federal Scientific Center of Agro-Bio Technologies of the Russian Academy of Sciences, Krasnoobsk, RussiaIntroduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penetration depth of the brine. Study objects and methods. The present research featured samples of brined turkey breast and thigh meat. The experiment was based on standard research methods, e.g. macro- and microscopy, statistical method, etc. It also included an original fluorescence method for determining the penetration depth of sodium chloride brine into turkey muscles. Results and discussion. The experimental brine consisted of food salt, white sugar, water, and fluorescein disodium salt, while brine without fluorophore served as control. Regardless of sodium chloride concentration, the changes in the ripening depth of the turkey breast samples were 8 times lower after 5 min, 3 times – after 12 h, and 4 times after 24 h. Complete ripening occurred after 36 h, which was confirmed by visual and fluorophore measurements. The thigh meat samples showed a smaller area of sodium chloride penetration: 8 times lower – after 5 min, 2 times – after 12 and 24 h. Complete salting was also registered after 36 h of brining. Conclusion. The fluorescence method proved quite effective in determining the ripening of boneless turkey parts meat.http://fptt.ru/eng/?page=archive&jrn=61&article=1brinemeatfluorescencefluorophoreanalysis |
| spellingShingle | Natalia S. Moiseeva Galina P. Chekryga Oleg K. Motovilov Olga V. Golub Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat Техника и технология пищевых производств brine meat fluorescence fluorophore analysis |
| title | Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat |
| title_full | Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat |
| title_fullStr | Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat |
| title_full_unstemmed | Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat |
| title_short | Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat |
| title_sort | fluorescence method in measuring the degree of brine penetration into boneless whole muscle turkey meat |
| topic | brine meat fluorescence fluorophore analysis |
| url | http://fptt.ru/eng/?page=archive&jrn=61&article=1 |
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