Method for determining the heat treatment on meat

2015-1023-04
researcher's name
about researcher TAKEYAMA, Haruko Professor
affiliation
Faculty of Science and Engineering School of Advanced Science and Engineering
keyword

background

Some imported chicken requires heating process for possibility of bird influenza viruses.
But the conventional method is biochemical SDS-PAGE, which takes a lot of time and effort.

summary

To determine the heat treatment on meat by evaluation of heat denaturation of protein using Raman spectroscopic analysis.

predominance

The rapid and reliable technique to evaluate the heat treatment on meat with non-destructive and non-labeled manner by a portable Raman spectrometer with evaluating software.

application/development

・ Improvement of food safety and food quality.
・ Prevention of domestic animal infectious diseases.

material

  • Chicken meat and a portable Raman spectrometer
  • Fig 1: Raman spectrum of chicken meat, which shows amide I band　at around 1660cm-1 corresponding to proteins.
  • Fig 2: Raman spectra of chicken meat heated at different temperatures (45-90℃ , for 1 min)
  • Fig 3: Change of peak position of amide I due to heat temperature.　

collaborative researchers

HOSOKAWA, Masahito Associate Professor (Research Council (Research Organization) Institute for Nanoscience ＆ Nanotechnology) , ANDO, Masahiro Junior Researcher

same researcher's seeds

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posted: 2015/10/23