Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors. 17(5):1024-1037. https://doi.org/10.3390/s17051024
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/97783
Title:
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Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses
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Author:
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Traffano-Schiffo, Maria Victoria
Castro Giráldez, Marta
Colom Palero, Ricardo José
Fito Suñer, Pedro José
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Issued date:
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Abstract:
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[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based ...[+]
[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from -40 degrees C to 50 degrees C at 5 degrees C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.
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Subjects:
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White striping
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Poultry
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Dielectric spectroscopy
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Fatty acids
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Radiofrequency
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Microwave
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spectrophotometry
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Dispersion
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Microstructure
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Electron Microscopy Service of the UPV
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Copyrigths:
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Reconocimiento (by)
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Source:
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Sensors. (eissn:
1424-8220
)
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DOI:
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10.3390/s17051024
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Publisher:
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MDPI AG
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Publisher version:
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http://doi.org/10.3390/s17051024
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Project ID:
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info:eu-repo/grantAgreement/MINECO//AGL2016-80643-R/ES/UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE/
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Thanks:
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The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de ...[+]
The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.
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Type:
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Artículo
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