Determination of chicken meat contamination by porphyrin fluorescence

Determination of chicken meat contamination by porphyrin fluorescence

Author Courrol, Lilia Coronato Autor UNIFESP Google Scholar
Samad, Ricardo Elgul Google Scholar
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.
Keywords Meat
Language English
Sponsor CNPq Brazilian funding agency
FAPESP Brazilian funding agency
Grant number CnPq: 2014/06960-9
FAPESP: 2014/06960-9
Date 2018
Published in Journal Of Luminescence. Amsterdam, v. 199, p. 67-70, 2018.
ISSN 0022-2313 (Sherpa/Romeo, impact factor)
Publisher Elsevier Science Bv
Extent 67-70
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000430713100011

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