Review
BibTex RIS Cite

USE OF RAMAN SPECTROSCOPY IN DETERMINING THE QUALITY AND SAFETY OF MEAT

Year 2023, Volume: 48 Issue: 6, 1379 - 1393, 15.12.2023

Hilal Tombuloğlu Fatih Öz Sadettin Turhan

https://doi.org/10.15237/gida.GD23116

Abstract

The safety and quality of meat and its products are very important regarding people's nutrition, health, and quality of life. In recent years, the rapid growth of the meat industry and the increasing interest in nutrition and food safety revealed the necessity of analyzing foods quickly during processing and storage. Traditional analysis techniques have some disadvantages, including time-consuming, expensive, damage to samples, and the need for professional operators. Nowadays, Raman spectroscopy (RS) is drawing more and more attention in the analysis of meat and its products due to its potential in fingerprint, specificity, speed, non-destructive, and portable. This review summarizes the principle and development history of the RS technique, the characteristics of the various RS techniques, and an overview of the recent advances and applications of RS in meat quality and safety analysis. It also provides insight into the current challenges and future trends of RS in the meat industry.

Keywords

Raman spectroscopy Meat quality Food safety Rapid analysis

References

  • Akçe, M. A., Kadıoğlu, Y. K. (2020). Raman spektroskopisinin ilkeleri ve mineral tanımlamalarında kullanılması. Nevşehir Bilim ve Teknoloji Dergisi, 9(2), 99-115, doi: 10.17100/nevbiltek.778678.
  • Bell, S. E., Charron, G., Cortés, E., Kneipp, J., de la Chapelle, M. L., Langer, J., Procházka, M., Tran, V., Schlücker, S. (2020). Towards reliable and quantitative surface‐enhanced Raman scattering (SERS): From key parameters to good analytical practice. Angewandte Chemie International Edition, 59(14), 5454-5462, doi: 10.1002/anie.201908154.
  • Berhe, D. T., Engelsen, S. B., Hviid, M. S., Lametsch, R. (2014). Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. Food Research International, 66, 123-131, doi: 10.1016/j.foodres.2014.09.010.
  • Bērziņš, K., Fraser-Miller, S. J., Gordon, K. C. (2021). Recent advances in low-frequency Raman spectroscopy for pharmaceutical applications. International Journal of Pharmaceutics, 592, 120034, doi: 10.1016/j.ijpharm.2020.120034.
  • Bitar, R. A., Martinho, H. D. S., Tierra-Criollo, C. J., Zambelli Ramalho, L. N., Netto, M. M., Martin, A. A. (2006). Biochemical analysis of human breast tissues using Fourier-transform Raman spectroscopy. Journal of Biomedical Optics, 11(5), 054001-1-054001-8, doi: 10.1117/1.2363362.
  • Breuch, R., Klein, D., Siefke, E., Hebel, M., Herbert, U., Wickleder, C., Kaul, P. (2020). Differentiation of meat-related microorganisms using paper-based surface-enhanced Raman spectroscopy combined with multivariate statistical analysis. Talanta, 219, 121315, doi: 10.1016/j.talanta.2020.121315.
  • Buhrke, D., Hildebrandt, P. (2019). Probing structure and reaction dynamics of proteins using time-resolved resonance Raman spectroscopy. Chemical Reviews, 120(7), 3577-3630, doi: 10.1021/acs.chemrev.9b00429.
  • Butler, H. J., Ashton, L., Bird, B., Cinque, G., Curtis, K., Dorney, J., Esmonde-White, K., Fullwood, N. J., Gardner, B., Martin-Hirsch, P. L., Walsh, M. J., McAinsh, M. R., Stone, N., Martin, F. L. (2016). Using Raman spectroscopy to characterize biological materials. Nature Protocols, 11(4), 664-687, doi: 10.1038/nprot.2016.036.
  • Cao, Y., Sun, M. (2022). Tip-enhanced Raman spectroscopy. Reviews in Physics, 8, 100067, doi: 10.1016/j.revip.2022.100067.
  • Das, R. S., Agrawal, Y. K. (2011). Raman spectroscopy: Recent advancements, techniques and applications. Vibrational Spectroscopy, 57(2), 163-176, doi: 10.1016/j.vibspec.2011.08.003.
  • Gao, F., Ben-Amotz, D., Yang, Z., Han, L., Liu, X. (2021). Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles. Food Chemistry, 345, 128754, doi: 10.1016/j.foodchem.2020.128754.
  • Gremlich, H. U., Yan, B. (2000). Infrared and Raman Spectroscopy of Biological Materials. 1st Edition, CRC press, Boca Raton, USA, 600 p.
  • Hadziç, M. (2022). Raman ve X-Ray flüoresans spektroskopilerin fizik ve arkeoloji uygulamaları. Trakya Üniversitesi Fen Bilimleri Enstitüsü Fizik Anabilim Dalı Doktora Tezi, Edirne. Türkiye, 113 s.
  • Hassoun, A., Carpena, M., Prieto, M. A., Simal-Gandara, J., Özogul, F., Özogul, Y., Emir Çoban, Ö., Guðjónsdóttir, M., Barba, F. J., Marti-Quijal, F. J., Jambrak, A. R., Maltar-Strmecki, N., Kljusuric, J. G., Regenstein, J. M. (2020). Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review. Antioxidants, 9(9), 882, doi: 10.3390/antiox9090882.
  • He, H., Sun, D. W., Pu, H., Chen, L., Lin, L. (2019). Applications of Raman spectroscopic techniques for quality and safety evaluation of milk: A review of recent developments. Critical Reviews in Food Science and Nutrition, 59(5), 770-793, doi: 10.1080/10408398.2018.1528436.
  • He, Y., Xu, W., Qu, M., Zhang, C., Wang, W., Cheng, F. (2022). Recent advances in the application of Raman spectroscopy for fish quality and safety analysis. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3647-3672, doi: 10.1111/1541-4337.12968.
  • Ilchenko, O., Pilgun, Y., Kutsyk, A., Bachmann, F., Slipets, R., Todeschini, M., Okeyo, P. O., Poulsen, H. F., Boisen, A. (2019). Fast and quantitative 2D and 3D orientation mapping using Raman microscopy. Nature Communications, 10(1), 5555, doi: 10.1038/s41467-019-13504-8.
  • Jaafreh, S., Valler, O., Kreyenschmidt, J., Günther, K., Kaul, P. (2019). In vitro discrimination and classification of microbial flora of poultry using two dispersive Raman spectrometers (microscope and Portable Fiber-Optic systems) in tandem with chemometric analysis. Talanta, 202, 411-425, doi: 10.1016/j.talanta.2019.04.082.
  • Jankowiak, H., Cebulska, A., Bocian, M. (2021). The relationship between acidification (pH) and meat quality traits of polish white breed pigs. European Food Research and Technology, 247(11), 2813-2820, doi: 10.1007/s00217-021-03837-4.
  • Kang, Z. L., Li, X., Ma, H. J. (2017). Effect of the levels of transglutaminase in frankfurters: A physical-chemical and Raman spectroscopy study. CyTA - Journal of Food, 15(1), 75-80, doi: 10.1080/19476337.2016.1214928.
  • Karwowska, M., Stadnik, J., Stasiak, D. M., Wójciak, K., Lorenzo, J. M. (2021). Strategies to improve the nutritional value of meat products: Incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. International Journal of Food Science and Technology, 56(12), 6142-6156, doi: 10.1111/ijfs.15060.
  • Katemala, S., Molee, A., Thumanu, K., Yongsawatdigul, J. (2021). Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods. Poultry Science, 100(2), 1248-1261, doi: 10.1016/j.psj.2020.10.027.
  • Kuhar, N., Sil, S., Umapathy, S. (2021). Potential of Raman spectroscopic techniques to study proteins. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 258, 119712, doi: 10.1016/j.saa.2021.119712.
  • Li, Y. C., Liu, S. Y., Meng, F. B., Liu, D. Y., Zhang, Y., Wang, W., Zhang, J. M. (2020). Comparative review and the recent progress in detection technologies of meat product adulteration. Comprehensive Reviews in Food Science and Food Safety, 19(4), 2256-2296, doi: 10.1111/1541-4337.12579.
  • Ma, X., Xu, X., Xia, Y., Wang, Z. (2018). SERS aptasensor for Salmonella typhimurium detection based on spiny gold nanoparticles. Food Control, 84, 232-237, doi: 10.1016/ j.foodcont.2017.07.016.
  • Malard, L. M., Lafeta, L., Cunha, R. S., Nadas, R., Gadelha, A., Cançado, L. G., Jorio, A. (2021). Studying 2D materials with advanced Raman spectroscopy: CARS, SRS and TERS. Physical Chemistry Chemical Physics, 23(41), 23428-23444, doi: 10.1039/d1cp03240b.
  • Mishra, M. (2022). Spectroscopic techniques for the analysis of food quality, chemistry, and function. In: Advanced Spectroscopic Techniques for Food Quality, Shukla, A. K. (ed.), Royal Society of Chemistry, the UK, pp. 1-22.
  • Monago-Maraña, O., Wold, J. P., Rødbotten, R., Dankel, K. R., Afseth, N. K. (2021). Raman, near-infrared and fluorescence determination of collagen content in ground spectroscopy for meat and poultry by-products. LWT-Food Science and Technology, 140, 110592, doi: 10.1016/j.lwt.2020.110592.
  • Nache, M., Hinrichs, J., Scheier, R., Schmidt, H., Hitzmann, B. (2016). Prediction of the pH as indicator of porcine meat quality using Raman spectroscopy and metaheuristics. Chemometrics and Intelligent Laboratory Systems, 154, 45-51, doi: 10.1016/j.chemolab.2016.03.011.
  • Nicolson, F., Kircher, M. F., Stone, N., Matousek, P. (2021). Spatially offset Raman spectroscopy for biomedical applications. Chemical Society Reviews, 50(1), 556-568, doi: 10.1039/d0cs00855a.
  • Notingher, I., Verrier, S., Haque, S., Polak, J. M., Hench, L. L. (2003). Spectroscopic study of human lung epithelial cells (A549) in culture: living cells versus dead cells. Biopolymers: Original Research on Biomolecules, 72(4), 230-240, doi: 10.1002/bip.10378.
  • Nunes, K. M., Andrade, M. V. O., Almeida, M. R., Fantini, C., Sena, M. M. (2019). Raman spectroscopy and discriminant analysis applied to the detection of frauds in bovine meat by the addition of salts and carrageenan. Microchemical Journal, 147, 582-589, doi: 10.1016/j.microc.2019.03.076.
  • Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., Stratev, D. (2020). Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety, 19(2), 311-331, doi: 10.1111/1541-4337.12526.
  • Orlando, A., Franceschini, F., Muscas, C., Pidkova, S., Bartoli, M., Rovere, M., Tagliaferro, A. (2021). A comprehensive review on Raman spectroscopy applications. Chemosensors, 9(9), 262, doi: 10.3390/chemosensors9090262.
  • Pchelkina, V. A., Chernukha, I. M., Fedulova, L. V., Ilyin, N. A. (2022). Raman spectroscopic techniques for meat analysis: A review. Theory and Practice of Meat Processing, 7(2), 97-111, doi: 10.21323/2414-438X-2022-7-2-97-111.
  • Qu, C., Li, Y., Du, S., Geng, Y., Su, M., Liu, H. (2022). Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects. Food Research International, 161, 111805, doi: 10.1016/j.foodres.2022.111805.
  • Robert, B. (2009). Resonance Raman spectroscopy. Photosynthesis Research, 101, 147-155, doi: 10.1007/s11120-009-9440-4.
  • Shao, J. H., Zou, Y. F., Xu, X. L., Wu, J. Q., Zhou, G. H. (2011). Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International, 44(9), 2955-2961, doi: 10.1016/j.foodres.2011.07.003.
  • Shao, F., Zenobi, R. (2019). Tip-enhanced Raman spectroscopy: principles, practice, and applications to nanospectroscopic imaging of 2D materials. Analytical and Bioanalytical Chemistry, 411, 37-61, doi: 10.1007/s00216-018-1392-0.
  • Shipp, D. W., Sinjab, F., Notingher, I. (2017). Raman spectroscopy: techniques and applications in the life sciences. Advances in Optics and Photonics, 9(2), 315-428, doi: 10.1364/AOP.9.000315.
  • Silge, A., Weber, K., Cialla-May, D., Müller-Bötticher, L., Fischer, D., Popp, J. (2022). Trends in pharmaceutical analysis and quality control by modern Raman spectroscopic techniques. TrAC Trends in Analytical Chemistry, 153, 116623, doi: 10.1016/j.trac.2022.116623.
  • Smith, E., Dent, G. (2019). Modern Raman Spectroscopy: A Practical Approach. 1st Edition, John Wiley & Sons Ltd, the UK, 240 p.
  • Stone, N., Kendall, C., Shepherd, N., Crow, P., Barr, H. (2002). Near‐infrared Raman spectroscopy for the classification of epithelial pre‐cancers and cancers. Journal of Raman Spectroscopy, 33(7), 564-573, doi: 10.1002/jrs.882.
  • Sun, H., Song, C., Lin, X., Gao, X. (2022). Identification of meat species by combined laser-induced breakdown and Raman spectroscopies. Spectrochimica Acta Part B: Atomic Spectroscopy, 194, 106456, doi: 10.1016/j.sab.2022.106456.
  • Tan, A., Zhao, Y., Sivashanmugan, K., Squire, K., Wang, A. X. (2019). Quantitative TLC-SERS detection of histamine in seafood with support vector machine analysis. Food Control, 103, 111-118, doi: 10.1016/j.foodcont.2019.03.032.
  • Taylor, E. A., Donnelly, E. (2020). Raman and Fourier transform infrared imaging for characterization of bone material properties. Bone, 139, 115490, Doi:.2020. 10.1016/j.bone 115490.
  • Teixeira, A., Rodrigues, S. (2021). Consumer perceptions towards healthier meat products. Current Opinion in Food Science, 38, 147-154, doi: 10.1016/j.cofs.2020.12.004.
  • Urashima, S. H., Morita, M., Komatani, S., Yui, H. (2023). Non-destructive estimation of the cation composition of natural carbonates by micro-Raman spectroscopy. Analytica Chimica Acta, 1242, 340798, doi: 10.1016/j.aca.2023.340798.
  • Wang, K., Li, Z., Li, J., Lin, H. (2021). Raman spectroscopic techniques for nondestructive analysis of agri-foods: A state-of-the-art review. Trends in Food Science & Technology, 118, 490-504, doi: doi: 10.1016/j.tifs.2021.10.01.
  • Wu, X., Liang, X., Wang, Y., Wu, B., Sun, J. (2022). Non-destructive techniques for the analysis and evaluation of meat quality and safety: A review. Foods, 11(22), 3713, doi: 10.3390/foods11223713.
  • Xu, Y., Zhong, P., Jiang, A., Shen, X., Li, X., Xu, Z., Shen, Y., Sun, Y., Lei, H. (2020). Raman spectroscopy coupled with chemometrics for food authentication: A review. TrAC Trends in Analytical Chemistry, 131, 116017, doi: 10.1016/j.trac.2020.116017.
  • Yang, K., Zhou, Y., Guo, J., Feng, X., Wang, X., Wang, L., Ma, J., Sun, W. (2020). Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy. Food Chemistry, 326, 126896, doi: 10.1016/j.foodchem.2020.126896.
  • Yilmaz, H., Yilmaz, D., Taskin, I. C., Culha, M. (2022). Pharmaceutical applications of a nanospectroscopic technique: Surface-enhanced Raman spectroscopy. Advanced Drug Delivery Reviews, 184, 114184, doi: 10.1016/j.addr.2022.114184.
  • Zhang, D., Pu, H., Huang, L., Sun, D. W. (2021). Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications. Trends in Food Science & Technology, 109, 690-701, doi: 10.1016/j.tifs.2021.01.058.
  • Zhao, J., Liu, P., Yuan, H., Peng, Y., Hong, Q., Liu, M. (2016). Rapid detection of tetracycline residues in duck meat using surface enhanced raman spectroscopy. Journal of Spectroscopy, 2016, 1845237, doi: 10.1155/2016/1845237.

RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI

Year 2023, Volume: 48 Issue: 6, 1379 - 1393, 15.12.2023

Hilal Tombuloğlu Fatih Öz Sadettin Turhan

https://doi.org/10.15237/gida.GD23116

Abstract

Et ve ürünlerinin güvenliği ve kalitesi, insan beslenmesi, sağlığı ve yaşam kalitesi açısından oldukça önemlidir. Son yıllarda et endüstrisinin hızlı büyümesi ayrıca beslenme ve gıda güvenliğine olan ilginin artması, gıdaların işleme ve depolama sırasında hızlı bir şekilde analiz edilmesi zorunluluğunu ortaya koymaktadır. Geleneksel analiz tekniklerinin, zaman alıcı, pahalı, örneklere zarar veren ve profesyonel operatörlere ihtiyaç duyan bazı dezavantajları bulunmaktadır. Günümüzde Raman spektroskopisi (RS), parmak izi potansiyeli, özgüllüğü, hızı, tahribatsız ve taşınabilir olması nedeniyle et ve ürünlerinin analizinde giderek daha fazla ilgi görmektedir. Bu derleme çalışması, RS tekniğinin prensibini ve tarihsel gelişimini, çeşitli RS tekniklerinin özelliklerini ve RS’nin et kalitesi ve güvenlik analizindeki son gelişmelere ve uygulamalara genel bir bakışını özetlemektedir. Ayrıca RS’nin et endüstrisindeki mevcut zorlukları ile gelecekteki eğilimler hakkında da bilgi sunmaktadır.

Keywords

Raman spektroskopisi Et kalitesi Gıda güvenliği hızlı analiz

References

  • Akçe, M. A., Kadıoğlu, Y. K. (2020). Raman spektroskopisinin ilkeleri ve mineral tanımlamalarında kullanılması. Nevşehir Bilim ve Teknoloji Dergisi, 9(2), 99-115, doi: 10.17100/nevbiltek.778678.
  • Bell, S. E., Charron, G., Cortés, E., Kneipp, J., de la Chapelle, M. L., Langer, J., Procházka, M., Tran, V., Schlücker, S. (2020). Towards reliable and quantitative surface‐enhanced Raman scattering (SERS): From key parameters to good analytical practice. Angewandte Chemie International Edition, 59(14), 5454-5462, doi: 10.1002/anie.201908154.
  • Berhe, D. T., Engelsen, S. B., Hviid, M. S., Lametsch, R. (2014). Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. Food Research International, 66, 123-131, doi: 10.1016/j.foodres.2014.09.010.
  • Bērziņš, K., Fraser-Miller, S. J., Gordon, K. C. (2021). Recent advances in low-frequency Raman spectroscopy for pharmaceutical applications. International Journal of Pharmaceutics, 592, 120034, doi: 10.1016/j.ijpharm.2020.120034.
  • Bitar, R. A., Martinho, H. D. S., Tierra-Criollo, C. J., Zambelli Ramalho, L. N., Netto, M. M., Martin, A. A. (2006). Biochemical analysis of human breast tissues using Fourier-transform Raman spectroscopy. Journal of Biomedical Optics, 11(5), 054001-1-054001-8, doi: 10.1117/1.2363362.
  • Breuch, R., Klein, D., Siefke, E., Hebel, M., Herbert, U., Wickleder, C., Kaul, P. (2020). Differentiation of meat-related microorganisms using paper-based surface-enhanced Raman spectroscopy combined with multivariate statistical analysis. Talanta, 219, 121315, doi: 10.1016/j.talanta.2020.121315.
  • Buhrke, D., Hildebrandt, P. (2019). Probing structure and reaction dynamics of proteins using time-resolved resonance Raman spectroscopy. Chemical Reviews, 120(7), 3577-3630, doi: 10.1021/acs.chemrev.9b00429.
  • Butler, H. J., Ashton, L., Bird, B., Cinque, G., Curtis, K., Dorney, J., Esmonde-White, K., Fullwood, N. J., Gardner, B., Martin-Hirsch, P. L., Walsh, M. J., McAinsh, M. R., Stone, N., Martin, F. L. (2016). Using Raman spectroscopy to characterize biological materials. Nature Protocols, 11(4), 664-687, doi: 10.1038/nprot.2016.036.
  • Cao, Y., Sun, M. (2022). Tip-enhanced Raman spectroscopy. Reviews in Physics, 8, 100067, doi: 10.1016/j.revip.2022.100067.
  • Das, R. S., Agrawal, Y. K. (2011). Raman spectroscopy: Recent advancements, techniques and applications. Vibrational Spectroscopy, 57(2), 163-176, doi: 10.1016/j.vibspec.2011.08.003.
  • Gao, F., Ben-Amotz, D., Yang, Z., Han, L., Liu, X. (2021). Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles. Food Chemistry, 345, 128754, doi: 10.1016/j.foodchem.2020.128754.
  • Gremlich, H. U., Yan, B. (2000). Infrared and Raman Spectroscopy of Biological Materials. 1st Edition, CRC press, Boca Raton, USA, 600 p.
  • Hadziç, M. (2022). Raman ve X-Ray flüoresans spektroskopilerin fizik ve arkeoloji uygulamaları. Trakya Üniversitesi Fen Bilimleri Enstitüsü Fizik Anabilim Dalı Doktora Tezi, Edirne. Türkiye, 113 s.
  • Hassoun, A., Carpena, M., Prieto, M. A., Simal-Gandara, J., Özogul, F., Özogul, Y., Emir Çoban, Ö., Guðjónsdóttir, M., Barba, F. J., Marti-Quijal, F. J., Jambrak, A. R., Maltar-Strmecki, N., Kljusuric, J. G., Regenstein, J. M. (2020). Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review. Antioxidants, 9(9), 882, doi: 10.3390/antiox9090882.
  • He, H., Sun, D. W., Pu, H., Chen, L., Lin, L. (2019). Applications of Raman spectroscopic techniques for quality and safety evaluation of milk: A review of recent developments. Critical Reviews in Food Science and Nutrition, 59(5), 770-793, doi: 10.1080/10408398.2018.1528436.
  • He, Y., Xu, W., Qu, M., Zhang, C., Wang, W., Cheng, F. (2022). Recent advances in the application of Raman spectroscopy for fish quality and safety analysis. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3647-3672, doi: 10.1111/1541-4337.12968.
  • Ilchenko, O., Pilgun, Y., Kutsyk, A., Bachmann, F., Slipets, R., Todeschini, M., Okeyo, P. O., Poulsen, H. F., Boisen, A. (2019). Fast and quantitative 2D and 3D orientation mapping using Raman microscopy. Nature Communications, 10(1), 5555, doi: 10.1038/s41467-019-13504-8.
  • Jaafreh, S., Valler, O., Kreyenschmidt, J., Günther, K., Kaul, P. (2019). In vitro discrimination and classification of microbial flora of poultry using two dispersive Raman spectrometers (microscope and Portable Fiber-Optic systems) in tandem with chemometric analysis. Talanta, 202, 411-425, doi: 10.1016/j.talanta.2019.04.082.
  • Jankowiak, H., Cebulska, A., Bocian, M. (2021). The relationship between acidification (pH) and meat quality traits of polish white breed pigs. European Food Research and Technology, 247(11), 2813-2820, doi: 10.1007/s00217-021-03837-4.
  • Kang, Z. L., Li, X., Ma, H. J. (2017). Effect of the levels of transglutaminase in frankfurters: A physical-chemical and Raman spectroscopy study. CyTA - Journal of Food, 15(1), 75-80, doi: 10.1080/19476337.2016.1214928.
  • Karwowska, M., Stadnik, J., Stasiak, D. M., Wójciak, K., Lorenzo, J. M. (2021). Strategies to improve the nutritional value of meat products: Incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. International Journal of Food Science and Technology, 56(12), 6142-6156, doi: 10.1111/ijfs.15060.
  • Katemala, S., Molee, A., Thumanu, K., Yongsawatdigul, J. (2021). Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods. Poultry Science, 100(2), 1248-1261, doi: 10.1016/j.psj.2020.10.027.
  • Kuhar, N., Sil, S., Umapathy, S. (2021). Potential of Raman spectroscopic techniques to study proteins. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 258, 119712, doi: 10.1016/j.saa.2021.119712.
  • Li, Y. C., Liu, S. Y., Meng, F. B., Liu, D. Y., Zhang, Y., Wang, W., Zhang, J. M. (2020). Comparative review and the recent progress in detection technologies of meat product adulteration. Comprehensive Reviews in Food Science and Food Safety, 19(4), 2256-2296, doi: 10.1111/1541-4337.12579.
  • Ma, X., Xu, X., Xia, Y., Wang, Z. (2018). SERS aptasensor for Salmonella typhimurium detection based on spiny gold nanoparticles. Food Control, 84, 232-237, doi: 10.1016/ j.foodcont.2017.07.016.
  • Malard, L. M., Lafeta, L., Cunha, R. S., Nadas, R., Gadelha, A., Cançado, L. G., Jorio, A. (2021). Studying 2D materials with advanced Raman spectroscopy: CARS, SRS and TERS. Physical Chemistry Chemical Physics, 23(41), 23428-23444, doi: 10.1039/d1cp03240b.
  • Mishra, M. (2022). Spectroscopic techniques for the analysis of food quality, chemistry, and function. In: Advanced Spectroscopic Techniques for Food Quality, Shukla, A. K. (ed.), Royal Society of Chemistry, the UK, pp. 1-22.
  • Monago-Maraña, O., Wold, J. P., Rødbotten, R., Dankel, K. R., Afseth, N. K. (2021). Raman, near-infrared and fluorescence determination of collagen content in ground spectroscopy for meat and poultry by-products. LWT-Food Science and Technology, 140, 110592, doi: 10.1016/j.lwt.2020.110592.
  • Nache, M., Hinrichs, J., Scheier, R., Schmidt, H., Hitzmann, B. (2016). Prediction of the pH as indicator of porcine meat quality using Raman spectroscopy and metaheuristics. Chemometrics and Intelligent Laboratory Systems, 154, 45-51, doi: 10.1016/j.chemolab.2016.03.011.
  • Nicolson, F., Kircher, M. F., Stone, N., Matousek, P. (2021). Spatially offset Raman spectroscopy for biomedical applications. Chemical Society Reviews, 50(1), 556-568, doi: 10.1039/d0cs00855a.
  • Notingher, I., Verrier, S., Haque, S., Polak, J. M., Hench, L. L. (2003). Spectroscopic study of human lung epithelial cells (A549) in culture: living cells versus dead cells. Biopolymers: Original Research on Biomolecules, 72(4), 230-240, doi: 10.1002/bip.10378.
  • Nunes, K. M., Andrade, M. V. O., Almeida, M. R., Fantini, C., Sena, M. M. (2019). Raman spectroscopy and discriminant analysis applied to the detection of frauds in bovine meat by the addition of salts and carrageenan. Microchemical Journal, 147, 582-589, doi: 10.1016/j.microc.2019.03.076.
  • Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., Stratev, D. (2020). Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety, 19(2), 311-331, doi: 10.1111/1541-4337.12526.
  • Orlando, A., Franceschini, F., Muscas, C., Pidkova, S., Bartoli, M., Rovere, M., Tagliaferro, A. (2021). A comprehensive review on Raman spectroscopy applications. Chemosensors, 9(9), 262, doi: 10.3390/chemosensors9090262.
  • Pchelkina, V. A., Chernukha, I. M., Fedulova, L. V., Ilyin, N. A. (2022). Raman spectroscopic techniques for meat analysis: A review. Theory and Practice of Meat Processing, 7(2), 97-111, doi: 10.21323/2414-438X-2022-7-2-97-111.
  • Qu, C., Li, Y., Du, S., Geng, Y., Su, M., Liu, H. (2022). Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects. Food Research International, 161, 111805, doi: 10.1016/j.foodres.2022.111805.
  • Robert, B. (2009). Resonance Raman spectroscopy. Photosynthesis Research, 101, 147-155, doi: 10.1007/s11120-009-9440-4.
  • Shao, J. H., Zou, Y. F., Xu, X. L., Wu, J. Q., Zhou, G. H. (2011). Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International, 44(9), 2955-2961, doi: 10.1016/j.foodres.2011.07.003.
  • Shao, F., Zenobi, R. (2019). Tip-enhanced Raman spectroscopy: principles, practice, and applications to nanospectroscopic imaging of 2D materials. Analytical and Bioanalytical Chemistry, 411, 37-61, doi: 10.1007/s00216-018-1392-0.
  • Shipp, D. W., Sinjab, F., Notingher, I. (2017). Raman spectroscopy: techniques and applications in the life sciences. Advances in Optics and Photonics, 9(2), 315-428, doi: 10.1364/AOP.9.000315.
  • Silge, A., Weber, K., Cialla-May, D., Müller-Bötticher, L., Fischer, D., Popp, J. (2022). Trends in pharmaceutical analysis and quality control by modern Raman spectroscopic techniques. TrAC Trends in Analytical Chemistry, 153, 116623, doi: 10.1016/j.trac.2022.116623.
  • Smith, E., Dent, G. (2019). Modern Raman Spectroscopy: A Practical Approach. 1st Edition, John Wiley & Sons Ltd, the UK, 240 p.
  • Stone, N., Kendall, C., Shepherd, N., Crow, P., Barr, H. (2002). Near‐infrared Raman spectroscopy for the classification of epithelial pre‐cancers and cancers. Journal of Raman Spectroscopy, 33(7), 564-573, doi: 10.1002/jrs.882.
  • Sun, H., Song, C., Lin, X., Gao, X. (2022). Identification of meat species by combined laser-induced breakdown and Raman spectroscopies. Spectrochimica Acta Part B: Atomic Spectroscopy, 194, 106456, doi: 10.1016/j.sab.2022.106456.
  • Tan, A., Zhao, Y., Sivashanmugan, K., Squire, K., Wang, A. X. (2019). Quantitative TLC-SERS detection of histamine in seafood with support vector machine analysis. Food Control, 103, 111-118, doi: 10.1016/j.foodcont.2019.03.032.
  • Taylor, E. A., Donnelly, E. (2020). Raman and Fourier transform infrared imaging for characterization of bone material properties. Bone, 139, 115490, Doi:.2020. 10.1016/j.bone 115490.
  • Teixeira, A., Rodrigues, S. (2021). Consumer perceptions towards healthier meat products. Current Opinion in Food Science, 38, 147-154, doi: 10.1016/j.cofs.2020.12.004.
  • Urashima, S. H., Morita, M., Komatani, S., Yui, H. (2023). Non-destructive estimation of the cation composition of natural carbonates by micro-Raman spectroscopy. Analytica Chimica Acta, 1242, 340798, doi: 10.1016/j.aca.2023.340798.
  • Wang, K., Li, Z., Li, J., Lin, H. (2021). Raman spectroscopic techniques for nondestructive analysis of agri-foods: A state-of-the-art review. Trends in Food Science & Technology, 118, 490-504, doi: doi: 10.1016/j.tifs.2021.10.01.
  • Wu, X., Liang, X., Wang, Y., Wu, B., Sun, J. (2022). Non-destructive techniques for the analysis and evaluation of meat quality and safety: A review. Foods, 11(22), 3713, doi: 10.3390/foods11223713.
  • Xu, Y., Zhong, P., Jiang, A., Shen, X., Li, X., Xu, Z., Shen, Y., Sun, Y., Lei, H. (2020). Raman spectroscopy coupled with chemometrics for food authentication: A review. TrAC Trends in Analytical Chemistry, 131, 116017, doi: 10.1016/j.trac.2020.116017.
  • Yang, K., Zhou, Y., Guo, J., Feng, X., Wang, X., Wang, L., Ma, J., Sun, W. (2020). Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy. Food Chemistry, 326, 126896, doi: 10.1016/j.foodchem.2020.126896.
  • Yilmaz, H., Yilmaz, D., Taskin, I. C., Culha, M. (2022). Pharmaceutical applications of a nanospectroscopic technique: Surface-enhanced Raman spectroscopy. Advanced Drug Delivery Reviews, 184, 114184, doi: 10.1016/j.addr.2022.114184.
  • Zhang, D., Pu, H., Huang, L., Sun, D. W. (2021). Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications. Trends in Food Science & Technology, 109, 690-701, doi: 10.1016/j.tifs.2021.01.058.
  • Zhao, J., Liu, P., Yuan, H., Peng, Y., Hong, Q., Liu, M. (2016). Rapid detection of tetracycline residues in duck meat using surface enhanced raman spectroscopy. Journal of Spectroscopy, 2016, 1845237, doi: 10.1155/2016/1845237.
There are 55 citations in total.

Details

Primary Language Turkish
Subjects Meat Technology
Journal Section Articles
Authors

Hilal Tombuloğlu 0000-0002-9754-3962

Fatih Öz 0000-0002-5300-7519

Sadettin Turhan 0000-0002-3510-4382

Early Pub Date December 12, 2023
Publication Date December 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 6

Cite

APA Tombuloğlu, H., Öz, F., & Turhan, S. (2023). RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI. Gıda, 48(6), 1379-1393. https://doi.org/10.15237/gida.GD23116
AMA Tombuloğlu H, Öz F, Turhan S. RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI. The Journal of Food. December 2023;48(6):1379-1393. doi:10.15237/gida.GD23116
Chicago Tombuloğlu, Hilal, Fatih Öz, and Sadettin Turhan. “RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI”. Gıda 48, no. 6 (December 2023): 1379-93. https://doi.org/10.15237/gida.GD23116.
EndNote Tombuloğlu H, Öz F, Turhan S (December 1, 2023) RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI. Gıda 48 6 1379–1393.
IEEE H. Tombuloğlu, F. Öz, and S. Turhan, “RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI”, The Journal of Food, vol. 48, no. 6, pp. 1379–1393, 2023, doi: 10.15237/gida.GD23116.
ISNAD Tombuloğlu, Hilal et al. “RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI”. Gıda 48/6 (December 2023), 1379-1393. https://doi.org/10.15237/gida.GD23116.
JAMA Tombuloğlu H, Öz F, Turhan S. RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI. The Journal of Food. 2023;48:1379–1393.
MLA Tombuloğlu, Hilal et al. “RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI”. Gıda, vol. 48, no. 6, 2023, pp. 1379-93, doi:10.15237/gida.GD23116.
Vancouver Tombuloğlu H, Öz F, Turhan S. RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI. The Journal of Food. 2023;48(6):1379-93.
 Download Cover Image

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/