Application of light extinction to determine stability of beef emulsions

D. Álvarez; M. Castillo; F. A. Payne; R. B. Cox; Y. L. Xiong

doi:10.1016/j.jfoodeng.2009.08.003

Application of light extinction to determine stability of beef emulsions

D. Álvarez, M. Castillo, F. A. Payne, R. B. Cox, Y. L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to control the emulsification process would minimize this problem. The normalized light intensity (I_N) as a function of fat/lean ratio (R_FL; 0.075, 0.25, 0.33) and chopping time (CT; 2, 5, 8 min) were measured at three radial distances (2, 2.5, 3 mm) from the light source to calculate the optical density (OD) and the loss of intensity (I_Loss), using a fiber optic spectrometer. ANOVA results were highly significant for I_N, I_Loss. Normalized intensity decreased with increased chopping time as a result of emulsion homogenization, and with increased distance. Chopping time had a positive correlation with fat losses during cooking, which in turn had a negative correlation with I_N and I_Loss. These results suggest that light extinction spectroscopy could provide information about emulsion stability.

Original language	English
Pages (from-to)	309-315
Number of pages	7
Journal	Journal of Food Engineering
Volume	96
Issue number	2
DOIs	https://doi.org/10.1016/j.jfoodeng.2009.08.003
State	Published - Jan 2010

Bibliographical note

Funding Information:
The authors wish to thank the Séneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) and the Kentucky Science and Engineering Foundation (University of Kentucky, USA) for the financial support provided by the research projects “Applying optical sensor technologies for determining meat emulsion stability” and “Development of an optical backscatter sensor technology for monitoring and controlling meat emulsification during the chopping process”.

Keywords

Chopping control
Fiber optic
Light backscatter
Light extinction
Meat emulsion
Optical density
Sensor technology

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2009.08.003

Cite this

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title = "Application of light extinction to determine stability of beef emulsions",

abstract = "One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to control the emulsification process would minimize this problem. The normalized light intensity (IN) as a function of fat/lean ratio (RFL; 0.075, 0.25, 0.33) and chopping time (CT; 2, 5, 8 min) were measured at three radial distances (2, 2.5, 3 mm) from the light source to calculate the optical density (OD) and the loss of intensity (ILoss), using a fiber optic spectrometer. ANOVA results were highly significant for IN, ILoss. Normalized intensity decreased with increased chopping time as a result of emulsion homogenization, and with increased distance. Chopping time had a positive correlation with fat losses during cooking, which in turn had a negative correlation with IN and ILoss. These results suggest that light extinction spectroscopy could provide information about emulsion stability.",

keywords = "Chopping control, Fiber optic, Light backscatter, Light extinction, Meat emulsion, Optical density, Sensor technology",

author = "D. {\'A}lvarez and M. Castillo and Payne, {F. A.} and Cox, {R. B.} and Xiong, {Y. L.}",

note = "Funding Information: The authors wish to thank the S{\'e}neca Foundation (Consejer{\'i}a de Educaci{\'o}n y Cultura. CC.AA. Murcia, Spain) and the Kentucky Science and Engineering Foundation (University of Kentucky, USA) for the financial support provided by the research projects “Applying optical sensor technologies for determining meat emulsion stability” and “Development of an optical backscatter sensor technology for monitoring and controlling meat emulsification during the chopping process”.",

year = "2010",

month = jan,

doi = "10.1016/j.jfoodeng.2009.08.003",

language = "English",

volume = "96",

pages = "309--315",

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AU - Álvarez, D.

AU - Castillo, M.

AU - Payne, F. A.

AU - Cox, R. B.

AU - Xiong, Y. L.

N1 - Funding Information: The authors wish to thank the Séneca Foundation (Consejería de Educación y Cultura. CC.AA. Murcia, Spain) and the Kentucky Science and Engineering Foundation (University of Kentucky, USA) for the financial support provided by the research projects “Applying optical sensor technologies for determining meat emulsion stability” and “Development of an optical backscatter sensor technology for monitoring and controlling meat emulsification during the chopping process”.

PY - 2010/1

Y1 - 2010/1

N2 - One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to control the emulsification process would minimize this problem. The normalized light intensity (IN) as a function of fat/lean ratio (RFL; 0.075, 0.25, 0.33) and chopping time (CT; 2, 5, 8 min) were measured at three radial distances (2, 2.5, 3 mm) from the light source to calculate the optical density (OD) and the loss of intensity (ILoss), using a fiber optic spectrometer. ANOVA results were highly significant for IN, ILoss. Normalized intensity decreased with increased chopping time as a result of emulsion homogenization, and with increased distance. Chopping time had a positive correlation with fat losses during cooking, which in turn had a negative correlation with IN and ILoss. These results suggest that light extinction spectroscopy could provide information about emulsion stability.

AB - One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to control the emulsification process would minimize this problem. The normalized light intensity (IN) as a function of fat/lean ratio (RFL; 0.075, 0.25, 0.33) and chopping time (CT; 2, 5, 8 min) were measured at three radial distances (2, 2.5, 3 mm) from the light source to calculate the optical density (OD) and the loss of intensity (ILoss), using a fiber optic spectrometer. ANOVA results were highly significant for IN, ILoss. Normalized intensity decreased with increased chopping time as a result of emulsion homogenization, and with increased distance. Chopping time had a positive correlation with fat losses during cooking, which in turn had a negative correlation with IN and ILoss. These results suggest that light extinction spectroscopy could provide information about emulsion stability.

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KW - Light backscatter

KW - Light extinction

KW - Meat emulsion

KW - Optical density

KW - Sensor technology

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Application of light extinction to determine stability of beef emulsions

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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