Determination of chicken meat contamination by porphyrin fluorescence

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dc.contributor.authorCOURROL, LILIA C.
dc.contributor.authorSAMAD, RICARDO E.
dc.coverageInternacionalpt_BR
dc.date.accessioned2018-05-30T13:10:02Z
dc.date.available2018-05-30T13:10:02Z
dc.date.issued2018pt_BR
dc.description.abstractMeat 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.pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipIDFAPESP: 14/06960- 9pt_BR
dc.format.extent67-70pt_BR
dc.identifier.citationCOURROL, LILIA C.; SAMAD, RICARDO E. Determination of chicken meat contamination by porphyrin fluorescence. <b>Journal of Luminescence</b>, v. 199, p. 67-70, 2018. DOI: <a href="https://dx.doi.org/10.1016/j.jlumin.2018.03.006">10.1016/j.jlumin.2018.03.006</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/28888.
dc.identifier.doi10.1016/j.jlumin.2018.03.006pt_BR
dc.identifier.issn0022-2313pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-7762-8961
dc.identifier.percentilfi73.16en
dc.identifier.percentilfiCiteScore73.60
dc.identifier.urihttp://repositorio.ipen.br/handle/123456789/28888
dc.identifier.vol199pt_BR
dc.relation.ispartofJournal of Luminescencept_BR
dc.rightsopenAccesspt_BR
dc.subjectanimal cells
dc.subjectchemical analysis
dc.subjectanimals
dc.subjectchickens
dc.subjectcontamination
dc.subjectmeat
dc.subjectfluorescence spectroscopy
dc.subjectporphyrins
dc.subjectfood
dc.subjectemission spectroscopy
dc.subjectorganic compounds
dc.titleDetermination of chicken meat contamination by porphyrin fluorescencept_BR
dc.typeArtigo de periódicopt_BR
dspace.entity.typePublication
ipen.autorRICARDO ELGUL SAMAD
ipen.codigoautor909
ipen.contributor.ipenauthorRICARDO ELGUL SAMAD
ipen.date.recebimento18-05pt_BR
ipen.identifier.fi2.961pt_BR
ipen.identifier.fiCiteScore4.8
ipen.identifier.ipendoc24672pt_BR
ipen.identifier.iwosWoSpt_BR
ipen.range.fi1.500 - 2.999
ipen.range.percentilfi50.00 - 74.99
ipen.type.genreArtigo
relation.isAuthorOfPublicationb9c43c0c-87a6-4ebd-92ff-2515c4ac1d34
relation.isAuthorOfPublication.latestForDiscoveryb9c43c0c-87a6-4ebd-92ff-2515c4ac1d34
sigepi.autor.atividadeSAMAD, RICARDO E.:909:930:Npt_BR
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