国立研究開発法人 国際農林水産業研究センター | JIRCAS

A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

Raman spectroscopy is one of the vibrational spectroscopies. Raman spectra of fats inform us of the vibrational states of acylglycerol molecules that reflect chemical structure, physical states, and the microenvironment at the molecular level. One of the great advantages of Raman spectroscopy is that it is less invasive; a sample can be studied in situ using laser light without pretreatment. Taking advantage of this spectroscopy, we investigated the crystalline states of meat fats and developed an in situ method of evaluating the degree of crystallinity and the crystalline polymorphs of fats. This method serves as a basis for such applications as the on-site quality measurement of meat fats and the species-specific detection of pork fat. This review describes the basics of Raman spectral analysis of the crystalline state of fat and its applications to meat products.

刊行年月2018-01-01
作成者Michiyo MOTOYAMAIkuyo NAKAJIMAHideyuki OHMORIGenya WATANABEKeisuke SASAKI
著者キーワードcrystal polymorphfat crystallinityhalalmeatnon-destructive method
公開者Japan International Research Center for Agricultural Sciences
データ作成日2018-01-01
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
52
1
開始ページ17
終了ページ22
DOI10.6090/jarq.52.17
言語eng