A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat-Reference-Cited by-同舟云学术

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

Published:2018 Issue:1 Volume:52 Page:17-22
ISSN:0021-3551
Container-title:Japan Agricultural Research Quarterly: JARQ
language:en
Short-container-title:JARQ

Author:

MOTOYAMA Michiyo¹²,NAKAJIMA Ikuyo¹,OHMORI Hideyuki³,WATANABE Genya¹,SASAKI Keisuke¹

Affiliation:

1. Animal Products Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)

2. Qualité des Produits Animaux, Institut National de la Recherche Agronomique (INRA)

3. Animal Physiology and Nutrition Research Division, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)

Publisher

Japan International Research Center for Agricultural Sciences

Subject

Agronomy and Crop Science,Animal Science and Zoology,Ecology,Biotechnology

Link

https://www.jstage.jst.go.jp/article/jarq/52/1/52_17/_pdf

Reference24 articles.

1. American Oil Chemists' Society (2005) Cb 5-40(93) Detection of foreign fats containing tristearin in pork fats, Official methods and recommended practices of the AOCS.

2. Beattie, J. R. et al. (2008) Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi. Meat Science, 80, 1205-1211.

3. Brambilla, L. & Zerbi, G. (2005) Local order in liquid n-alkanes: Evidence from Raman spectroscopic study. Macromolecules, 38, 3327-3333.

4. Campos, R. et al. (2002) Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Research International, 35, 971-981.

5. Kalnin, D. et al. (2005) Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction. European Journal of Lipid Science and Technology, 107, 594-606.

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