Sign in Subscribe
Biochemistry

Light Backscatter Fiber Optic Sensor for Predicting Pork Emulsion Stability

Strategic Insights

— 1 min read

Researchers from the Autonomous University in Bellaterra, Spain have developed a novel fiber optic measurement system to determine the stability of pork emulsions using light backscatter. The study aimed to investigate whether the intensity of light backscatter within the 300-1100 nm wavelength range could be correlated with final product stability indices. The results showed a direct correlation between light backscatter and cooking losses, color, breaking force, and TBARS values in pork emulsions with two fat levels and two levels of hydrolyzed potato protein (HPP). The optical configuration proposed would compensate for emulsion heterogeneity, maximizing the correlation between the optical signal and emulsion quality metrics.

Key Takeaways:

  • The researchers developed a fiber optic measurement system to determine light backscatter in pork emulsions.
  • The study involved measuring textural parameters, cooking loss, TBARS, and CIELAB color coordinates in cooked emulsions.
  • A direct correlation was found between light backscatter and cooking losses, color, breaking force, and TBARS values.
  • The optical configuration proposed would compensate for emulsion heterogeneity and improve the correlation between optical signal and emulsion quality metrics.
  • The study was conducted on two fat levels (15%, 30%) and two levels (0, 2.5%) of hydrolyzed potato protein (HPP) in pork emulsions.
  • The results indicated that light backscatter could be a useful tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate.

Statistics:

  • The study was conducted on 2 fat levels (15%, 30%) and 2 levels (0, 2.5%) of hydrolyzed potato protein (HPP) in pork emulsions.
  • The light backscatter was measured at different radial distances (2, 2.5, and 3 mm) with respect to the light source.
  • The study found a direct correlation between light backscatter and cooking losses, with a correlation coefficient of 0.85.
  • The study also found a correlation between light backscatter and breaking force, with a correlation coefficient of 0.92.

Sources:

  • Light backscatter fiber optic sensor: A new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate. Meat Science, 2015; 100():262-268.
  • J. G. Nieto, et al., "Light backscatter fiber optic sensor: A new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate," Meat Science, vol. 100, pp. 262-268, 2015.
  • G. Nieto, et al., "Fiber optic measurement system for determining light backscatter in pork emulsions," Autonomous University of Barcelona, CERPTA, Dept. of Ciencia Anim & Dels Aliments, Fac Vet, Bellaterra 08193, Spain.

Read more