한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권5호
- /
- Pages.404-407
- /
- 1992
- /
- 0367-6293(pISSN)
근적외선 반사분광분석법에 의한 정육 및 그 구성성분의 반사 spectra에 관한 연구
Studies on the Near Infrared Diffuse Reflection Spectroscopy for Meat Components
- 오은경 (건국대학교 동물자원연구센터) ;
- Oh, Eun-Kyong (Animal Resources Research Center, Kon-Kuk University) ;
- Grossklaus, Dieter (Bundesgesundheitsamt in Berlin)
- 발행 : 1992.10.01
초록
이 연구의 목적은 식품성분의 분석을 위한 신속간편법으로 근적외선 반사 분광분석을 이용함에 있어 흡광도에 영향을 미치는 시료의 물리적, 화학적 요인을 규명하고자 한다. 온도를 달리한 정육시료를 근적외선 파장 범위인
This study was conducted to determine the effect of the physical and chemical factors on the absorbance when the chemical component of food was rapidly and effectively analyzed with near infrared reflection spectrophotometer. The absorbance was measured within the wavelength range of 1100 and 2500m and at the various sample temperatures. The absorbance was greatly increased with the rising sample temperature. When the grinding time of samples prolonged, the absorbance was decreased. The absorption peaks occurring in the near infrared spectra of meat, meat protein, pork fat and water were attributed to the overtone and combination vibration of C-H, N-H, O-H or C=O bond within the macromolecules of each sample. The absorbance was lower for meat protein than other meat components. Pork fat was characterized by the