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Discrimination of adipose tissue from different species using Raman spectroscopy

Published online by Cambridge University Press:  23 November 2017

J R Beattie ,
S E J Bell ,
C Borgaard ,
A Fearon ,
A Beattie  and
B W Moss
J R Beattie
Affiliation:
Queen’s University of Belfast,School of Chemistry, Belfast, United Kingdom
S E J Bell
Affiliation:
Queen’s University of Belfast,School of Chemistry, Belfast, United Kingdom
C Borgaard
Affiliation:
Danish Meat research InstituteBelfast, Dept of Food Science, Roskilde, Denmark
A Fearon
Affiliation:
Queen’s University of Belfast, Dept of Food Science, Belfast, United Kingdom
A Beattie
Affiliation:
Department of Agriculture, NI, Belfast, United Kingdom
B W Moss*
Affiliation:
Queen’s University of Belfast, Dept of Food Science, Belfast, United Kingdom
*
Email: bruce.moss@dardni.gov.uk
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Extract

The potential of Raman spectroscopy for the analysis of fats and oils has been recognised for some decades. The main advantages of the technique are that no sample preparation is required (allowing in situ or on-line studies) and that it can be applied to any physical state including gases, liquids, gels, amorphous solids and crystals. The power of Raman spectroscopy to discriminate between cooking oils has previously been demonstrated. Beattie et al (2004a) demonstrated the use of Raman spectroscopy for the characterisation of lipids in model systems and also in clarified butterfat (Beattie et al 2004b). The aim of this paper was to determine whether Raman spectroscopy could discriminate between the adipose tissue from different species and which characteristics of the lipids (i.e chain length , unsaturation) contributed to the discriminating functions.

Type
Theatre presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 24
Copyright
Copyright © The American Society of International Law 2016

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References

Beattie, J.R., Moss, B.W. and Bell, S.J. (2004a). A critical evaluation of Raman spectroscopy for the analysis of lipids: fatty acid methyl esters. Lipids, 39:407-419.CrossRefGoogle ScholarPubMed
Beattie, J.R., Bell, S.E.J., Borgaard, C., Fearon, A.M. and Moss, B.W. (2004b). Multivariate prediction of clarified butter composition using Raman spectroscopy. Lipids, 39:897-906.CrossRefGoogle ScholarPubMed