期刊
FOOD RESEARCH INTERNATIONAL
卷 161, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2022.111805
关键词
Raman spectroscopy; SERS; Meat quality; Food security; Meat nutrition
资金
- National Key Research and Development Program of China [2019YFC1605900]
- National Natural Science Foundation of China [21922403, 21874034]
- Key Research and Devel- opment Project of Anhui Province [202104a07020013]
- Natural Science Research Project of Anhui Province [2108085QB84]
- Funda- mental Research Funds for the Central Universities [JZ2022HGPB0307, JZ2021HGTA0171, JZ2021HGQA0243]
- Opening Project of State Key Laboratory of Tea Plant Biology [SKLTOF20210105]
Meat nutrition and safety are closely related to people's health and quality of life. Traditional methods for analyzing meat quality have certain disadvantages, while Raman spectroscopy is gaining more attention for its potential in rapid, non-destructive and portable analysis. This review introduces the principles of common Raman techniques in meat analysis and focuses on their applications in structure analysis, quality evaluation, and security control.
Meat nutrition and safety is highly related to people's health and quality of life. There is a huge demand to rapidly analyze meat quality during product processing and storage, but few rapid detection tools. Traditional strategies have certain disadvantages, including time-consuming, expensive, damage to samples, and the need for professional operators. Nowadays, Raman spectroscopy is drawing more and more attention due to its potential in fingerprint, specificity, speed, non-destructive and portable. This comprehensive review first briefly introduces the principles of meat analysis by common Raman techniques, e.g. Raman spectroscopy, surface-enhanced Raman spectroscopy (SERS), Raman chemical imaging (RCI), and spatially offset Raman spectroscopy (SORS), and then focus on their analytical applications on structure analysis, quality evaluation, and security control. This review also prospects the future development trend and challenges in detecting and analyzing meat and meat products.
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