USE OF RAMAN SPECTROSCOPY IN DETERMINING THE QUALITY AND SAFETY OF MEAT

Yıl 2023, Cilt: 48 Sayı: 6, 1379 - 1393, 15.12.2023

Hilal Tombuloğlu , Fatih Öz , Sadettin Turhan

https://doi.org/10.15237/gida.GD23116

Öz

The safety and quality of meat and its products are very important regarding people's nutrition, health, and quality of life. In recent years, the rapid growth of the meat industry and the increasing interest in nutrition and food safety revealed the necessity of analyzing foods quickly during processing and storage. Traditional analysis techniques have some disadvantages, including time-consuming, expensive, damage to samples, and the need for professional operators. Nowadays, Raman spectroscopy (RS) is drawing more and more attention in the analysis of meat and its products due to its potential in fingerprint, specificity, speed, non-destructive, and portable. This review summarizes the principle and development history of the RS technique, the characteristics of the various RS techniques, and an overview of the recent advances and applications of RS in meat quality and safety analysis. It also provides insight into the current challenges and future trends of RS in the meat industry.

Anahtar Kelimeler

Raman spectroscopy, Meat quality, Food safety, Rapid analysis

RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI

Öz

Et ve ürünlerinin güvenliği ve kalitesi, insan beslenmesi, sağlığı ve yaşam kalitesi açısından oldukça önemlidir. Son yıllarda et endüstrisinin hızlı büyümesi ayrıca beslenme ve gıda güvenliğine olan ilginin artması, gıdaların işleme ve depolama sırasında hızlı bir şekilde analiz edilmesi zorunluluğunu ortaya koymaktadır. Geleneksel analiz tekniklerinin, zaman alıcı, pahalı, örneklere zarar veren ve profesyonel operatörlere ihtiyaç duyan bazı dezavantajları bulunmaktadır. Günümüzde Raman spektroskopisi (RS), parmak izi potansiyeli, özgüllüğü, hızı, tahribatsız ve taşınabilir olması nedeniyle et ve ürünlerinin analizinde giderek daha fazla ilgi görmektedir. Bu derleme çalışması, RS tekniğinin prensibini ve tarihsel gelişimini, çeşitli RS tekniklerinin özelliklerini ve RS’nin et kalitesi ve güvenlik analizindeki son gelişmelere ve uygulamalara genel bir bakışını özetlemektedir. Ayrıca RS’nin et endüstrisindeki mevcut zorlukları ile gelecekteki eğilimler hakkında da bilgi sunmaktadır.

Anahtar Kelimeler

Raman spektroskopisi, Et kalitesi, Gıda güvenliği, hızlı analiz

Kaynakça

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