Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Microbiology
Abstract
This study illustrates the ability of laser induced breakdown spectroscopy (LIBS) to detect and map 22 minerals in food. A LIBS system was used to spatially collect spectra of beef samples. Samples were 23 brined in a 6% salt solution for 2h and 24h along with a control sample. Samples were measured by 24 scanning the cross-section of each sample in a 90 X 90 square grid. Sodium (Na) distribution images 25 with respect to emission peak at 589.05 nm were generated after pre-processing the spectral data which 26 directly corresponds to salt levels. As expected, the control sample showed the lowest Na distribution 27 whereas 2h brined sample showed distribution along the sample’s edges decreasing towards the centre. 28 The 24 h brined sample showed increased diffusion. Overall, results show the ability of LIBS to map 29 salt diffusion in meat via Na LIBS imaging, which could be used to optimize brining conditions
DOI
https://doi.org/10.1016?j.jfoodeng.2017.08.010.
Recommended Citation
Dixit, Y., Cullen, P.J. & Sullivan, C. (2018). Introduction to laser induced breakdown spectroscopy imaging in food: salt diffusion in meat. Journal of Food Engineering, vol. 216, pp. 120-124. doi: 10.1016?j.jfoodeng.2017.08.010.
Publication Details
Journal of Food Engineering, Vol. 216, pp. 120-124.