Influence of sodium chloride on muscle UV autofluorescence characteristics. (1st June 2023)

• Record Type: Journal Article
• Authors: Abou El Karam, Saïd; Ferrand, Maxime; El Jabri, Mohammed; Vautier, Antoine; Carlier, Martine; Germond, Arnaud; Astruc, Thierry
• Is Part Of: Food chemistry. Volume 410(2023)
• Publication Date: 2023-06-01
• Subjects: UV spectroscopy -- Fluorescence -- Muscle -- Protein denaturation -- Tryptophan -- Brined meat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135352
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Tryptophan is the primary fluorophore in skeletal muscle. UV fluorescence response in muscle tissue varies with salt content. Muscle fluorescence is not linearly salt dependent. Physicochemical muscle characteristics influence muscle autofluorescence. Abstract: Salted and tumbled pork teres major muscle samples, with varying sodium chloride content (1.1 % to 1.9 %), were examined by UV fluorescence spectroscopy. Results indicated that muscle fluorescence varies with salt level as a consequence of the protein denaturation state. The 1.5 % NaCl level was the threshold beyond which the fluorescence properties no longer changed markedly. Changes in muscle fluorescence do not appear to be linearly related to salt levels. Hence, we explored whether the change in fluorescence relies on other factors relating to the variability of carcass characteristics and on muscle physicochemical changes that are partly dependent on stress response and on postmortem metabolism evolution.