Fluorescence spectra of nutrients in chicken and skin under baking conditions

Abstract

The chicken and skin were studied by fluorescence spectroscopy. The three-dimensional fluorescence spectra of chicken and skin were measured, It was concluded that the optimal excitation wavelength corresponding to the fluorescence peak of 330 nm in chicken was 270 nm, and that of 475 nm and 520 nm was 370 nm. The optimal excitation wavelength corresponding to the 475 nm fluorescence peak of chicken skin was 370 nm. The fluorescence spectra of chicken skin and chicken excited by the wavelength of 370 nm were analyzed. The fluorescence peak came from myoglobin at 555 nm at the beginning of roasting, and the contribution of fluorescence peak came from oxygenated myoglobin at 540 nm and 580 nm as the baking time increased. When the baking time was more than 12 min, the fluorescence intensity of oxygenated myoglobin at 580 nm was close to zero. At this point, a considerable part of myoglobin had been converted into ferric myoglobin, while Fe3+ in ferric myoglobin could not be absorbed by human body. At this point, the skin of chicken was no longer suitable for large amounts of consumption, while the relative performance of chicken was not obvious.