Fluorescence of muscle and connective tissue from cod and salmon

 

Introduction

Collagen in fish muscle is known to influence quality parameters such as texture and degree of gaping. Determination of the collagen content and its degradation by a fast instrumental method, such as fluorescence spectroscopy, can be important for controlling and optimizing processing and marketing. These data includes fluorescence spectra from fish muscle and collagen and measurements of texture and gaping. The purpose was to relate the fluorescence spectra to the occurrence of collagen type I and type V. Changes in autofluorescence characteristics during storage were investigated as well.

 

Reference

Andersen, C.M. and Wold, J.P. Fluorescence of muscle and connective tissue from cod and salmon. Journal of Agricultural and Food Chemistry, 51:470-473 (2003)

 

Get the Data (Unscrambler)

 

The data are available in three zipped Unscrambler files (salmon, cod and collagen), packed into one large zip-file (CMA2_fluo.zip).
The three Unscrambler files contain:

Salmon:
Variable 1: Category variable describing the storage time in weeks
Variable 2: Texture
Variable 3: Gaping scores
Variables 4-259: Fluorescence spectra

Cod:
Variable 1: Category variable describing the storage time
Variable 2: Category variable describing the part of the fish used for measurement
Variable 3-258: Fluorescence spectra

Collagen:
Variable 1-256: Fluorescence spectra

If you use the data we would appreciate that you report the results to us as a courtesy of the work involved in producing and preparing the data. Also you may want to refer to the data by referring to

Andersen, C.M. and Wold, J.P. Fluorescence of muscle and connective tissue from cod and salmon. Journal of Agricultural and Food Chemistry, 51:470-473 (2003)
 

Data Description

Sample preparation: The samples were placed in specially designed sample cuvettes, which exposed a flat circular surface with a diameter of 5 cm for measurement. Samples were placed in the cuvettes such that the interior of the fillets was exposed for autofluorescence measurements. Before measurements, the samples were conditioned at 18°C for at least one hour.

Fluorescence spectroscopy: The samples were excited with a 332 nm interference filter where after the emission was measured from 360 to 600 nm. Two spectra were collected and the average was used for further analysis.

Texture: Texture was evaluated instrumentally by compression using a Texture Analyzer TA.XT2 equipped with a cylindrical plunger. The plunger was pressed into the fillets at a constant rate of 1 mm-1 until it reached 90 % of the sample height. The resistance force was recorded at the maximum force obtained during compression. Two measurements were performed on each fillet, and the mean value was used for the analysis. The measurements were made in front of the dorsal fin, about 1.5 cm above the lateral line.

Gaping: Gaping was evaluated by giving the fillets a score from zero to five, which was estimated from the appearance of the muscle . Zero was given for a fillet without gaping and five was given for a fillet with severe gaping.