Raman Spectroscopy
What is Raman Spectroscopy?
Molecular vibrations are induced by the electromagnetic radiation from a laser. Each band in the Raman spectrum can be coupled to one or several functional groups in the sample
From the spectrum, identification and quantification of components relevant for meat industry can be made:
• Mono-Unsaturated Fatty Acids (MUFA)
• Poly-Unsaturated Fatty Acids (PUFA)
• Saturated Fatty Acids (SFA)
• Single fatty acids
An alternative technique to measure fat composition Chromatography is the reference method for fat composition analysis. Chromatography is accurate but time consuming Raman and other spectroscopic techniques could be potential alternatives.
Advantages
• Rapid and non-destructive
• No or minimal sample pretreatment needed
• Non-contact or contact measurements
• Measurements through packaging
• Water provide weak Raman signals
• Compatible with fibre optics
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