When you illuminate a sample with ultraviolet (UV) light, a number of molecules will emit light in the visible spectrum. This phenomenon is called fluorescence and it can be used to quantify, for example, connective tissue in meat, riboflavin in dairy products or oxidation in fish and meat products. This method can measure in great detail the breakdown of the light sensitive compounds that start photo-oxidation, as well as the formation of the resultant oxidation products. Fluorescence spectroscopy and multivariate curve resolution (PARAFAC) are used for example to follow the most important photochemical processes that initiate photo-oxidation in dairy products under various conditions.
With our collaboration, plastic manufacturers have begun to use the method for efficient evaluation of various packaging materials. We have, for example, shown how the manufacturers can avoid a rancid taste in butter with the correct choice of packaging.
With fluorescence it is possible to detect the presence of chlorophyll remnants and Nofima Mat is working on a method for preventing faecal contamination in the slaughter of cattle.
