Prediction of sodium content in commercial processed meat products using near infrared spectroscopy

被引：35

作者：

De Marchi, Massimo ^{[1
]}

Manuelian, Carmen L. ^{[1
]}

Ton, Sofia ^{[1
]}

Manfrin, Davide ^{[2
]}

Meneghesso, Michele ^{[2
]}

Cassandro, Martino ^{[1
]}

Penasa, Mauro ^{[1
]}

机构：

[1] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAF, Viale Univ 16, I-35020 Legnaro, PD, Italy

[2] Foss Italia Srl, Corso Stati Uniti 1-77, I-35127 Padua, Italy

来源：

MEAT SCIENCE | 2017年 / 125卷

关键词：

Sodium; Salt; Near infrared spectroscopy; Meat product; Bacon; Sausage; REFLECTANCE SPECTROSCOPY; CHEMICAL-PARAMETERS; QUALITY TRAITS; SALT; SPECTROMETRY; FEASIBILITY; MOISTURE; CHLORIDE; NACL;

D O I：

10.1016/j.meatsci.2016.11.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study evaluated the ability of near infrared transmittance (NIT) spectroscopy (FoodScan, 8501050 nm) to predict sodium (Na) content in commercial processed meat products (n = 310) as intact and ground samples. Prediction models were built with all samples spectra and with spectra divided in 5 categories according to the manufacturing meat process. Sodium content (%) was determined using inductively coupled plasma optical emission spectrometry. Modified partial least squares regression for the overall samples showed satisfactory predictive ability for intact (coefficient of determination in cross-validation, R-cv(2) = 0.93) and ground samples (R-cv(2) = 0.95). Despite the low number of samples, good specific prediction models were developed for each commercial meat category. In conclusion, NIT is really promising for at-line application to predict Na in processed meat products which could help industry to accomplish the new labelling regulation. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：61 / 65

页数：5

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