Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced

被引：13

作者：

Caceres-Nevado, J. M. ^{[1
]}

Garrido-Varo, A. ^{[1
]}

De Pedro-Sanz, E. ^{[1
]}

Perez-Marin, D. C. ^{[1
]}

机构：

[1] Univ Cordoba, Agrifood Campus Int Excellence CeiA3, Fac Agr & Forestry Engn, Dept Anim Prod, Campus Rabanales,N-4,Km 396,Edificio Prod Anim, Cordoba 14014, Spain

来源：

MEAT SCIENCE | 2019年 / 153卷

关键词：

Iberian pig loin; FT-NIR spectroscopy; Fibre optic probe; Intact and minced meat analysis; Chemical composition; REFLECTANCE SPECTROSCOPY; PREDICT MEAT; INTRAMUSCULAR FAT;

D O I：

10.1016/j.meatsci.2019.03.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Conventional chemical analyses of meat products are time-consuming, expensive and destructive. The advantages of NIR spectroscopy are its speed, portability, suitability for both at-line and on-line analysis, low cost and the possibility of simultaneously measuring many different parameters in a large number of samples. The purpose of this study was to develop and validate calibrations for the prediction of moisture, protein and fat in Iberian pig pork loins using an FT-NIR instrument coupled to a 5-m fibre optic sensor head. The best equations obtained for intact loin in both modes of analysis (full and optimal spectral range) displayed Standard Error of Cross-Validation (RMSECV) of 1.06% and 1.09% and Determination Coefficient of Cross-Validation (R-CV(2)) of 0.69 and 0.77 for fat: RMSECV of 0.87% and 0.77% and R-CV(2) of 0.67 and 0.73 for moisture; while for protein, the RMSECV values were 0.51% and 0.49% and the R-CV(2) values were 0.66 and 0.70.

引用

页码：86 / 93

页数：8