Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

被引：63

作者：

Sierra, V. ^{[1
]}

Aldai, N. ^{[1
]}

Castro, P. ^{[1
]}

Osoro, K. ^{[1
]}

Coto-Montes, A. ^{[2
]}

Olivan, M. ^{[1
]}

机构：

[1] Serv Reg Invest & Desarrollo Agroalimentario SERI, Villaviciosa 33300, Asturias, Spain

[2] Univ Oviedo, Fac Med, Dept Morfol & Biol Celular, Oviedo 33006, Asturias, Spain

来源：

MEAT SCIENCE | 2008年 / 78卷 / 03期

关键词：

NIT; beef; Longissimus thoracic; intramuscular fat; fatty acid profile;

D O I：

10.1016/j.meatsci.2007.06.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The intramuscular fat content and composition influence consumer selection of meat products. A study predicting the fatty acid (FA) profile of ground beef from the Longissimus thoracis of yearling bulls (n = 100) using near infrared transmittance spectroscopy (NIT) was conducted. The samples were scanned using an Infratec 1265 Meat Analyzer which operates in transmittance mode from 850 to 1050 nm. NIT technology was able to accurately predict (R-CV(2) over 0.76) some prominent FAs such as C14:0, C16:0, C16:1cis9, C17:0, C18:1cis9 and C18:1cis11, and minor FAs like C13:0, C15:0, C17:1cis9 and C18:1cis13. When studying FA groups, NIT spectra were able to accurately predict saturated (R-CV(2) = 0.837), branched (R-CV(2) = 0.701) and monounsaturated (R-CV(2) = 0.852) FAs. In addition, NIT spectra provided useful information on the contents of conjugated linoleic acids (CLA) in beef. These results show the potential of NIT technique as a rapid and easy tool to predict the major FAs in beef, especially those located in triglycerides. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：248 / 255

页数：8

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