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Mid-infrared spectroscopy (MIR) for simultaneous determination of fat and protein content in meat of several animal species
dc.creator | Lozano Saiz, María | es_ES |
dc.creator | Rodríguez Ulibarri, Pablo | es_ES |
dc.creator | Echeverría Morrás, Jesús | es_ES |
dc.creator | Beruete Díaz, Miguel | es_ES |
dc.creator | Sorolla Ayza, Mario | es_ES |
dc.creator | Beriain Apesteguía, María José | es_ES |
dc.date.accessioned | 2017-09-12T17:04:51Z | |
dc.date.available | 2018-10-01T23:00:12Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 1936-9751 (Print) | |
dc.identifier.issn | 1936-976X (Electronic) | |
dc.identifier.uri | https://hdl.handle.net/2454/25575 | |
dc.description | The final publication is available at Springer via http://dx.doi.org/10.1007/s12161-017-0879-1 | en |
dc.description.abstract | The aim of this research was to study the application of MIR spectroscopy as an alternative to conventional methods to determine fat and protein content. Samples of the main species used to produce meat products were analyzed, showing all of them absorption bands at similar wavenumbers though with different intensity. Correlation analysis of absorption intensities showed that bands around 2925, 2854, and 1746 cm−1 are associated with fat content, whereas bands around 3288, 1657, and 1542 cm−1 are associated with proteins. During the validation process, prediction models of fat and protein content were successfully obtained withR2 0.9173 and 0.7534, respectively. Finally, a good result (R2 =0.8829) was obtained on the estimation of the lipid content when the information at only one wavenumber was used. | en |
dc.description.sponsorship | This work was supported by the Spanish Government through the Consolider Engineering Metamaterials under Contract CSD2008-00066 and Contract TEC2011-28664-C02. The FTIR spectrometer was financed by the Spanish Ministry of Economy and Competitiveness in the frame of the project CEI10-2-2005. M. Beruete acknowledges funding by the Spanish Government under the research contract program Ramón y Cajal RYC-2011-08221. | en |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | Springer | en |
dc.relation.ispartof | Food Analytical Methods (2017) 10:3462–3470 | en |
dc.rights | © Springer Science+Business Media New York 2017 | en |
dc.subject | FT-MIR spectroscopy | en |
dc.subject | Fat | en |
dc.subject | Meat | en |
dc.subject | Protein | en |
dc.subject | Prediction models | en |
dc.title | Mid-infrared spectroscopy (MIR) for simultaneous determination of fat and protein content in meat of several animal species | en |
dc.type | Artículo / Artikulua | es |
dc.type | info:eu-repo/semantics/article | en |
dc.contributor.department | Institute of Smart Cities - ISC | es_ES |
dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | es_ES |
dc.contributor.department | Institute for Advanced Materials and Mathematics - INAMAT2 | es_ES |
dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
dc.embargo.terms | 2018-10-01 | |
dc.identifier.doi | 10.1007/s12161-017-0879-1 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//TEC2011-28664-C02-01/ES/ | en |
dc.relation.publisherversion | https://dx.doi.org/10.1007/s12161-017-0879-1 | |
dc.type.version | Versión aceptada / Onetsi den bertsioa | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | en |