Mid-infrared spectroscopy (MIR) for simultaneous determination of fat and protein content in meat of several animal species
Date
2017Author
Version
Acceso abierto / Sarbide irekia
Type
Artículo / Artikulua
Version
Versión aceptada / Onetsi den bertsioa
Project Identifier
ES/6PN/TEC2011-28664
Impact
|
10.1007/s12161-017-0879-1
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, 2 ...
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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. [--]
Subject
FT-MIR spectroscopy,
Fat,
Meat,
Protein,
Prediction models
Publisher
Springer
Published in
Food Analytical Methods (2017) 10:3462–3470
Description
The final publication is available at Springer via http://dx.doi.org/10.1007/s12161-017-0879-1
Departament
Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISC - Institute of Smart Cities /
Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chain /
Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. INAMAT2 - Institute for Advanced Materials and Mathematics
Publisher version
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.