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dc.creatorLozano Saiz, Maríaes_ES
dc.creatorRodríguez Ulibarri, Pabloes_ES
dc.creatorEcheverría Morrás, Jesúses_ES
dc.creatorBeruete Díaz, Migueles_ES
dc.creatorSorolla Ayza, Marioes_ES
dc.creatorBeriain Apesteguía, María Josées_ES
dc.date.accessioned2017-09-12T17:04:51Z
dc.date.available2018-10-01T23:00:12Z
dc.date.issued2017
dc.identifier.issn1936-9751 (Print)
dc.identifier.issn1936-976X (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/25575
dc.descriptionThe final publication is available at Springer via http://dx.doi.org/10.1007/s12161-017-0879-1en
dc.description.abstractThe 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.sponsorshipThis 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.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherSpringeren
dc.relation.ispartofFood Analytical Methods (2017) 10:3462–3470en
dc.rights© Springer Science+Business Media New York 2017en
dc.subjectFT-MIR spectroscopyen
dc.subjectFaten
dc.subjectMeaten
dc.subjectProteinen
dc.subjectPrediction modelsen
dc.titleMid-infrared spectroscopy (MIR) for simultaneous determination of fat and protein content in meat of several animal speciesen
dc.typeArtículo / Artikuluaes
dc.typeinfo:eu-repo/semantics/articleen
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISC - Institute of Smart Citieses_ES
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chaines_ES
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. InaMat - Institute for Advanced Materialses_ES
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.embargo.terms2018-10-01
dc.identifier.doi10.1007/s12161-017-0879-1
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/6PN/TEC2011-28664en
dc.relation.publisherversionhttps://dx.doi.org/10.1007/s12161-017-0879-1
dc.type.versionVersión aceptada / Onetsi den bertsioaes
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen


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