Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

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• 作者：R. Riovanto¹ ; M. De Marchi ; ¹ ; ^{massimo.demarchi@unipd.it} ; M. Cassandro ; M. Penasa
• 关键词：Chemometrics ; Chicken meat ; Fatty acid ; Near infrared spectroscopy
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 October, 2012
• 年：2012
• 卷：134
• 期：4
• 页码：2459-2464
• 全文大小：183 K

文摘

In the present study, near infrared transmittance (NIT) spectroscopy was tested as a potential analytical technique to predict the FA profile of ground chicken breast (m>Pectoralis superficialism>) considering the wavelengths between 850 and 1050 nm. Calibration equations were built using reference data expressed as (i) percentage of total FA and (ii) absolute concentration, i.e., mg of FA in 100 g of fresh meat. Calibrations developed on FA expressed in absolute concentration were much more accurate than those developed on percentage of total FA. The highest performances were obtained for two groups of FA, namely saturated and monounsaturated ( of 0.90 and 0.93, and SE_CV of 53.59 and 70.13 mg of FA on 100 g of meat, respectively), and for few individual FA (palmitic acid, oleic acid), having higher than 0.9. Sample pre-processing (milling) and different spectra pre-treatments were necessary to maximise the performance. Polyunsaturated FA were the hardest components to determine ( of 0.62 and SE_CV of 61.96 mg of FA on 100 g of meat) and results suggest that NIT spectroscopy cannot be referred to as reliable method to predict these constituents.