Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages
| العنوان: | Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages |
|---|---|
| المؤلفون: | Lenka Vorlová, Alena Saláková, Zuzana Procházková, Hana Buchtová, Leo Gallas, M. Dračková, Bohuslava Tremlová, Matěj Pospiech |
| المصدر: | Acta Veterinaria Brno, Vol 79, Iss 9, Pp 101-106 (2010) |
| بيانات النشر: | University of Veterinary and Pharmaceutical Sciences, Brno, 2010. |
| سنة النشر: | 2010 |
| مصطلحات موضوعية: | spectroscopy, lcsh:Veterinary medicine, General Veterinary, Water activity, Correlation coefficient, Near-infrared spectroscopy, Analytical chemistry, chemistry.chemical_compound, chemistry, calibration models, sausages, Partial least squares regression, Calibration, lcsh:SF600-1100, Dry matter, Lactose, Spectroscopy, FT-NIR |
| الوصف: | The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS) method. These calibration models were checked later by crossvalidation. The following statistical values were obtained: R (correlation coefficient) = 0.997 and SEC (standard error of calibration) = 0.002 for water activity, R = 0.966 and SEC = 0.023 for pH, R = 0.995 and SEC = 0.970 for dry matter content, R = 0.995 and SEC = 0.045 for salt content, R = 0.965 and SEC = 0.652 for non collagen muscle protein, R = 0.996 and SEC = 0.559 for fat content. The results of the study showed that FT-NIR is a suitable method for rapid analysis of physical and chemical properties of sausages. FT-NIR, spectroscopy, calibration models, sausages Fourier Transform Near Infrared (FT-NIR) spectroscopy has been a success in the chemical analysis industry thanks to a number of advantages, as it is a rapid and exact method. In the dairy industry, spectroscopy in the infrared region is used for assessing lactose, protein and fat contents in milk. It is also used in the cereals and feedstuffs producing industries. It has been shown in the course of the last three decades that NIR is also a very efficient and promising method for the |
| اللغة: | English |
| تدمد: | 1801-7576 0001-7213 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfde1518507d20f5b2e73671843c196c https://actavet.vfu.cz/79/9/0101/ |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....dfde1518507d20f5b2e73671843c196c |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18017576 00017213 |
|---|