Journal
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 2459-2464Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.038
Keywords
Chemometrics; Chicken meat; Fatty acid; Near infrared spectroscopy
Funding
- Bando Progetti di Ricerca di Ateneo (University of Padova, Italy) [CPDA087448/08]
Ask authors/readers for more resources
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 (Pectoralis superficialis) 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 (R-CV(2) of 0.90 and 0.93, and SECV, 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 R-CV(2) 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 (R-CV(2) of 0.62 and SECV 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. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available