期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 1, 页码 12-20出版社
ELSEVIER
DOI: 10.1016/j.lwt.2013.01.001
关键词
Fish fillet; MID-FTIR spectroscopy; PCA; Chemometric model; Omega-3 fatty acids
资金
- Consejo Nacional de Ciencia y Tecnologia (CONACyT)
- Secretaria de Estudios de Posgrado e Investigacion del Instituto Politecnico Nacional de Mexico (SIP-IPN)
Fourier transform mid-infrared (MID-FTIR) spectroscopy coupled with partial least square algorithm (PLS-1) was used to predict total fat, fatty acid composition, and nutritional parameters as content of omega-3/100 g of fish, and fish lipid quality index (FLQ index) of Atlantic bluefin tuna, crevalle jack, and Atlantic Spanish mackerel chilled fillets. Chemometric model was developed with 84 samples from the 3 fish species at different season capture and varying the storage times. The performance of the regression model was evaluated according to coefficients of determination (R-2), residual predictive deviation of cross-validation (RPDcv), and percentage relative difference (% RD). Chemometric model provided good reliability in the prediction of total fat (R-2 = 0.968, RPDcv = 4.76), fatty acids (R-2 between 0.893 and 0.996, RPDcv between 2.35 and 7.68), FLQ index (R-2 = 0.997, RPDcv = 8.52), and content of omega-3/100 g of fish (R-2 = 0.968, RPDcv = 3.74). The results demonstrated that chemometric model could be applied simultaneously to chilled fillets of these three species. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据