期刊
MEAT SCIENCE
卷 90, 期 3, 页码 658-664出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.10.010
关键词
Near-infrared reflectance spectroscopy; Fatty acids; Chicken breast meat
资金
- National Nature Science Foundation of China [30771577]
The aim of this study was to develop near-infrared reflectance spectroscopy (NIRS) calibrations for determination of the fatty acids (FA) in broiler breast meat. A total of 144 breast meat samples were freeze-dried and divided into calibration set and validation set. Calibration models were developed for FA including C14:0, C16:0, C16:1n-7, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C18:3n-3, C18:3n-6, C20:0, C20:1n-9, C20:2n-6, C20:4n-6, C20:5n-3, C22:4n-6, C22:6n-3, C24:0 and 04:1n-9. Calibration models for FA groups were also developed. Calibrations based on the absolute FA content were more accurate than those based on the relative composition (%). The coefficients of determination of FA and FA groups (based on the absolute content) except C18:3n-6, C20:0, C20:2n-6 and C24:1n-9, were between 0.86 and 0.98 for calibration, and 0.83 and 0.97 for validation. The results indicate NIRS can be a feasible and rapid method for determination of FA with a mean concentration over 0.10 g/kg. (C) 2011 Elsevier Ltd. All rights reserved.
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