Near-infrared reflectance spectroscopy for predicting lipid content in duck breast meat : [Preprint]
2009
Bastianelli, Denis | Bonnal, Laurent | Chartrin, Pascal | Bernadet, Marie-Dominique | Marie-Etancelin, Christelle | Baéza, Elisabeth
Within the framework of a project requiring an important number of measures of lipid and water content in duck breast meat, near-infrared spectroscopy (NIRS) was evaluated in order to limit the use of the reference method requiring long analytical process. Three modes of spectra acquisition were tested: direct measurement on intact breast muscle just after the cutting and boning process (spectrometer ASD Labspec Pro) or later in the laboratory (spectrometer FOSS NIRS system) on ground meat or slices of breast meat. Calibration equations based on ground meat were the most precise. The SECV (standard error of cross-validation) was 0.31% for lipids and 0.57% for water, the repeatability of reference measurements being 0.23% and 0.30%, respectively. The data obtained on slices were less precise (lipids: SECV=0.51%; water: SECV=0.73%). The direct measurements on breast muscle also gave poorer calibrations (lipids: SECV=0.48%; water: SECV=0.64%). In conclusion, the prediction with NIRS of lipid and water content gave satisfactory data, particularly when realized in the laboratory on ground breast meat. Direct measurements were less precise, but allowed, nevertheless, a first valid estimation of the chemical composition. (Résumé d'auteur)
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