Application of FT NIR spectroscopy in the determination of basic physical and chemical properties of sausages
2010
Prochazkova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Mleka | Drackova, M.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Mleka | Salakova, A.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa | Gallas, L.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa | Pospiech, M.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce | Vorlova, L.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Mleka | Tremlova, B.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vegetabilnich Potravin a Rostlinne Produkce | Buchtova, H.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa
The objectives of this study were to develop calibration models to determine water activity, pH and concentrations of fat, dry matter, salt, and non collagen muscle protein 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, 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.
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