Visible/NIR analysis of fat, protein and water in chilled pork

Kui Wu Liu, Fang Cheng, Hong Jian Lin, Tong Sun, Kai Xu, Lei Xiu Hu, Yi Bin Ying, Hui Rong Xu

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

Fat, protein and water were determined by visible and NIR transmittance spectroscopy in chilled pork. After preprocessed by multiplicative scatter correction (MSC), the quantitative analysis models were developed based on the original, first derivative and second derivative spectra by using partial least squares (PLS) at the temperatures of 0-4°C and 20°C, respectively. By comparing the correlation coefficient (r), RMSEC, and SEP, we found that the first derivative model was the best, and the performance for 0-4 °C was better than that for 20°C. At 0-4 °C and 20°C, the correlation coefficients were 0.950 and 0.924 for fat, 0.713 and 0.455 for protein and 0.944 and 0.914 for water respectively, SEP values were 2.41 and 2.95 for fat, 5.44 and 4.25 for protein, and 2.37 and 2.38 for water respectively. The results showed that the visible and NIR analysis could measure the fat and water contents in chilled pork well, but was bad for protein, and this was caused by processing line of chilled pork. What's more, the spectrum offset was found in the original spectra at about 770 nm to be about 10 nm.

Original languageEnglish (US)
Pages (from-to)102-105
Number of pages4
JournalGuang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis
Volume29
Issue number1
StatePublished - Jan 1 2009

Keywords

  • Chilled pork
  • Fat
  • Protein
  • Visible/NIR
  • Water

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