Near infrared reflectance (NIR) spectroscopy was evaluated as at-line technique to predict FA profile of chicken breast directly at the slaughterhouse. Intact breasts of 214 chickenswere scanned by applying a fiber optic probe to the Pectoralis superficialismuscle.Meat sampleswere analyzed by gas chromatography as the referencemethod for the determination of FA composition. Calibration equations were developed considering NIR wavelengths between 1100 and 1830 nm, and modified partial least square (MPLS) was chosen as the chemometrics method to performthe calibrations. Different mathematical pre-treatments were tested and the best calibration equation for each FA was retained. Near infrared reflectance spectroscopy did not result in satisfactory predictions of FA. The best predictionswere observed for oleic acid (C18:1n-9),monounsaturated FA (MUFA), and polyunsaturated FA (PUFA), and for a fewminor FA. Results suggest that for chicken breastmuscle, a leanmeat, itwas not possible to predict FA using NIR spectroscopy as an at-line technique in the abattoir.

At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy

DE MARCHI, MASSIMO;PENASA, MAURO;CASSANDRO, MARTINO
2012

Abstract

Near infrared reflectance (NIR) spectroscopy was evaluated as at-line technique to predict FA profile of chicken breast directly at the slaughterhouse. Intact breasts of 214 chickenswere scanned by applying a fiber optic probe to the Pectoralis superficialismuscle.Meat sampleswere analyzed by gas chromatography as the referencemethod for the determination of FA composition. Calibration equations were developed considering NIR wavelengths between 1100 and 1830 nm, and modified partial least square (MPLS) was chosen as the chemometrics method to performthe calibrations. Different mathematical pre-treatments were tested and the best calibration equation for each FA was retained. Near infrared reflectance spectroscopy did not result in satisfactory predictions of FA. The best predictionswere observed for oleic acid (C18:1n-9),monounsaturated FA (MUFA), and polyunsaturated FA (PUFA), and for a fewminor FA. Results suggest that for chicken breastmuscle, a leanmeat, itwas not possible to predict FA using NIR spectroscopy as an at-line technique in the abattoir.
2012
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/144054
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 63
  • ???jsp.display-item.citation.isi??? 62
social impact