Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy

Abstract

The feasibility of using visible/near-infrared spectroscopy (vis/NIR) to segregate broiler breast fillets by water-holding capacity (WHC) was determined. Broiler breast fillets (n = 72) were selected from a commercial deboning line based on visual color assessment. Meat color (L*a*b*), pH (2 and 24 h), drip loss, and salt-induced water uptake were measured. Reflectance measurements were recorded from 400 to 2,500 nm in both raw and freeze-dried breast meat samples. Raw and freeze-dried samples had similar spectra in the visible region (400-750 nm), but the freeze-dried samples exhibited numerous bands in the NIR region (750-2,500 nm) corresponding to muscle proteins and lipids that were not observed in the NIR spectra of the raw samples. Linear discriminate analyses were used to classify fillets as high-WHC or low-WHC according to predicted meat quality characteristics. Using the visible spectra (400-750 nm), fillets could be correctly classified into high-WHC and low-WHC groups based on drip loss and salt-induced water uptake with 88 to 92% accuracy in raw samples and 79 to 86% accuracy in freeze-dried samples. Using the NIR spectra (750-2,500 nm), fillets could be correctly classified into high-WHC and low-WHC groups with 74 to 76% accuracy in raw samples and 85 to 86% accuracy in freeze-dried samples. Thus, freeze-drying enhanced the accuracy of WHC classification using the NIR portion of the spectra. Data from this study demonstrate the potential for utilizing vis/NIR spectroscopy as a method for classifying broiler breast meat according to WHC.

Visible and Near-Infrared Hyperspectral Imaging for Cooking Loss Classification of Fresh Broiler Breast Fillets

“…Only minor differences were observed in the moisture contents of the high-CL and low-CL muscles. As also indicated in previous study [8], the WHC is closely connected with the membrane and structural integrity of cells in the muscle tissue. Table 2 shows the performances of models developed using PLS-DA and RBF-SVM with optimal preprocessing methods, respectively.…”

“…Low-CL fillets exhibited higher reflectance signals at 550 nm and 492 nm than high-CL fillets, which indicated that the samples could be initially screened by meat color attributes (in accordance with the statistics in Table 1). Specifically, the bands at 980 nm and the weak valley at 762 nm were closely related to the presence of water in muscles, which could be attributed to the second and third overtone of O-H stretching mode of water, respectively [8,30]. Only minor differences were observed in the moisture contents of the high-CL and low-CL muscles.…”

“…Sci. 2018, 8,256 4 of 15 meter and a PH57-SS spear-tipped pH probe (Hach Inc., Loveland, CO, USA). The pH meter was calibrated with pH 4.0 and pH 7.0 standard buffers, and the probe was rinsed with de-ionized water between measurements.…”

“…This overall good result might be due to content differences of the myoglobin and heme pigments [48] in fillets of the two groups. Moreover, the previous works showed that visible spectra are helpful for classifying raw fillets into high-and low-WHC groups [8] as important wavelengths with high loadings were mostly in that region [48]. Although PLS-DA and RBF-SVM models had similar performance, the former model was more robust as there was a smaller absolute difference between CCRs in the calibration and prediction processes.…”

Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets

“…Nowadays, chicken breast meat with quality assurance is becoming more expected and pursued by consumers. Water-holding capacity (WHC) is defined as the ability of muscle to retain water or resist water loss and is determined by a series of complicated physical structures and chemical components of chicken meat (i.e., diameter and density of muscle fibers and the integrity of connective tissue, as well as myofibrillar protein and collagen content) [2][3][4][5]. Meanwhile, a change in WHC is usually expressed as a change in texture in the meat to a large extent [6].…”