Near Infrared Reflectance Analysis of Fat, Protein and Gross Energy of Chicken and Rainbow Trout Carcasses

Valdés, M. Esperanza; Atkinson, Joanne; Leeson, S.; Hilton, J. W.

doi:10.4141/cjas89-124

Cited by 15 publications

(6 citation statements)

References 2 publications

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“…In this sense, although NIR spectra could explain a high percentage of the variability related to this chemical parameter, this component could not be predicted as well as the fat content. This is in agreement with previous studies performed with beef samples 14,22,3 but not with that described in poultry chicken carcasses, 24,25 breast, 24 breast and thighs 26 or lambs meat samples. 8 The ash content (R 2 = 0.71, SE CV = 7.95 g kg -1 ) could not be predicted as well as the previous chemical components by NIR spectroscopy, since the different minerals do not absorb radiation at characteristic wavelengths in the near infrared region.…”

Section: Nir Spectroscopy Resultssupporting

confidence: 92%

“…7 The predictions obtained in the present study for CP and fat content were not as good as those described previously by other authors in predicting the chemical composition of different meat products. 1,24,25 Although the samples used in the present study were thoroughly homogenised during processing, they were very heterogeneous in origin, since Table 2. The correlation between carcass descriptors recorded for all carcasses from each of three chicken genotypes; fast-growing broiler, slow-growing broiler and a layer genotype.…”

Section: Nir Spectroscopy Resultsmentioning

confidence: 99%

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The Ability of Visible and near Infrared Reflectance Spectroscopy to Predict the Chemical Composition of Ground Chicken Carcasses and to Discriminate between Carcasses from Different Genotypes

McDevitt

Gavin

Andrés

et al. 2005

Journal of Near Infrared Spectroscopy

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The potential of visible and near infrared (NIR) spectroscopy to predict the fat, crude protein (CP) and ash content (g kg−1 DM) in dry ground chicken carcasses was evaluated. In addition, NIR spectroscopy was used to discriminate between ground carcasses from three different chicken genotypes: fast-growing broiler, slow-growing broiler and a layer-type chicken. When corrected for age and body mass (BM), the fast-growing broiler had the highest fat content and the lowest CP and ash content of the three genotypes. In contrast, the layer genotype had the highest CP and ash content and the lowest fat content. The fat, ash and CP content were intermediate in the slow-growing broilers. Spectra could explain a high proportion of the variability in carcass composition with respect to fat ( R2 = 0.93) and CP ( R2 = 0.86) content but less so for the ash content ( R2 = 0.71). Carcasses could be accurately classified according to chicken genotype or dietary treatment using NIR. However discrimination between male and female birds was not so clear, probably because all the birds used in the study were sexually immature.

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Section: Nir Spectroscopy Resultssupporting

confidence: 92%

Section: Nir Spectroscopy Resultsmentioning

confidence: 99%

The Ability of Visible and near Infrared Reflectance Spectroscopy to Predict the Chemical Composition of Ground Chicken Carcasses and to Discriminate between Carcasses from Different Genotypes

McDevitt

Gavin

Andrés

et al. 2005

Journal of Near Infrared Spectroscopy

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“…Several alternative techniques have been examined in an effort to reduce dependence upon traditional methods, and to speed the prediction of carcass composition. Near Infrared Reflectance Analysis (NIRA) has been used in the inspection of fish carcass composition (Valdes et al 1989) but is limited in application because of the need to grind samples. Gjerde (1987) examined the utility of Computerized Tomography (CT) with some Flatbed Scanning for Examining Lipid Distribution in Fish success.…”

Section: Introductionmentioning

confidence: 99%

Flatbed Scanning as a Novel Approach for Examining Lipid Distribution in Fish: Comparison with MRI and Traditional Chemical Methods

Wille¹,

Jain²,

McLean³

et al. 2004

International Journal of Recirculating Aquaculture

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Depending upon species, the concentration and distribution of lipid in fish flesh impacts both processing requirements and eating quality. Dispersal of lipid within fish muscle may be manipulated by diet, feeding strategy, and through selective breeding. Several methods are currently used to examine lipid deposition in fish, but these are either arduous, costly, or reliant upon noxious chemicals. The need exists for a rapid, inexpensive, and safe method for examining lipid distribution in fish flesh. A technique that satisfies the preceding criteria was developed. Fish cutlets were stained with oil red 0, scanned, and the images saved in 600 dpi *.tiff format. Oil red 0 was employed to differentiate muscle tissue from lipid. Cutlets were examined using computer-assisted image analysis and lipid presence in each cutlet recorded in percent terms. The results were compared to data generated from the same cutlets using Magnetic Resonance Imaging to separate muscle from lipid. No differences were detected between methods with regards to lipid distribution, which followed an anterior to posterior decline in the body. Lipid dispersal did not differ with gender. Estimates of total lipid in scanned images were identical to those recorded using chemical analysis.

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“…The reflectance spectrum of a sample is the summation of the spectra of its major chemical components (Deaville & Flinn 2000). In raw fish, NIRS has successfully been applied for determination of carcass composition in rainbow trout (Gjerde & Martens 1987; Valdes et al . 1989), salmon (Lee et al .…”

Section: Introductionmentioning

confidence: 99%

“…The re¯ectance spectrum of a sample is the summation of the spectra of its major chemical components (Deaville & Flinn 2000). In raw ®sh, NIRS has successfully been applied for determination of carcass composition in rainbow trout (Gjerde & Martens 1987;Valdes et al 1989), salmon (Lee et al 1992), freshwater ®sh (Mathias et al 1987), ®sh tissue using mid-infrared transmission (Darwish et al 1989) and near infrared transmittance (Solberg 1995). The total UK production of ®shmeal in 1997 was 45 000 tonnes [mostly from the trimming from food ®sh (UFP 1996;FIN 1998)].…”

Section: Introductionmentioning

confidence: 99%

Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish

Cozzolino¹,

Murray²,

Scaife³

2002

Aquaculture Nutrition

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Near infrared reflectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw fish samples used to make fishmeal. The coefficients of determination (R2calibration) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8.01) in g kg–1 for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R2calibration and SECV of 0.96 (3.51) in mg g–1. Temperature also was predicted by NIRS, yielding R2calibration: 0.98 and SECV: 1.07 °C. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw fish used by the fishmeal industry.

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Near Infrared Reflectance Analysis of Fat, Protein and Gross Energy of Chicken and Rainbow Trout Carcasses

Cited by 15 publications

References 2 publications

The Ability of Visible and near Infrared Reflectance Spectroscopy to Predict the Chemical Composition of Ground Chicken Carcasses and to Discriminate between Carcasses from Different Genotypes

The Ability of Visible and near Infrared Reflectance Spectroscopy to Predict the Chemical Composition of Ground Chicken Carcasses and to Discriminate between Carcasses from Different Genotypes

Flatbed Scanning as a Novel Approach for Examining Lipid Distribution in Fish: Comparison with MRI and Traditional Chemical Methods

Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish

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