Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy

The aim of this work was the direct determination of lactulose (LCT) concentration in freeze-dried heat-treated milks using diffuse reflectance Fourier transform infrared spectroscopy (DRIFTS) without any chemical pretreatment of the milk. The 'actual' lactulose concentrations estimated by means of high-performance liquid chromatography (HPLC) were correlated with the spectral region 1286-754 cm À1 of DRIFTS spectra in the second-derivative form of the milk samples using partial least squares (PLS) regression. A linear relationship was established between the 'actual' and the concentrations recalculated using the built model. The proposed DRIFTS method is simple, rapid and low cost.

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“…In this respect, the PLS regression was applied using the 1286–754 cm −1 in the second‐derivative form (Ritthiruangdej et al . ).…”

Section: Resultsmentioning

confidence: 97%

Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

Pappas

Sakkas

Moschopoulou

et al. 2015

Int J of Dairy Tech

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“…This is a great advantage for NIR spectroscopy to be implemented by the industry as a nondestructive method for rapid analysis of chemical composition of steamed pork sausages. Ritthiruangdej et al 73 observed different prediction accuracies according to the mathematical treatment used, where prediction results were worse from second derivative mathematical pre-processing. According to these authors, the reason for the apparent breakdown could be explained as the non-monotinic amplification scatter substantially induced by the physical structure of sausages.…”

Section: Prediction Of Meat Products Qualitymentioning

confidence: 99%

“…The second derivative has been most commonly used as a pre-treatment method for NIR spectra, and sometimes maybe without consideration as to why it may or may not be suitable. However, the results from Ritthiruangdej et al 73 suggest that physical structure of the samples is important to consider, so that the adequate mathematical treatment to spectra collected in reflectance is applied. Fernandez-Cabanas et al 74 estimated the FA profile in pork dry-cured sausages by NIR spectroscopy and found prediction equations suitable for screening purposes for SFA, but unsatisfactory for unsaturated FA.…”

Section: Prediction Of Meat Products Qualitymentioning

confidence: 99%

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

et al. 2017

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Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.

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“…It was observed that there are several obvious absorption peaks emerged in the whole 900-1700-nm range, which were associated with overtone and combination vibrations of hydrogen-containing functional groups, such as C-H, O-H, N-H and S-H (ElMasry et al 2011). In specific, absorption maxima that appeared at around 975 nm was assigned to the O-H stretching second overtone of water (Ritthiruangdej et al 2011). The absorption peak around 1210 nm was due to the C-H stretching second overtone (presence of fat) (Morales-Sillero et al 2011).…”

Section: Spectral Profiles Of Salmon Samplesmentioning

confidence: 99%

Selection of Informative Spectral Wavelength for Evaluating and Visualising Enterobacteriaceae Contamination of Salmon Flesh

Sun

2015

Food Anal. Methods

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Enterobacteriaceae is one kind of harmful microorganisms commonly presented in raw fish products, and detection of Enterobacteriaceae plays a very important role in evaluating microbial contamination. This work was carried out to exploit the potential of emerging hyperspectral imaging technique to determine the Enterobacteriaceae contamination of salmon flesh during cold storage. The spectral information ranging from 900 to 1700 nm (239 wavelengths) was extracted to relate to the Enterobacteriaceae loads (recorded as log 10 CFU/g) using partial least square (PLS) regression, developing a PLS model with correlation coefficient of prediction (r P ) of 0.94 and root mean square error of prediction (RMSEP) of 0.53 as well as residual predictive deviation (RPD) of 2.97. By applying successive projection algorithm (SPA), eight wavelengths at 924, 931, 964, 1068, 1262, 1373, 1628 and 1668 nm among the 239 wavelengths were selected as informative wavelengths to reduce the information redundancy and optimise the PLS model. With the eight informative wavelengths, a simplified PLS model defined as SPA-PLS was established with r P of 0.95, RMSEP of 0.47 and RPD of 3.23. To visualise the contamination degree of salmon flesh caused by Enterobacteriaceae, the SPA-PLS model was transferred to each pixel of images, and colourful distribution maps were produced with different colour represented different numbers of Enterobacteriaceae colonies. The results showed that hyperspectral imaging operating in 900-1700 nm is promising in evaluating Enterobacteriaceae contamination of salmon products. More studies are still required to further refine the multispectral imaging system to achieve online application.

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Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy

Cited by 40 publications

References 17 publications

Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

Selection of Informative Spectral Wavelength for Evaluating and Visualising Enterobacteriaceae Contamination of Salmon Flesh

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