Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds

Ortíz, Alberto; Parrini, Silvia; Tejerina, David; Araújo, J. P.; Čandek-Potokar, Marjeta; Crovetti, Alessandro; García‐Casco, Juan; González, J.; Hernández-García, F.I.; Karolyi, Danijel; Margeta, Vladimir; Martins, J.M.; Nieto, R.; Petig, Matthias; Razmaitė, Violeta; Sirtori, Francesco; Lebret, Bénédicte; Bozzi, Rıccardo

doi:10.3390/app10175801

Cited by 13 publications

(13 citation statements)

References 28 publications

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“…Values of absorbance and the shape of the spectrum are similar to the spectrum of freeze-dried beef reported by Andueza, et al [ 17 ]. The absorbance for freeze-dried beef was lower than the absorbance of fresh beef [ 14 , 17 , 48 ], broiler breast [ 48 ] and pork [ 49 ] but the shape of the spectrum is similar among all the meats. The low absorbance values in the ranges 1440–1470 nm and 1920–1960 nm are due to the absence of water [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

“…Calibration and validation statistics of the models are shown in Table 5 and Table 6 . Some authors [ 49 ] reported calibrations for C16:0 and C18:0 with R 2 of 0.66 and 0.71, respectively, in pork using the SNVD and second-order derivatives, while Sierra, et al [ 53 ] and Cecchinato, et al [ 54 ] found that for beef C16:0 and C18:0 FA had an R 2 of 0.8 and 0.7, respectively. These values were similar to those using lamb and beef mixed together [ 14 ] and for rabbit meat [ 55 ].…”

Section: Resultsmentioning

confidence: 99%

“…The best statistical results have been found by applying SNV (with or without detrend) with the second-order derivative for most of the FA There are no studies focused on the prediction of FA phospholipids, so the total FA fraction will be discussed here. The best statistical results have been found by applying SNV (with or without detrend) with the second-order derivative for most of the FA [49,52,53]. SNVD treatment reduced multicollinearity and the deleterious effects of a baseline shift and curvature while derivatives increase the resolution of peaks and reduce scattering [52].…”

Section: Prediction Modelsmentioning

confidence: 99%

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Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Ripoll

Failla

Doblado

et al. 2021

Sensors

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Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Prediction Modelsmentioning

confidence: 99%

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Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Ripoll

Failla

Doblado

et al. 2021

Sensors

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“…Several studies have used NIRS as a rapid method applicable to Iberian pig products (Cáceres-Nevado et al, 2019;Pérez-Marín et al, 2009;Solís et al, 2001;Tejerina et al, 2018;Zamora-Rojas et al, 2012. Overall, these NIRS studies were focused on determining chemical composition, intramuscular fat content and fatty acid profiles, and just few compared intact and minced samples (Cáceres-Nevado et al, 2019;Ortiz et al, 2020;Pérez-Marín et al, 2009). The possibility of determining meat quality traits directly on the intact piece could allow both to avoid meat destruction and to reduce the time required for the analysis.…”

Section: Introductionmentioning

confidence: 99%

Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs

Fernández-Barroso

Parrini

Muñoz

et al. 2021

Journal of Food Composition and Analysis

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Near infrared spectroscopy (NIRS) can be useful in order to determine meat quality traits as a rapid and nondestructive technique. The aim of the present study is to assess the accuracy of NIRS technique to determine meat quality traits on Longissimus thoracis et lumborum muscle of open-air free-range Iberian pig (n = 287) both in intact and minced samples. Traits were measured by instrumental-chemical techniques: colour (L*, a* and b*), myoglobin content, centrifuge force water loss and texture: shear force and texture profile analysis (TPA: hardness, cohesiveness, springiness, chewiness). Calibration models between instrumental-chemical measures and NIRS spectral data were developed employing partial least square regressions (PLS). The samples were split in two random datasets (80 % in training set, 20 % in external validation set). An internal full cross-validation method was applied. Results were evaluated in terms of coefficient of determination (R 2 ), root-mean-square error (RMSE), residual prediction deviation (RPD) and range error ratio (RER). Full spectral range was used to develop mathematical equations. As regard external validation procedure, the highest coefficients of determination (R 2 p) in intact loin samples were achieved for hardness, redness (a*) and yellowness (b*) (0.70.7. The models developed suggest the ability of NIRS for quantitative prediction of shear force and for a rough classification of colour parameters L*, a*, b* in minced samples as well as hardness in intact samples.

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“…The authors, however, have pointed out that dehydrated samples must be prepared, following procedures that they have developed, as the developed NIR method is not suitable for the samples with high water content. There are a few other recent reports demonstrating the use of a NIR based analysis method for rapid and cost effective identification of crucial nutrients with high precision rates [161]. For example, recently, Miller et al [159] reported a NIR based method for quick assessments of various components of king salmon and greenshell mussels.…”

Section: Nir Spectroscopy In Meat and Meat Products Fish And Seafoomentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds

Cited by 13 publications

References 28 publications

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

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