Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics

Bai, Jing; Zang, Mingwu; Zeng, Hao; Wu, Jiajia; Shi, Yuxuan; Wang, Hui; Wang, Shouwei; Qiao, Xianliang

doi:10.1007/s12161-022-02276-5

Cited by 5 publications

(1 citation statement)

References 36 publications

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“…The band at approximately 860-890 cm -1 originated from C-O-C. Simultaneously, the bands in the ranges of 1002-1006 cm -1 and 1284-1291 cm -1 were attributed to C-C alicyclic and aliphatic chain vibrations, respectively, which are related to the lipid content, as reported in a previous study (Bai et al, 2022). The other peaks were between 1500 cm -1 and 1530 cm -1 , corresponding to C=C.…”

Section: Model Prediction Of Soybean Protein and Lipid Contentsupporting

confidence: 78%

Protein and lipid content estimation in soybeans using Raman hyperspectral imaging

et al. 2023

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Unlike standard chemical analysis methods involving time-consuming, labor-intensive, and invasive pretreatment procedures, Raman hyperspectral imaging (HSI) can rapidly and non-destructively detect components without professional supervision. Generally, the Kjeldahl methods and Soxhlet extraction are used to chemically determine the protein and lipid content of soybeans. This study is aimed at developing a high-performance model for estimating soybean protein and lipid content using a non-destructive Raman HSI. Partial least squares regression (PLSR) techniques were used to develop the model using a calibration model based on 70% spectral data, and the remaining 30% of the data were used for validation. The results indicate that the Raman HSI, combined with PLSR, resulted in a protein and lipid model Rp2 of 0.90 and 0.82 with Root Mean Squared Error Prediction (RMSEP) 1.27 and 0.79, respectively. Additionally, this study successfully used the Raman HSI approach to create a prediction image showing the distribution of the targeted components, and could predict protein and lipid based on a single seeds.

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Section: Model Prediction Of Soybean Protein and Lipid Contentsupporting

confidence: 78%