کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543455 1554068 2017 23 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy
ترجمه فارسی عنوان
برآورد خطی محتوای سدیم در برش های برش خش خشکنی خشک شده با خلاء با طیف سنجی غیر مهاجم در نزدیکی مادون قرمز
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
In the present study, non-invasive near infrared spectroscopy (NIRS) was evaluated as a potential on-line analytical technique to predict the sodium content in dry-cured ham slices. Samples of 310 packages were scanned by applying a remote fibre-optic probe to the surface of the slices, at different temperatures, with no previous manipulation. The sodium content of the meat samples was determined by a reference method based on Inductively Coupled Plasma Atomic Emission Spectrophotometry (ICP-AES) after chemical digestion. Partial least squares (PLS) regression was used as a chemometrics method to perform the calibrations. The models yielded acceptable results with cross validation correlation coefficients (R2CV) determined 86.2-90.2%. The prediction capacity reached in the external validation was 3.63, with a standard prediction error of 0.12% Na. These results show that NIR measurements could be implemented on the packaging line of dry-cured ham slices to provide accurate and relevant information about the sodium content of each packaged products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 126, April 2017, Pages 29-35
نویسندگان
, , , , ,