کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791892 | 1109622 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis](/preview/png/5791892.png)
چکیده انگلیسی
A series of authentic and offal-adulterated beefburger samples was produced. Authentic product (36 samples) comprised either only lean meat and fat (higher quality beefburgers) or lean meat, fat, rusk and water (lower quality product). Beef offal adulterants comprised heart, liver, kidney and lung. Adulterated formulations (46 samples) were produced using a D-optimal experimental design. Fresh and frozen-then-thawed samples were modelled, separately and in combination, by a classification (partial least squares discriminant analysis) and class-modelling (soft independent modelling of class analogy) approach. With the former, 100% correct classification accuracies were obtained separately for fresh and frozen-then-thawed material. Separate class-models for fresh and frozen-then-thawed samples exhibited high sensitivities (0.94 to 1.0) but lower specificities (0.33-0.80 for fresh samples and 0.41-0.87 for frozen-then-thawed samples). When fresh and frozen-then-thawed samples were modelled together, sensitivity remained 1.0 but specificity ranged from 0.29 to 0.91. Results indicate a role for this technique in monitoring beefburger compliance to label.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 1003-1011
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 1003-1011
نویسندگان
Ming Zhao, Gerard Downey, Colm P. O'Donnell,