کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8878692 1645590 2017 25 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Prediction of beef freshness attributes using reflectance spectroscopy
ترجمه فارسی عنوان
پیش بینی ویژگی های تازه ی گوشت گاو با استفاده از طیف سنجی بازتابی
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
This study was performed to determine the proper conditions for measurements of reflectance spectra, and to develop models to predict the freshness attributes of beef using visible and near infrared (NIR) spectroscopic technique. The measured attributes for beef freshness were volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total viable counts (TVC), color (CIE L*, a*, b* values), and pH value. A total of 240 beef spectra were collected during the storage time. Partial least squares (PLS) models were developed, to predict freshness attributes for beef samples. The appropriate spectral regions of PLS models to predict freshness attributes of beef were found in the range of 550-1000 nm. VBN and TVC models showed a good relationship between the predicted and the measured values. The results showed that NIR spectroscopy would be one of the high potential tools to determine beef freshness in a real-life purchase environment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Engineering in Agriculture, Environment and Food - Volume 10, Issue 4, October 2017, Pages 243-248
نویسندگان
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