کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983540 | 1109710 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Meat mixture detection in Iberian pork sausages
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Five homogenized meat mixture treatments of Iberian (I) and/or Standard (S) pork were set up. Each treatment was analyzed by NIRS as a fresh product (NÂ =Â 75) and as dry-cured sausage (NÂ =Â 75). Spectra acquisition was carried out using DA 7000 equipment (Perten Instruments), obtaining a total of 750 spectra. Several absorption peaks and bands were selected as the most representative for homogenized dry-cured and fresh sausages. Discriminant analysis and mixture prediction equations were carried out based on the spectral data gathered. The best results using discriminant models were for fresh products, with 98.3% (calibration) and 60% (validation) correct classification. For dry-cured sausages 91.7% (calibration) and 80% (validation) of the samples were correctly classified. Models developed using mixture prediction equations showed SECVÂ =Â 4.7, r2Â =Â 0.98 (calibration) and 73.3% of validation set were correctly classified for the fresh product. These values for dry-cured sausages were SECVÂ =Â 5.9, r2Â =Â 0.99 (calibration) and 93.3% correctly classified for validation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 71, Issue 3, November 2005, Pages 490-497
Journal: Meat Science - Volume 71, Issue 3, November 2005, Pages 490-497
نویسندگان
V. Ortiz-Somovilla, F. España-España, E.J. De Pedro-Sanz, A.J. Gaitán-Jurado,