کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983754 | 1109724 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopy
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Near infrared reflectance spectroscopy (NIRS) was used to predict the chemical composition of freeze-dried ostrich meat samples. Tenderloin (M. ambiens), big drum (M. iliofibularis) and fan fillet (M. gastrocnemius) samples (n = 160) were included in the study. Samples were minced, freeze-dried and analysed according to standard laboratory procedures for ash, dry matter (DM), crude protein (CP) and fat content. Samples were scanned (1100-2500 nm) and partial least-square regression (PLSR) was used to predict the chemical composition. Multiple correlation coefficients (r) and standard errors of calibration (SEC) for the chemical analysis of freeze-dried ostrich meat were: ash (0.72; 0.29%); DM (0.72; 1.01%); CP (0.98; 0.55%); and fat (0.99; 0.29%). The r values for the validation set and the standard error of performance (SEP) for the different constituents were: ash (0.71; 0.23%); DM (0.84; 0.72%); CP (0.97; 0.64%); and fat (0.99; 0.18%). Calibrations were accurate for CP and fat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 69, Issue 2, February 2005, Pages 255-261
Journal: Meat Science - Volume 69, Issue 2, February 2005, Pages 255-261
نویسندگان
M. Viljoen, L.C. Hoffman, T.S. Brand,