Determination of sodium chloride in meat by near-infrared diffuse reflectance spectroscopy

“…Begley et al [20] detected differences in the absorption bands of water at 1806 nm that were well correlated with different concentrations of NaCl in meat. A similar relationship between the total area of water absorption and crude protein content was found by Lugassi et al [35].…”

Section: Discussionmentioning

confidence: 99%

Studying Vegetation Salinity: From the Field View to a Satellite-Based Perspective

2017

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Salinization of irrigated lands in the semi-arid Jezreel Valley, Northern Israel results in soil-structure deterioration and crop damage. We formulated a generic rule for estimating salinity of different vegetation types by studying the relationship between Cl/Na and different spectral slopes in the visible-near infrared-shortwave infrared (VIS-NIR-SWIR) spectral range using both field measurements and satellite imagery (Sentinel-2). For the field study, the slope-based model was integrated with conventional partial least squares (PLS) analyses. Differences in 14 spectral ranges, indicating changes in salinity levels, were identified across the VIS-NIR-SWIR region (350-2500 nm). Next, two different models were run using PLS regression: (i) using spectral slope data across these ranges; and (ii) using preprocessed spectral reflectance. The best model for predicting Cl content was based on continuum removal reflectance (R 2 = 0.84). Satisfactory correlations were obtained using the slope-based PLS model (R 2 = 0.77 for Cl and R 2 = 0.63 for Na). Thus, salinity contents in fresh plants could be estimated, despite masking of some spectral regions by water absorbance. Finally, we estimated the most sensitive spectral channels for monitoring vegetation salinity from a satellite perspective. We evaluated the recently available Sentinel-2 imagery's ability to distinguish variability in vegetation salinity levels. The best estimate of a Sentinel-2-based vegetation salinity index was generated based on a ratio between calculated slopes: the 490-665 nm and 705-1610 nm. This index was denoted as the Sentinel-2-based vegetation salinity index (SVSI) (band 4 − band 2)/ (band 5 + band 11).

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“…Some work was done by using NIR infrared techniques for the determination of sodium chloride in raw meat (Begley, Lanza, Norris, & Hruschka, 1984), in cured salmon (Huang et al, 2001) and in smoked salmon (Lin, Cavinato, Huang, & Rasco, 2003). The applications of flow injection analysis and MID-IR to the cod fish desalting process merge to solve some of the local fish industry necessities of optimize the process itself and assure the final quality of the product.…”

Section: Introductionmentioning

confidence: 99%

Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy

Galvis-Sánchez¹,

Tóth²,

Portela³

et al. 2011

Food Control

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a b s t r a c tIn order to adapt to the market trends that are moving towards ready-to-use products cod fish industry is including into their industrial operations as the desalting step. The desalting process is a high cost and time demanding operation. The optimization of the desalting process is of vital importance for the fish industry in order to assure the homogeneity and predictable concentration of sodium chloride in the final hydrated cod fish product. On the other hand, consumers are more aware about the necessity to bring sodium consumption down to healthy levels to prevent cardiovascular diseases. The application of rapid and simple analytical methodologies that permit the control of the process and ensure food quality is essential in the food industries.This work reports the optimization and application of two analytical methodologies with the objective of monitoring the variation of sodium chloride concentration during cod desalting process. A flow injection analysis system was developed based on the reaction between chloride and silver nitrate, and the formed precipitate was assessed spectrophotometrically as a turbidity change. A Fourier-mid infrared spectroscopy attenuated total reflection method was also applied. Different chemical and physical parameters of the flow injection system were studied and the analytical characteristics of both systems were compared.

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Determination of sodium chloride in meat by near-infrared diffuse reflectance spectroscopy

Cited by 59 publications

References 0 publications

Near-Infrared Reflectance Spectroscopic Analysis for Butter Constituents

Near-Infrared Reflectance Spectroscopic Analysis for Butter Constituents

Studying Vegetation Salinity: From the Field View to a Satellite-Based Perspective

Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy

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