Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy

Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy

“…Other bands corresponding to fatty acids or protein contents are located at around 1209 nm, which is related with the C-H second overtone, at 1727 and 1764 nm, associated with the C-H first overtone, at 2308 and 2348 nm, due to the C-H combinations (Osborne, Fearn, & Hindle, 1993;Williams, 2001). Consequently, the spectral features observed in this study are very similar to those reported for Iberian pork dry-cured sausages by Fernández-Cabanás et al (2011).…”

“…The positive contribution of the peak in the regression vector reveals that the spectral intensity at 930 nm increases when the fat content increases. Thus, it is very likely that the peak at 930 nm is due to the fat in the samples (Fernández-Cabanás et al, 2011). Another band observed at 1210 nm is due to the second overtone of the symmetric stretching mode of CH related to the fat molecules.…”

“…doi:10.1016/j.foodchem. 2011.04.110 Fernández-Cabanás, Polvillo, Rodríguez-Acuña, Botella, & Horcada, 2011;Gaitán-Jurado, Ortiz-Somovilla, España-España, Pérez-Aparicio, & De Pedro-Sanz, 2008;Kang et al, 2001;Ortiz-Somovilla, España-España, Gaitán-Jurado, Pérez-Aparicio, & De Pedro-Sanz, 2007). However, there is still a lack of information about the practical use of NIR spectroscopy on steamed pork sausages since the NIR light absorbance may be influenced by the morphological nature of the sausages.…”

Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)

“…NIRS has been used to determine the total fat and FA composition of rabbit meat (Pla, Hernández, Ariño, Ramírez, & Díaz, 2007), chicken (Berzaghi, Della Zotte, Jansson, & Andrighetto, 2005) and pork (Pérez-Marín, De Pedro, Guerrero-Ginel, & Garrido-Varo, 2009) or pork products (Fernandez-Cabanas, Polvillo, Rodriguez-Acuña, Botella, & Horcada, 2011). Information on the FA analysis of ruminant products by NIRS is relatively scant and mainly concerns FA prediction for milk (Coppa et al, 2010) and cheese (Lucas, Andueza, Ferlay, & Martin, 2008) and for bovine meat (Realini, Duckett, & Windham, 2004;Sierra et al, 2008;Windham & Morrison, 1998).…”

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

“…For example, in the meat product industry, near infrared spectroscopy had proven to be a rapid and effective tool for determining the meat quality and the origin of the products (Fernández Cabanás et al, 2011). NIR calibrations have been developed using least squared regressions models based on the use of the fatty acid profile.…”