Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

Xu, Lu; Cai, Chunquan; Cui, Henggang; Ye, Zhehao; Yu, Xiaoping

doi:10.1016/j.meatsci.2012.05.019

Cited by 62 publications

(36 citation statements)

References 29 publications

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“…A confusion matrix was performed to determine sensitivity (Se; true positive rate), specificity (Sp; true negative rate), and accuracy (Acc) values to evaluate the classification performance of the binary classifier system (Xu et al, 2012). The Se, Sp, and Acc were determined as follows and used to evaluate the performance of the pattern classification techniques for each class (Xu et al, 2012):…”

Section: Discussionmentioning

confidence: 99%

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Preference mapping of dulce de leche commercialized in Brazilian markets

Gaze

Oliveira

Ferrão

et al. 2015

Journal of Dairy Science

105

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Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations.

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Section: Discussionmentioning

confidence: 99%

“…The Se, Sp, and Acc were determined as follows and used to evaluate the performance of the pattern classification techniques for each class (Xu et al, 2012):…”

Section: Discussionmentioning

confidence: 99%

Preference mapping of dulce de leche commercialized in Brazilian markets

Gaze

Oliveira

Ferrão

et al. 2015

Journal of Dairy Science

105

View full text Add to dashboard Cite

show abstract

“…The membrane samples were freeze-dried and then analyzed using a Fourier transition infrared (FT-IR) spectrometer according to Xu et al (2012). Samples were manually ground into fine particles with potassium bromide (KBr) using an agate pestle and mortar.…”

Section: Methodsmentioning

confidence: 99%

Photosynthetic characteristics and inferred changes in thylakoid membrane fluidity determine bloom succession between Anabaena and Microcystis in eutrophic lakes

Wang

Cao

et al. 2016

J Appl Phycol

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Anabaena and Microcystis are common dominant cyanobacterial genera and frequently form blooms in large shallow eutrophic lakes in China. There is usually a quick succession between these two cyanobacterial blooms in early summer; however, there is currently no solid evidence based on photosynthesis and population competition to explain this phenomenon. This study compared the photosynthetic parameters and the indirectly measured thylakoid membrane fluidity characteristics between Anabaena and Microcystis. The results showed that the growth rate, the maximum photochemical efficiency of PSII (F v /F m ), and the maximum relative electron transport rate (rETR max ) of Microcystis cultured at 25°C were significantly lower than those from cells grown at 15°C, indirectly suggesting a marked limitation of thylakoid membrane fluidity at low temperatures. Chlorophyll fluorescence dynamics also indicated inhibition of NPQ formation and membrane fluidity when Microcystis was cultured at low temperatures; however, this inhibition was not significant for Anabaena. Fourier transition infrared (FT-IR) spectrometry indicated that the thylakoid membrane of Anabaena can maintain homeostasis fluidity through the upregulation of unsaturated fatty acids when exposed to chilling stress. Increasing the temperature significantly promoted the growth rate of Microcystis, while it had little effect on Anabaena. Moreover, photoinhibition of Anabaena was more easily induced by high light, thus accelerating the bloom succession from Anabaena to Microcystis during warm seasons. An activation-energy model was used to deduce that the threshold temperature of bloom succession was 15.4°C, which would increase to 16.2°C and decrease to 14.9°C under conditions of N-limitation and P-limitation.

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“…Xu, Cai, Cui, Ye, and Yu (2012) have studied the use of the discriminant analysis to discriminate the pork in halal and non-halal Chinese ham sausages. Also, Ortiz-Somovilla, España-España, De PedroSanz, and Gaitán-Jurado (2005) used the discriminant analysis to differentiate Iberian pork meat from standard pork meat and to detect any mixture levels of them in fresh sausages.…”

Section: Discriminant Analysismentioning

confidence: 99%

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

et al. 2015

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The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a w values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P b 0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.

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Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

Cited by 62 publications

References 29 publications

Preference mapping of dulce de leche commercialized in Brazilian markets

Preference mapping of dulce de leche commercialized in Brazilian markets

Photosynthetic characteristics and inferred changes in thylakoid membrane fluidity determine bloom succession between Anabaena and Microcystis in eutrophic lakes

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

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