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On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy.
- Source :
-
Meat Science . Apr2017, Vol. 126, p29-35. 7p. - Publication Year :
- 2017
-
Abstract
- In the present study, non-invasive near infrared spectroscopy (NIRS) was evaluated as a potential on-line analytical technique to predict the sodium content in dry-cured ham slices. Samples of 310 packages were scanned by applying a remote fibre-optic probe to the surface of the slices, at different temperatures, with no previous manipulation. The sodium content of the meat samples was determined by a reference method based on Inductively Coupled Plasma Atomic Emission Spectrophotometry (ICP-AES) after chemical digestion. Partial least squares (PLS) regression was used as a chemometrics method to perform the calibrations. The models yielded acceptable results with cross validation correlation coefficients (R 2 CV ) determined 86.2–90.2%. The prediction capacity reached in the external validation was 3.63, with a standard prediction error of 0.12% Na. These results show that NIR measurements could be implemented on the packaging line of dry-cured ham slices to provide accurate and relevant information about the sodium content of each packaged products. [ABSTRACT FROM AUTHOR]
- Subjects :
- *HAM
*NEAR infrared spectroscopy
*SODIUM
*SPECTROPHOTOMETRY
*LEAST squares
Subjects
Details
- Language :
- English
- ISSN :
- 03091740
- Volume :
- 126
- Database :
- Academic Search Index
- Journal :
- Meat Science
- Publication Type :
- Academic Journal
- Accession number :
- 120799175
- Full Text :
- https://doi.org/10.1016/j.meatsci.2016.12.005