Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products.
Publikasjonsdetaljer
Tidsskrift : Lebensmittel-Wissenschaft + Technologie , vol. 140 , 2021
Utgiver : Academic Press
Internasjonale standardnummer
:
Trykt
:
0023-6438
Elektronisk
:
1096-1127
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
ARKIV
:
hdl.handle.net/11250/2725018
DOI
:
doi.org/10.1016/j.lwt.2020.110...
Forskningsområder
Kvalitet og målemetoder
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Raman, near-infrared and fluorescence spectroscopy were evaluated for determination of collagen content in ground meat. Two sample sets were used (i.e. ground beef and ground poultry by-products), and collagen concentrations (measured as hydroxyproline) varied in the ranges 0.1–3.3% in the beef samples and 0.4–1.5% in the poultry samples. Similar validation results for hydroxyproline were obtained for NIRS (R2 = 0.82 and RMSECV = 0.11%) and Raman (R2 = 0.81 and RMSECV = 0.11%) for the poultry samples. For the beef samples, NIRS obtained slightly less accurate results (R2 = 0.89, RMSECV = 0.25%) compared to Raman (R2 = 0.94, RMSECV = 0.19%), most likely due to less representative sampling. Fluorescence spectroscopy gave higher prediction errors (RMSECV = 0.50% and 0.13% for beef and poultry, respectively). This shows that Raman spectroscopy employing a scanning approach for representative sampling is a potential tool for on-line determination of collagen in meat.
