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Publisert 2021

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Publikasjonsdetaljer

Tidsskrift : Food Science and Technology , vol. 140 , 2021

Internasjonale standardnummer :
Trykt : 2331-513X

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Monago-Maraña, Olga; Wold, Jens Petter; Rødbotten, Rune; Dankel, Elin Katinka Riiser; Afseth, Nils Kristian

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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.

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