Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products

Monago Maraña, Olga, Wold,Jens Petter, Rødbotten,Rune, Dankel,Katinka Riiser y Afseth, Nils Kristian . (2021) Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products. LWT - Food Science and Technology

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Título Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products
Autor(es) Monago Maraña, Olga
Wold,Jens Petter
Rødbotten,Rune
Dankel,Katinka Riiser
Afseth, Nils Kristian
Materia(s) Ciencias
Abstract 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.
Palabras clave Raman
NIR
Fluorescence
Collagen
Ground meat
U-PLS/RBL
Editor(es) Elsevier
Fecha 2021-04
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0020
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0020
DOI - identifier https://doi.org/10.1016/j.lwt.2020.110592
ISSN - identifier 0023-6438
Nombre de la revista LWT - Food Science and Technology
Número de Volumen 140
Número de Issue 8
Página inicial 1184
Página final 1197
Publicado en la Revista LWT - Food Science and Technology
Idioma eng
Versión de la publicación acceptedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales La versión registrada de este artículo, publicado por primera vez en LWT - Food Science and Technology (2021) 140, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.lwt.2020.110592
Notas adicionales La versión registrada de este artículo, publicado por primera vez en LWT - Food Science and Technology (2021) 140, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.lwt.2020.110592

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Creado: Wed, 21 Feb 2024, 00:16:06 CET