Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100675

Miriam Hernández-Jiménez , Isabel Revilla , Ana M. Vivar-Quintana , Justyna Grabska , Krzysztof B. Beć , Christian W. Huck

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Abstract

Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, “100% Iberian” ham from purebred Iberian animals is more expensive than “Iberian” ham from Iberian x Duroc crosses. The hypothesis of this study was that to avoid labelling fraud it is possible to distinguish the breed (Iberian or Iberian x Duroc) of acorn-fed pigs of Iberian ham without any prior preparation of the sample by using spectroscopy that is a rapid and reliable technology. Moreover, portable devices which can be used in situ could provide similar results to those of benchtop equipment. Therefore, the spectra of the 60 samples (24 samples of 100% Iberian ham and 36 samples of Iberian x Duroc crossbreed ham) were recorded only for the fat, only for the muscle, or for the whole slice with two benchtop near-infrared (NIR) spectrometers (Büchi NIRFlex N-500 and Foss NIRSystem 5000) and five portable spectrometers including four portable NIR devices (VIAVI MicroNIR 1700 ES, TellSpec Enterprise Sensor, Thermo Fischer Scientific microPHAZIR, and Consumer Physics SCiO Sensor), and one RAMAN device (BRAVO handheld). The results showed that, in general, the whole slice recording produced the best results for classification purposes. The SCiO device showed the highest percentages of correctly classified samples (97% in calibration and 92% in validation) followed by TellSpec (100% and 81%). The SCiO sensor also showed the highest percentages of success when the analyses were performed only on lean meat (97% in calibration and 83% in validation) followed by microPHAZIR (84% and 81%), while in the case of the fat tissue. Raman technology showed the best discrimination capacity (96% and 78%) followed by microPHAZIR (89% and 81%). Therefore, spectroscopy has proved to be a suitable technology for discriminating ham samples according to breed purity; portable devices have been shown to give even better results than benchtop spectrometers.

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根据品种鉴别伊比利亚火腿的台式和便携式光谱设备的性能

伊比利亚火腿是一种非常受欢迎的产品，根据西班牙法律，不同的标签标识不同的产品，这取决于基因的纯度。因此，来自纯种伊比利亚动物的 "100% 伊比利亚 "火腿比来自伊比利亚与杜洛克杂交的 "伊比利亚 "火腿更贵。本研究的假设是，为了避免标签欺诈，可以利用快速可靠的光谱技术，在不事先制备样品的情况下，区分伊比利亚火腿橡树果喂养猪的品种（伊比利亚或伊比利亚 x 杜洛克）。此外，可在现场使用的便携式设备可提供与台式设备类似的结果。因此，60 个样品（24 个 100%伊比利亚火腿样品和 36 个伊比利亚 x 杜洛克杂交火腿样品）的光谱仅记录了脂肪、肌肉、使用两台台式近红外（NIR）光谱仪（Büchi NIRFlex N-500 和 Foss NIRSystem 5000）和五台便携式光谱仪（包括四台便携式近红外设备（VIAVI MicroNIR 1700 ES、TellSpec Enterprise 传感器、Thermo Fischer Scientific microPHAZIR 和 Consumer Physics SCiO 传感器）以及一台 RAMAN 设备（BRAVO 手持式））记录脂肪、肌肉或整个切片的光谱。结果表明，一般来说，整个切片记录的分类结果最好。SCiO 设备显示的样本分类正确率最高（校准为 97%，验证为 92%），其次是 TellSpec（100% 和 81%）。当仅对瘦肉进行分析时，SCiO 传感器的成功率也最高（校准成功率为 97%，验证成功率为 83%），其次是 microPHAZIR（84% 和 81%），而对脂肪组织进行分析时，SCiO 传感器的成功率也最高（校准成功率为 97%，验证成功率为 83%），其次是 microPHAZIR（84% 和 81%）。拉曼技术显示出最好的分辨能力（96% 和 78%），其次是 microPHAZIR（89% 和 81%）。因此，光谱技术已被证明是根据品种纯度鉴别火腿样品的合适技术；便携式设备甚至比台式光谱仪的效果更好。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.