Prediction of the Fatty Acid Profiles of Iberian Pig Products by Near Infrared Spectroscopy: A Comparison Between Multiple Regression Tools and Artificial Neural Networks
Miriam Hernández-Jiménez, Isabel Revilla, Pedro Hernández-Ramos, Ana María Vivar-Quintana
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引用次数: 0
Abstract
In this study, the feasibility of predicting the lipid profiles of Iberian ham and shoulder samples by using near infrared (NIR) spectroscopy was evaluated. Gas chromatography analysis was the reference method used. The muscles analyzed and recorded by NIR spectroscopy were 76 Biceps femoris for Iberian hams and 72 Brachiocephalicus for Iberian shoulders. NIR calibrations were carried out by using two methods: modified partial least squares regression (MPLS) and artificial neural networks (ANN). With the MPLS method, it was possible to obtain equations with regression’s coefficients (RSQ) of > 0.5 for 5 individual fatty acids and 3 summations: polyunsaturated fatty acids, n3 and n6. The use of neural networks made it possible to find equations with RSQ of > 0.5 for 10 individual fatty acids, all of which are present in over 90% of the samples, and 5 summations of saturated, monounsaturated, and polyunsaturated fatty acids (SFA, MUFA, PUFA), n3 and n6, finding that the calibration curves of the fatty acids C18:1, C18:2n6, and C18:3n3 presented RSQ’s of > 0.7. The results obtained indicate that NIR spectroscopy could be a very useful technology for the quality control of cured products as it allows estimating the main fatty constituents quickly and without using reagents.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.