近红外光谱法快速测定牛肉混合物和牛肉香肠中鸡肉的比例

IF 0.7 4区农林科学 Q3 VETERINARY SCIENCES

Ankara Universitesi Veteriner Fakultesi Dergisi Pub Date : 2023-08-10 DOI:10.33988/auvfd.1200920

Batuhan TARCAN, Özlem KÜPLÜLÜ

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引用次数: 0

摘要

本研究的目的是确定牛肉和鸡肉混合物中鸡肉的百分比，这是最常见的牛肉通奸类型。在此背景下，在含有鸡肉的混合物中制备碎牛肉和牛肉香肠，以5.0%的步骤从0.0%增加到100.0%，并用近红外光谱装置进行分析。最佳的分析条件是确定作为一个广泛的检查产生的回归模型的结果。成功建立的最佳回归模型为:RMSEC: 2.35, RMSEV: 3.36, R2C: 0.99, R2V: 0.98;牛肉香肠:RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98。结果表明，牛肉混合物中鸡肉含量的检测误差范围为2.05%，牛肉香肠中鸡肉含量的检测误差范围为2.12%。

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Rapid Determination of Chicken Meat Ratios in Beef Mixtures and Beef Sausages by Near Infrared Reflectance (NIR) Spectroscopy

The purpose of this study is to determine the percentage of chicken meat in beef and chicken mixes, which is the most common type of beef adultery. In this context, both ground beef and beef sausages were prepared in mixtures containing chicken meat, increasing from 0.0% to 100.0% with 5.0% steps, and analyzed with a near infrared spectroscopy device. Optimum analysis conditions were determined as a result of the examination of a wide range of generated regression models. The success of the best regression model created for ground beef mixtures is as follows: RMSEC: 2.35, RMSEV: 3.36, R2C: 0.99, R2V: 0.98; and for the beef sausages is: RMSEC: 2.56, RMSEV: 3.66, R2C: 0.99, R2V: 0.98. As a result, chicken meat ratios in beef mixtures were detected with a margin of error of 2.05% and chicken meat ratios in beef sausages were detected with a margin of error of 2.12%.

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来源期刊

Ankara Universitesi Veteriner Fakultesi Dergisi 农林科学-兽医学

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

6-12 weeks

期刊介绍： Ankara Üniversitesi Veteriner Fakültesi Dergisi is one of the journals’ of Ankara University, which is the first well-established university in the Republic of Turkey. Research articles, short communications, case reports, letter to editor and invited review articles are published on all aspects of veterinary medicine and animal science. The journal is published on a quarterly since 1954 and indexing in Science Citation Index-Expanded (SCI-Exp) since April 2007.