Autor según el artículo: Mabood F; Boqué R; Alkindi AY; Al-Harrasi A; Al Amri IS; Boukra S; Jabeen F; Hussain J; Abbas G; Naureen Z; Haq QMI; Shah HH; Khan A; Khalaf SK; Kadim I

Departamento: Química Analítica i Química Orgànica

Autor/es de la URV: Boqué Martí, Ricard

Palabras clave: Quality Prediction Pork meat Plsr Pls-da Pca Near-infrared reflectance Near infrared reflectance spectroscopy Identification Beef Authentication Assay Adulteration plsr pls-da pca near infrared reflectance spectroscopy

Resumen: © 2020 Elsevier Ltd This study aimed to develop a fast analytical method, combining near infrared reflectance spectroscopy and multivariate analysis, for detection and quantification of pork meat in other meat samples. A total of 5952 mixture samples from 39 types of meat were prepared in triplicate, with the inclusion of pork at 0%, 1%, 5%, 10%, 30%, 50%, 70%, 90% and 100%. Each sample was scanned using an FT-NIR spectrophotometer in the reflection mode. Spectra were collected in the wavenumber range from 10,000 to 4000 cm−1, at a resolution of 2 cm−1 and a total path length of 0.5 mm. Principal Component Analysis (PCA) revealed the similarities and differences among the various types of meat samples and Partial Least-Squares Discriminant Analysis (PLS-DA) showed a good discrimination between pure and pork-spiked meat samples. A Partial Least-Squares Regression (PLSR) model was built to predict the pork meat contents in other meats, which provided the R2 value of 0.9774 and RMSECV value of 1.08%. Additionally, an external validation was carried out using a test set, providing a rather good prediction error, with an RMSEP value of 1.84%.

Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Interdisciplinar Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Administração, ciências contábeis e turismo Administração pública e de empresas, ciências contábeis e turismo

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 0309-1740

Direcció de correo del autor: ricard.boque@urv.cat

Identificador del autor: 0000-0001-7311-4824

Fecha de alta del registro: 2023-02-22

Volumen de revista: 163

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0309174019308708?via%3Dihub

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Meat Science. 163 (108084): 108084-

Referencia de l'ítem segons les normes APA: Mabood F; Boqué R; Alkindi AY; Al-Harrasi A; Al Amri IS; Boukra S; Jabeen F; Hussain J; Abbas G; Naureen Z; Haq QMI; Shah HH; Khan A; Khalaf SK; Kadim (2020). Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis. Meat Science, 163(108084), 108084-. DOI: 10.1016/j.meatsci.2020.108084

DOI del artículo: 10.1016/j.meatsci.2020.108084

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2020

Tipo de publicación: Journal Publications