Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy.
Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy.
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DOI：
10.1016/j.psj.2021.101281
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发表时间：
2021-08
期刊：
影响因子：
4.4
通讯作者：
Hou ZC
中科院分区：
文献类型：
--
作者：
Qin FL;Wang XC;Ding SR;Li GS;Hou ZC
北京烤鸭是最具代表性的肉鸭品种，也是亚洲最受欢迎的肉类之一。鸭肉品质的快速评定研究较少。本研究旨在建立一种近红外光谱法快速检测鸭肉脂肪含量的方法。测定了273只鸭胸肌肌内脂肪（IMF）含量和光谱。偏最小二乘回归（PLSR）被用来模拟脂肪含量的预测，通过使用在950和1650 nm之间的波长的光谱。一阶导数预处理后，对30 g鸭肉样品的预测能力最好，校正系数（R2C）为0.92，预测系数（R2P）为0.90，性能偏差比（RPD）为2.72，误差范围比（RER）为15.45。结果表明，近红外光谱法是一种有效的北京烤鸭肉脂肪含量的评估工具。
Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat.
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