The aim of the study was to evaluate the possibility of controlling the commodity and qualitative aspects of the incoming meat product, to avoid fraud by using an FT-NIR spectroscope. For this purpose, 50 samples were used, some prepared in the laboratory, others from the market. Four parameters were evaluated: hydroxyproline (g/100g), lipids (g/100g), moisture (g/100g), and finally the percentage of pig (g/100g) in the products that contained both porcine and bovine species in concentrations defined by the purchase specifications. These parameters were first determined with reference methods and subsequently the samples were acquired using an FT-NIR spectroscope. The calibration lines thus obtained were used to analyze external samples to verify the validity for the online use of the lines through external validation. The results obtained, in terms of r and CV% (r > 0.9983 and CV% between 0.14 and 9.83), confirm the applicability of the FT-NIRS technique for the purpose of a product evaluation of semi-finished meat products.
L’obbiettivo dello studio è stato quello di valutare la possibilità di controllare gli aspetti merceologici e qualitativi del prodotto carneo in ingresso, al fine di evitare frodi utilizzando uno spettroscopio FT-NIR. A tale scopo, sono stati utilizzati 50 campioni, alcuni preparati in laboratorio altri provenienti dal mercato. Sono stati valutati quattro parametri: idrossiprolina (g/100g), lipidi (g/100g), umidità (g/100g), ed infine la percentuale di suino (g/100g) nei prodotti che contenevano entrambe la specie suina e bovina in concentrazioni definite dalle specifiche d’acquisto. Questi parametri sono stati dapprima determinati con metodi di riferimento e successivamente i campioni sono stati acquisiti utilizzando uno spettroscopio FT-NIR. Le rette di calibrazione così ottenute sono state utilizzate per analizzare campioni esterni al fine di verificare la validità per l’utilizzo in linea delle rette attraverso una validazione esterna. I risultati ottenuti, in termini di r e CV% (r > 0,9983 e CV% compreso tra 0,14 e 9,83), confermano l’applicabilità della tecnica FT-NIRS ai fini di una valutazione merceologica dei prodotti semilavorati carnei.
Studio dell’applicabilità della tecnica FT-NIR nel controllo dei parametri merceologici di prodotti carnei trasformati
RENGUCCI, LUCIA
2021/2022
Abstract
The aim of the study was to evaluate the possibility of controlling the commodity and qualitative aspects of the incoming meat product, to avoid fraud by using an FT-NIR spectroscope. For this purpose, 50 samples were used, some prepared in the laboratory, others from the market. Four parameters were evaluated: hydroxyproline (g/100g), lipids (g/100g), moisture (g/100g), and finally the percentage of pig (g/100g) in the products that contained both porcine and bovine species in concentrations defined by the purchase specifications. These parameters were first determined with reference methods and subsequently the samples were acquired using an FT-NIR spectroscope. The calibration lines thus obtained were used to analyze external samples to verify the validity for the online use of the lines through external validation. The results obtained, in terms of r and CV% (r > 0.9983 and CV% between 0.14 and 9.83), confirm the applicability of the FT-NIRS technique for the purpose of a product evaluation of semi-finished meat products.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/36705