[Rapid determination of the value-determining components in sausage products by near-infrared transmission spectroscopy].
A rapid method for the simultaneous determination of water, fat, crude protein, connective-tissue-protein and connective-tissue-protein free meat protein in sausage products with the help of near-infrared transmission spectroscopy (NIT) is presented. The calibrations for the each constituent were achieved with the chemometric method "partial least squares" (PLS) and validated with the added samples. Correlation coefficients between the reference methods and NIT were > or = 0.95 for water, fat, crude protein and connective-tissue-protein frei meat protein, and > or = 0.86 for connective-tissue-protein. The precision of NIT was comparable with the reference methods.
D000818:Animals; D003238:Connective Tissue; D016018:Least-Squares Analysis; D008055:Lipids / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D011506:Proteins / Q000032:analysis; D012044:Regression Analysis; D015203:Reproducibility of Results; D013055:Spectrophotometry, Infrared / Q000295:instrumentation / Q000379:methods; D014867:Water / Q000032:analysis
D008055:Lipids; D011506:Proteins; D014867:Water
Schnellbestimmung von wertbestimmenden Komponenten in Wurstwaren mittels Nahe-Infrarot-Transmissionsspektroskopie.