title: Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat.
abstract: In the present study, near infrared transmittance (NIT) spectroscopy was tested as a potential analytical technique to predict the FA profile of ground chicken breast (Pectoralis superficialis) considering the wavelengths between 850 and 1050 nm. Calibration equations were built using reference data expressed as (i) percentage of total FA and (ii) absolute concentration, i.e., mg of FA in 100 g of fresh meat. Calibrations developed on FA expressed in absolute concentration were much more accurate than those developed on percentage of total FA. The highest performances were obtained for two groups of FA, namely saturated and monounsaturated (R(CV)(2) of 0.90 and 0.93, and SE(CV) of 53.59 and 70.13 mg of FA on 100 g of meat, respectively), and for few individual FA (palmitic acid, oleic acid), having R(CV)(2) higher than 0.9. Sample pre-processing (milling) and different spectra pre-treatments were necessary to maximise the performance. Polyunsaturated FA were the hardest components to determine (R(CV)(2) of 0.62 and SE(CV) of 61.96 mg of FA on 100g of meat) and results suggest that NIT spectroscopy cannot be referred to as reliable method to predict these constituents.
authors: Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
authors: R
authors: R
authors: Riovanto
authors: M
authors: M
authors: De Marchi
authors: M
authors: M
authors: Cassandro
authors: M
authors: M
authors: Penasa
mesh_terms: D000818:Animals; D002645:Chickens; D005227:Fatty Acids / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D005227:Fatty Acids