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Proceedings Paper

Quantitative analysis and detection of adulteration in pork using near-infrared spectroscopy
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Paper Abstract

Authenticity is an important food quality criterion. Rapid methods for confirming authenticity or detecting adulteration are increasingly demanded by food processors and consumers. Near infrared (NIR) spectroscopy has been used to detect economic adulteration in pork . Pork samples were adulterated with liver and chicken in 10% increments. Prediction and quantitative analysis were done using raw data and pretreatment spectra. The optimal prediction result was achieved by partial least aquares(PLS) regression with standard normal variate(SNV) pretreatment for pork adulterated with liver samples, and the correlation coefficient(R value), the root mean square error of calibration(RMSEC) and the root mean square error of prediction (RMSEP) were 0.97706, 0.0673 and 0.0732, respectively. The best model for pork meat adulterated with chicken samples was obtained by PLS with the raw spectra, and the correlation coefficient(R value), RMSEP and RMSEC were 0.98614, 0.0525, and 0.122, respectively. The result shows that NIR technology can be successfully used to detect adulteration in pork meat adulterated with liver and chicken.

Paper Details

Date Published: 20 April 2010
PDF: 8 pages
Proc. SPIE 7676, Sensing for Agriculture and Food Quality and Safety II, 76760X (20 April 2010); doi: 10.1117/12.852521
Show Author Affiliations
Yuxia Fan, Zhejiang Univ. (China)
Fang Cheng, Zhejiang Univ. (China)
Lijuan Xie, Zhejiang Univ. (China)

Published in SPIE Proceedings Vol. 7676:
Sensing for Agriculture and Food Quality and Safety II
Moon S. Kim; Shu-I Tu; Kaunglin Chao, Editor(s)

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