Prediction of chemical composition of Greek traditional sausages by Near-Infrared Reflectance Spectroscopy |
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| Tzemou, M., Parasoglou, V. K., Ioannidou, T., Papadopoulos, V., Mitlianga, P., Kasapidou, E. |
- Abstract:
- The potential of Near Infrared Reflectance (NIR) spectroscopy to predict the chemical composition of traditional sausages was evaluated. Proximate composition was determined with reference methods. Calibration coefficients and standard errors were 0.92 and 1.66 (moisture), 0.90 and 0.10 (ash), 0.88 and 0.86 (protein) and 0.96 and 1.47 (fat). Cross validation coefficients and standard errors were 0.87 and 1.93 (moisture), 0.74 and 0.16 (ash), 0.75 and 1.21 (protein) and 0.92 and 1.98 (fat). NIR spectroscopy can be applied for the prediction of moisture and fat content of sausages.
- Keywords:
- Near Infrared Reflectance spectroscopy, traditional sausage, chemical composition
- Download:
- IMEKO-TC23-2017-107.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017