Rapid determination of the fat, moisture, and protein contents in homogenized chicken eggs based on near-infrared reflectance spectroscopy

被引：20
|
作者：
Zhao, Qingna [1 ]
Lv, Xueze [2 ]
Jia, Yaxiong [2 ]
Chen, Yu [2 ]
Xu, Guiyun [1 ]
Qu, Lujiang [1 ]
机构：
[1] China Agr Univ, Coll Anim Sci & Technol, Dept Anim Genet & Breeding, Beijing 100193, Peoples R China
[2] Beijing Gen Stn Anim Husb, Beijing 100107, Peoples R China
来源：
POULTRY SCIENCE | 2018年 / 97卷 / 06期
关键词：
near-infrared reflectance spectroscopy; egg yolk; egg albumen; chemical composition; PREDICT CHEMICAL-COMPOSITION; LEAST-SQUARES REGRESSION; AMINO-ACID-COMPOSITION; SOLUBLE SOLIDS CONTENT; FT-NIR SPECTROSCOPY; NONDESTRUCTIVE DETERMINATION; QUANTITATIVE-DETERMINATION; VARIABLE SELECTION; BREAST MEAT; SPECTRA;
D O I：
10.3382/ps/pey070
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Current analytical methods used for composition analysis of egg products are time consuming and laborious. We developed a near-infrared reflectance spectroscopy (NIRS)-based method to determine the fat, moisture, and protein contents in homogenized egg yolk and the moisture and protein contents in homogenized egg albumen to substitute for conventional methods. The coefficients of determiation in the external validation set (R-2 P) were over 0.8 for all chemical compositions. The ratios of performance to standard deviation (RPD) were 4.38, 2.25, 2.28, 2.31, and 3.03 for fat, moisture, protein and moisture in the egg yolk, and protein in the egg albumen, respectively. Thus, NIR spectroscopy could be an efficient tool for quantitative analysis of the nutrients in chicken eggs.
引用
收藏
页码：2239 / 2245
页数：7
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