Rapid determination of spinal cord content in ground beef by attenuated total reflectance Fourier transform infrared spectroscopy

被引：22
|
作者：
Gangidi, RR
Proctor, A
Pohlman, FW
机构：
[1] Univ Arkansas, Dept Food Sci, Fayetteville, AR 72704 USA
[2] Univ Arkansas, Dept Anim Sci, Fayetteville, AR 72704 USA
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期
关键词：
spinal cord; ground beef; sphingomyelin; ATR-FTIR; PLS;
D O I：
10.1111/j.1365-2621.2003.tb14126.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The potential of attenuated total reflectance Fourier transform infrared spectroscopy to measure spinal cord in ground beef was investigated. Mid-infrared spectra were obtained for ground beef adulterated with 0 to 100 ppm spinal cord. Partial least squares models were developed using 400 to 4000 cm(-1). The model in the 400 to 4000 cm(-1) range showed a calibration of R-cal = 0.94 (RMSE = 11.24) and validation of R-val = 0.87 (RMSE =17.22). The P-O-C and N-H stretches were found to correlate positively with spinal cord content. Fourier transform infrared spectroscopy has the potential to rapidly determine spinal cord adulteration in ground beef.
引用
收藏
页码：124 / 127
页数：4
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