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Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses

  • Kang, J.O. (Department of Animal Life and Resource Sciences, Dankook University) ;
  • Park, J.Y. (Department of Animal Life and Resource Sciences, Dankook University) ;
  • Choy, Y.H. (Department of Animal Life and Resource Sciences, Dankook University)
  • Received : 2000.08.21
  • Accepted : 2001.02.12
  • Published : 2001.06.01

Abstract

Near Infrared spectroscopy was applied to the samples of processed pork to see the effect of grinding on chemical components analyses. Data from conventional chemical analyses of moisture, fat, protein, NaCl were put into calibration model by NIR of reflectance mode. The other properties observed were pH and color parameters ($L^*,\;a^*,\;b^*$). Spectral ranges of 400~2500 nm and 400~1100 nm were compared for color parameters. Spectral ranges of 400~2500 nm and 1100~2500 nm were compared for chemical components and pH. Different spectral ranges caused little changes in the coefficients of determination or standard errors. $R^{2,}s$ of calibration models for color parameters were in the range of 0.97 to 1.00. $R^{2,}s$ of calibration models of intact sausages for moisture, protein, fat, NaCl and pH were 0.98, 0.89, 0.95, 0.73 and 0.77, respectively using spectra at 1100~2500 nm. $R^{2,}s$ of calibration models of ground sausages for moisture, protein, fat, NaCl and pH were 0.97, 0.91, 0.97, 0.42 and 0.56, respectively using spectra at 1100~2500 nm.

Keywords

Near Infrared Spectroscopy;Processed Pork;Chemical Component;pH

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  2. Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS) pp.0101-2061, 2018, https://doi.org/10.1590/fst.27417