The multivariate advantage in fat determination in meat by bench-top NMR

Innovative Food Science and Emerging Technologies

Volumn 2, Issue 2, 2001, Pages 87-94

  Pedersen, H T ^a   Berg, H ^b   Lundby, F ^c   Engelsen, S B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Swedish Meats R and D   (Sweden)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Drying; Fat; Field gradient; Meat; NMR; Partial least squares regression

Indexed keywords

EID: 0042910526     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(01)00026-1     Document Type: Article

References (20)

1. Beauvallet C., Renou J.P. Applications of NMR spectroscopy in meat research. Trends in Food Science and Technology. 3:1992;241-246.
2. Bechmann I.E., Pedersen H.T., Nørgaard L., Engelsen S.B. Comparative chemometric analysis of transverse low-field 1H NMR relaxation data. 1999;217-225 The Royal Society of Chemistry, In: Belton, P.S., Hills, B.P. & Webb, G.A., Advances in magnetic resonance in food science. Cambridge, UK.
3. Berg H., Nilsson S. Determination of fat content in meat and meat products with NMR and SFE. Proceedings of Euro Food Chem IX, Interlaken Switzerland. 1:1997;59-64.
4. Bondzynski S. Über die von werner schmid vorgeschlagene methode der des fettbestimmung in der milch. Landwirth Jahrbuch der Schweiz. 3:1889;119-121.
5. Brøndum J., Byrne D.V., Bak L.S., Bertelsen G., Engelsen S.B. Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat Science. 54:2000;83-95.
6. Carr H.Y., Purcell E.M. Effects of diffusion on free precession in nuclear magnetic resonance experiments. Physical Review. 94:1954;630-638.
7. Croon, L.B., Fuchs, G. & Torelm, I. Bestämning av fett i köttvaror med NMR. (1985) SLV Rapport 9.
8. Gerbanowski A., Rutledge D.N., Feinberg M.H., Ducauze C.J. Multivariate regression applied to time domain nuclear magnetic resonance signals: determination of moisture in meat products. Sciences des Aliments. 17:1997;309-323.
9. Gribnau M.C.M. Determination of solid/liquid ratios of fats and oils by low-resolution pulsed NMR. Trends in Food Science and Technology. 3:1992;186-190.
10. Hahn E.L. Spin echoes. Physical Review. 80:1950;580-594.
11. Jepsen S.M., Pedersen H.T., Engelsen S.B. Application of chemometrics to low-field 1H NMR relaxation data of intact fish flesh. Journal of the Science of Food and Agriculture. 79:1999;1793-1802.
12. Lillford P.J., Clark A.H., Jones D.V. Distribution of water in heterogeneous food and model systems. 1980;177 In Rowland, R.J., Water in Polymers. American Chemical Society.
13. Martens H., Næs T. Multivariate calibration. 1993;Wiley, New York.
14. Meiboom S., Gill D. Modified spin-echo method for measuring nuclear relaxation times. The Review of Scientific Instruments. 29:1958;688-691.
15. NMKL (1989) (Nordic Committee on Food Analysis) Bestämning enligt SBR (Schmid-Bondzynski-Ratzlaff) i kött och köttvaror. Rapport no. 131.
16. Ratzlaff E. Über die brauchbarkiet der verschiedenen fettbestimmungsmethoden im käse. Milch-Zeitung. 32:1903;65-67.
17. Schmid W. Bestimmung des fetthaltes in milch. Zeitschrift für Analytische Chemie. 27:1888;464.
18. Stejskal E.O., Tanner J.E. Spin diffusion measurements: spin echoes in the presence of a time-dependent field gradient. The Journal of Chemical Physics. 42:1965;288-293.
19. Tanner J.E. Use of the stimulated echo in NMR diffusion studies. The Journal of Chemical Physics. 52:1970;2523-2526.
20. Tornberg E., Wahlgren N.M., Brøndum J., Engelsen S.B. Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR. Food Chemistry. 69:2000;407-418.