Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy

Meat Science

Volumn 69, Issue 3, 2005, Pages 433-440

  Flåtten, Audun ^a,b   Bryhni, Eli A ^b   Kohler, Achim ^c   Egelandsdal, Bjørg ^a,c   Isaksson, Tomas ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b Norwegian Meat Research Centre   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Adipose tissue; Docosahexaenoic acid; Docosapentaenoic acid; Fatty acid composition; Fourier transform infrared spectroscopy; FTIR; Iodine value; Marine fatty acids; Mid infrared; MIR; MUFA; Partial least squares; PLS; Pork fat; PUFA; SFA; Subcutaneous fat

Indexed keywords

ADSORPTION; ERROR ANALYSIS; FATTY ACIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; OILS AND FATS; REGRESSION ANALYSIS; TISSUE;

ADIPOSE TISSUE; FATTY ACID COMPOSITION; FTIR; MARINE FATTY ACIDS; MID INFRARED (MIR); MUFA; PORK FAT; PUFA; SFA; SUBCUTANEOUS FAT;

MEATS;

EID: 11444259465     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.10.002     Document Type: Article

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