Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2685-2694

  Castell Palou, A ^a   Rossello C ^a   Femenia, A ^a   Simal, S ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Calibration models; Cheese; Fat and water content; Partial least square regression; Time domainNMR

Indexed keywords

CALIBRATION MODEL; DETERMINATION COEFFICIENTS; PARTIAL LEAST SQUARE REGRESSION; RELAXATION ANALYSIS; ROOT MEAN SQUARE ERRORS; TIME DOMAIN NUCLEAR MAGNETIC RESONANCE; TIME DOMAINNMR; WATER QUANTIFICATION;

CALIBRATION; CHEESES; MEAN SQUARE ERROR;

RELAXATION PROCESSES;

EID: 84883653542     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0912-8     Document Type: Article

References (29)

1. Cartwright, G., McManus, B. H., Leffler, T. P., & Moser, C. R. (2005). Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis. Journal of AOAC International, 88(1), 107-120.
2. Casey, J. C., & Miles, C. A. (1974). Determination of the fat content of meat using nuclear magnetic resonance. Journal of the Science of Food and Agriculture, 25(9), 1155-1161.
3. Castell-Palou, A., Rosselló, C., Femenia, A., Simal, S. (2010). Application of multivariate statistical analysis to chemical, physical and sensory characteristics of Majorcan cheese. International Journal of Food Engineering, 6(2), Art. No. 9, doi: 10. 2202/1556-3758. 1417.
4. Cerretani, L., Maggio, R. M., Barnaba, C., Toschi, T. G., & Chiavaro, E. (2011). Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil. Food Chemistry, 127(4), 1899-1904.
5. Dalitz, F., Cudaj, M., Maiwald, M., & Guthausen, G. (2012). Process and reaction monitoring by low-field NMR spectroscopy. Progress in Nuclear Magnetic Resonance Spectroscopy, 60, 52-57. doi: 10. 1016/j. pnmrs. 2011. 11. 003.
6. Frau, M., Simal, S., Femenia, A., & Rosselló, C. (1998). Differentiation and grouping of chemical characteristics of Mahon cheese. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 207(2), 164-169.
7. Gianferri, R., D'Aiuto, V., Curini, R., Delfini, M., & Brosio, E. (2007). Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheese. Food Chemistry, 105(2), 720-726.
8. Guthausen, G., Kamlowski. A., Schmalbein, D. (2008). Method for determining the content of at least one component of a sample by means of a nuclear magnetic resonance pulse spectrometer. US Patent No. 7397241 B2.
9. Haaland, D. M., & Thomas, E. V. (1988). Partial least-squares methods for spectral analyses. 1. Relation to other quantitative calibration methods and the extraction of qualitative information. Analytical Chemistry, 60(11), 1193-1202.
10. Hansen, C. L., Thybo, A. K., Bertram, H. C., Viereck, N., Berg, F. V. D., & Engelsen, S. B. (2010). Determination of dry matter content in potato tubers by low-field nuclear magnetic resonance (LF-NMR). Journal of Agricultural and Food Chemistry, 58(19), 10300-10304.
11. Horn, P. J., Neogi, P., Tombokan, X., Ghosh, S., Campbell, B. T., & Chapman, K. D. (2011). Simultaneous quantification of oil and protein in cottonseed by low-field time-domain nuclear magnetic resonance. Journal of the American Oil Chemists' Society, 88(10), 1521-1529.
12. IDF (1969) Milk and milk products. Determination of the fat content. IDF Standard 5A. International Dairy Federation, Brussels.
13. IDF (1982) Cheese and processed cheese. Determination of total solids content. IDF Standard 4A. International Dairy Federation, Brussels.
14. Karoui, R., Mazerolles, G., & Dufour, É. (2003). Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products. International Dairy Journal, 13(8), 607-620.
15. Keeton, J. T., Hafley, B. S., Eddy, S. M., Moser, C. R., McManus, B. J., & Leffler, T. P. (2003). Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis. Journal of AOAC International, 86(6), 1193-1202.
16. Kenar, J. A. (2007). Direct determination of the lipid content in starch-lipid composites by time-domain NMR. Industrial Crops and Products, 26(1), 77-84.
17. 1 H NMR) and gravimetry. Clinica Chimica Acta, 400(1-2), 33-36.
18. Leffler, T. P., Moser, C. R., McManus, B. J., Urh, J. J., Keeton, J. T., Claflin, A., Adkins, K., Claflin, A., Davis, C., Elliot, J., Goin, P., Horn, C., Humphries, J., Kctteler, K., Perez, P., & Steiner, G. (2008). Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study. Journal of AOAC International, 91(4), 802-810.
19. MacMillan, B., Hickey, H., Newling, B., Ramesh, M., & Balcom, B. (2008). Magnetic resonance measurements of French fries to determine spatially resolved oil and water content. Food Research International, 41(6), 676-681.
20. Nagy, E., & Körmendy, L. (2003). Determination of fat content in meat by pulsed nuclear magnetic resonance (P-NMR) technique. Acta Alimentaria, 32(3), 289-294.
21. Pedersen, H. T., Berg, H., Lundby, F., & Engelsen, S. B. (2001). The multivariate advantage in fat determination in meat by bench-top NMR. Innovative Food Science and Emerging Technologies, 2(2), 87-94.
22. Petrov, O. V., Hay, J., Mastikhin, I. V., & Balcom, B. J. (2008). Fat and moisture content determination with unilateral NMR. Food Research International, 41(7), 758-764.
23. Renou, J. P., Kopp, J., & Valin, C. (1985). Use of low resolution NMR for determining fat-content in meat-products. Journal of Food Technology, 20(1), 23-29.
24. Rodríguez, O., Eim, V. S., Simal, S., Femenia, A., & Rosselló, C. (2011). Validation of a difussion model using moisture profiles measured by means of TD-NMR in apples (Malus domestica). Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0711-7.
25. Rudi, T., Guthausen, G., Burk, W., Reh, C. T., & Isengard, H. D. (2008). Simultaneous determination of fat and water content in caramel using time domain NMR. Food Chemistry, 106(4), 1375-1378.
26. Shao, X., & Li, Y. (2011). Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweet corn. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0727-z.
27. Sørland, G. H., Larsen, P. M., Lundby, F., Rudi, A. P., & Guiheneuf, T. (2004). Determination of total fat and moisture content in meat using low field NMR. Meat Science, 66(3), 543-550.
28. Todt, H., Guthausen, G., Burk, W., Schmalbein, D., & Kamlowski, A. (2006). Water/moisture and fat analysis by time-domain NMR. Food Chemistry, 96(3), 436-440.
29. Tunick, M. H., & Malin, E. L. (1997). Differential scanning calorimetry of water buffalo and cow milk fat in mozzarella cheese. Journal of the American Oil Chemists' Society, 74(12), 1565-1568.