Applications to Agricultural and Marine Products: Meat and Fish Products

Near-Infrared Spectroscopy in Food Science and Technology

Volumn , Issue , 2006, Pages 247-277

  Isaksson, Tomas ^a   Segtnan, Vegard H ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Dispersive spectroscopy NIR spectroscopy anomalies; Near infrared discriminant analysis; NIRS application to grains and seeds

Indexed keywords

EID: 84889783463     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470047705.ch7     Document Type: Chapter

References (56)

1. T. Arnalds, T. Fearn, G. Downey. Meat speciation using an hierarchical approach and logistic regression. Proceedings of the 10th International Conference on Near Infrared Spectroscopy, A. M. C. Davies, R. K. Cho, eds. NIR Publications, UK, 2002, p. 141-144.
2. H. Berg, K. Kolar. Evaluation of rapid moisture, fat, protein and hydroxyproline determination in beef and pork using the Infratec Food and Feed Analyser. Fleischwirtschaft 71:787-789, 1991.
3. C. E. Byrne, G. Downey, D. J. Troy, D. J. Buckley. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm. Meat Sci 49:399-409, 1998.
4. D.I. Cazzolino, I. Murray, R. Paterson. Visable and near infrared spectroscopy of beef longissimus dorsi muscle as a means of discriminating between pasture and corn silage feeding regimes. J Near Infrared Spectrosc 10:187-193, 2002.
5. G.B. Cornish. NIR analysis of sausage meat. In: Proceedings of the Third International Conference on Near Infrared Spectroscopy. ISBN 2/87286-001-0, 1990, p. 194-200.
6. J.L. DeBouver, B.G. Cottyn, L.O. Fiems, C.V. Boucque. Determination of chemical composition of beef by NIRS. In: Bridging the Gap Between Data Analysis and NIR Applications, K.I. Hildrum, T. Isaksson, T. Næs, A. Tandberg, eds. Ellis Horwood, 1992, p. 339-344.
7. G. Downey. Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy. Food Chem 55:305-311, 1996.
8. G. Downey, D. Beucĥene. Discrimination between fresh and frozen-then-thawed beef m. longissimus dorsi by combined visable-near infrared reflectance spectroscopy: a feasibility study. Meat Sci 45(3):353-363, 1997.
9. G. Downey, D. Beucĥene. Authentication of fresh vs frozen-then-thawed beef by near infrared reflectance spectroscopy of dried drip juice. Lebensmittel. Wissenschaft Technol 30:721-726, 1997.
10. M. R. Ellekjær, T. Isaksson. Assessment of maximum cooking temperatures in previous heat treated meat. Part 1: near infrared spectroscopy. J Sci Food Agric 59:335-343, 1992.
11. M. R. Ellekjær, T. Næs, K. I. Hildrum, T. Isaksson. Determination of NaCl of sausages by near infrared spectroscopy. J Near Infrared Spectrosc 1:62-75, 1993.
12. M.R. Ellekjær, T. Isaksson, R. Solheim. Assessment of sensory quality of meat sausages using near infrared spectroscopy. J Food Sci 59(3):456-464, 1994.
13. P. Geladi, D. McDougall, H. Martens. Linearisation and scatter correction for near infrared reflectance spectra for meat. Appl Spectrosc 39:491-500, 1985.
14. B. Gjerde, H. Martens. Predicting carcass composition of rainbow trout by near-infrared reflectance spectroscopy. J Anim Breed Genet 104:137-148, 1987.
15. K.I. Hildrum, B.N. Nilsen, M. Mielnik, T. Næs. Prediction of sensory characteristics of beef by near-infrared spectroscopy. Meat Sci 38:67-80, 1994.
16. K.I. Hildrum, T. Isaksson, T. Næs, B.N. Nilsen, P. Lea. Near infrared reflectance spectroscopy in the prediction of sensory properties of beef. J Near Infrared Spectrosc 3:81-87, 1995.
17. Y. Huang, T.M. Rogers, M.A. Wenz, A.G. Cavinato, D.M. Mayes, G.E. Bledsoe, B.A. Rasco. Detection of sodium chloride in cured salmon by SW-NIR spectroscopy. J Agric Food Chem 49:4161-4167, 2001. REFERENCES 275
18. Y. Huang, A.G. Cavinato, D.M. Mayes, G.E. Bledsoe, B.A. Rasco. Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic Salmon (Salmo salar). J Food Sci 67:2543-2547, 2002.
19. Y. Huang, A.G. Cavinato, L.J. Mayes, D.M. Kangas, G.E. Bledsoe, B.A. Rasco. Nondestructive prediction of moisture and sodium chloride in cured Atlantic Salmon (Salmo salar) (Teijin) using short-wavelength near-infrared spectroscopy (SW-NIR). J Food Sci 68:482-486, 2003.
20. T. Isaksson, M. H. R. Ellekjær, K. I. Hildrum. Determination of the previous maximum temperature of heat treated minced meat by near infrared reflectance spectroscopy. J Sci Food Agric 49:385-387, 1989.
21. T. Isaksson, K.I. Hildrum. Near infrared transmittance (NIT) analysis of meat products. In: Proceeding to the Third International Conference on Near Infrared Spectroscopy. ISBN 2/87286-001-0, 1990, p. 202-206.
22. T. Isaksson, B. N. Nilsen. Noninvasive prediction of protein, fat and water in homogenized beef, vacuum packed in plastic bags. Proc. 5th Int. Conf. on Near Infrared Spectroscopy (Haugesund, Norway, 16-20 June 1992). ISBN 0-13-617416-7, 1992, p. 359-364.
23. T. Isaksson, C. E. Miller, T. Næs. Nondestructive NIR and NIT determination of protein, fat and water in plastic-wrapped, homogenized meat. Appl Spectrosc 46:1685-1694, 1992.
24. T. Isaksson, G. Tøgersen, A. Iversen, K. I. Hildrum. Nondestructive determination of fat, moisture and protein in salmon filets by use of near infrared diffuse spectroscopy. J Sci Food Agric 69:95-100, 1995.
25. T. Isaksson, B.N. Nilsen, G. Tøgersen, R.P Hammond, K.I. Hildrum. On-line, proximate analysis of ground beef directly at a meat grinder outlet. Meat Sci 43:245-253, 1996.
26. T. Isaksson, L.P. Swendsen, R. Taylor, S.O. Fjæra, P.O. Skjervold. Non-destructive texture analysis of farmed Atlantic salmon using visual/near- infrared reflectance spectroscopy. J Sci Food Agric 82:53-60, 2001.
27. E. Lanza. Determination of moisture, protein, fat , and calories in raw pork and beef by near infrared spectroscopy. J Food Sci 48:471-474, 1983.
28. M.H. Lee, A.G. Calvanato, D.M. Mayes, B.A. Rasco. Non-invasive short-wavelength nearinfrared spectroscopic method to estimate thr crude lipid content in muscle of intact rainbow trout. J Agric Food Chem 40:2176-2181, 1992.
29. Y.L. Lui, B.G. Lyon,W.R.Windham, C.E. Realini, T.D.D. Pringle, S. Duckett. Prediction of color, texture, and sensory characteristics of beef steaks by visual and near infrared reflectance spectroscopy. A feasibility study. Meat Sci 65(3): 1107-1115, 2003.
30. B.G. Lyon, W.R. Windham, C.E. Lyon, F.E. Barton. Sensory characteristics and nearinfrared spectroscopy of broiler breasts for various chill-storage regimes. J Food Quality 24(5):435-452, 2001.
31. J.A. Mathias, P.C.Williams, D.C. Sobering. The determination of lipid and protein in freshwater fish using near-infrared reflectance spectroscopy. Aquaculture 61:303-311, 1987.
32. J. McElhinney, G. Downey, T. Fearn. Chemometric processing of visible and near infrared reflectance spectra for species identification in selected raw homogenised meats. J Near Infrared Spectrosc 7:145-154, 1999.
33. M. Mitsumoto, S. Maeda, T. Mitsuhashi, S. Ozawa. Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. J Food Sci 56:1493-1496, 1991. 276 MEAT AND FISH PRODUCTS
34. R. Nortvedt, O.J. Torrisen, S. Tuene. Application of near-infrared transmittance spectroscopy in the determination of fat, protein and dry matter in Atlantic halibut fillet. Chemometrics Intell Lab Syst 42:199-207, 1998.
35. T. Næs, K.I. Hildrum. Comparison of multivariate calibration and discriminant analysis in evaluating NIR spectroscopy for determination meat tenderness. Appl Spectrosc 51:350- 357, 1997.
36. B. Park, Y.R. Chen, Hruschka, S.D. Shackelford, M. Kohmaraie. Near-infrared reflectance analysis for predicting beef Longissimus tenderness. J Anim Sci 76:2115-2120, 1998.
37. H. Rannou, G. Downey. Discrimination of raw pork, chicken and turkey meat by spectroscopy in visible, near- and mid-infrared ranges. Anal Commun 34:401-405, 1997.
38. B.A. Rasco, C.E. Miller, T.L. King. Utilization of NIR spectroscopy to estimate the proximate composition of trout muscle with minimal sample pretreatment. J Agric Food Chem 39:67-72, 1991.
39. A. Ripoche, A.S. Guillard. Determination of fatty acid composition of pork fat by Fourier transform infrared spectroscopy. Meat Sc 58:299-304, 2001.
40. R. Rødbotten, B.N. Nilsen, K.I. Hildrum. Prediction of beef quality attributes from early post mortem near infrared reflectance spectra. Food Chem 69:427-436, 2000.
41. R. Rødbotten, B.H. Mevik, K.I. Hildrum. Prediction and classification of tenderness in beef from non-invasive diode array NIR spectra. J Near Infrared Spectrosc 9:199-210, 2001.
42. C. Solberg, E. Saugen, L.P. Swensen, T. Bruun, T. Isaksson. Determination of fat in live farmed Atlantic salmon using non-invasive NIR techniques. J Sci Food Agric 83:692-696, 2003.
43. H. Sollid, C. Solberg. Salmon fat content estimation by near infrared transmission spectroscopy. J Food Sci 57:792-793, 1992.
44. K. Thyholt, T. Isaksson. Differentiation of frozen and unfrozen beef using near-infrared spectroscopy. J Sci Food Agric 73:525-532, 1997.
45. K. Thyholt, U.G. Indahl, K.I. Hildrum, M.R. Ellekjær, T. Isaksson. Meat speciation by near infrared reflectance spectroscopy on dry extracts. J Near Infrared Spectrosc 5:195-208, 1997.
46. K. Thyholt, G. Enersen, T. Isaksson. Determination of endpoint temperatures in previously heat treated beef using reflectance spectroscopy. Meat Sci 48:49-63, 1998.
47. G. Tøgersen, T. Isaksson, B.N. Nilsen, E.A. Bakken, K.I. Hildrum. On-line NIR analysis of fat, water and protein in industrial scale ground meat batches. Meat Sci 51:97-102, 1999.
48. G. Tøgersen, J.A. Arnesen, B.N. Nilsen, K.I. Hildrum. On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy. Meat Sci 63(4):515-523, 2003.
49. E.V. Valdes, J.D. Summers. Determination of crude proteing and fat in carcass and breast muscle samples of poultry by near infrared reflectance spectroscopy. Poultry Sci 65:485- 490, 1986.
50. B.K.Watt, A.L. Merill. Agricultural handbook No. 8. U.S. Dept. of Agriculture,Washington, DC, US, 1975.
51. W.R.Windham, K.C. Lawrence, P.W. Feldner. Prediction of fat content in poultry meat by near-infrared transmission analysis. J Appl Poultry Res 12(1):69-73, 2003.
52. W.R.Windham,W.H. Morrison. Prediction of fatty acid content in beef neck lean by near infrared reflectance analysis. J Near Infrared Spectrosc 6:229-234, 1998. REFERENCES 277
53. J. P.Wold, T. Isaksson. Non-destructive determination of fat and moisture in whole Atlantic salmon by near-infrared diffuse spectroscopy. J Food Sci 62:734-736, 1997.
54. J.P. Wold, T. Jakobsen, L. Krane. Atlantic salmon average fat content estimated by nearinfrared transmittance spectroscopy. J Food Sci 61:74-77, 1996.
55. G. Xiccato, A. Trocin, F. Tulli, E. Tibaldi. Prediction of chemical composition and origion identification of European sea bass (Dicentrarchus labrax L.) by near infrared reflectance spectroscopy (NIRS). Food Chem 86:275-281, 2004.
56. H.Z. Zhang, T.C. Lee. Rapid near-infrared spectroscopic method for the determination of free fatty acid in fish and its application in fish quality assessment. J Agric Food Chem 45:3515-3521, 1997.