Cristin-resultat-ID: 1932712
Sist endret: 21. februar 2022, 14:46
NVI-rapporteringsår: 2021
Resultat
Vitenskapelig artikkel
2021

Assessment of bulk composition of heterogeneous food matrices using Raman spectroscopy

Bidragsytere:
  • Petter Vejle Andersen
  • Jens Petter Wold og
  • Nils Kristian Afseth

Tidsskrift

Applied Spectroscopy
ISSN 0003-7028
e-ISSN 1943-3530
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2021
Volum: 75
Hefte: 10
Sider: 1278 - 1287
Open Access

Importkilder

Scopus-ID: 2-s2.0-85116999816

Klassifisering

Emneord

Wide area Raman spectroscopy • Heterogeneous foods • Fat • Protein • Near infrared spectroscopy

Beskrivelse Beskrivelse

Tittel

Assessment of bulk composition of heterogeneous food matrices using Raman spectroscopy

Sammendrag

Raman spectroscopy (RS) has for decades been considered a promising tool for food analysis, but widespread adoption has been held back by, e.g., high instrument costs and sampling limitations regarding heterogeneous samples. The aim of the present study was to use wide area RS in conjunction with surface scanning to overcome the obstacle of heterogeneity. Four different food matrices were scanned (intact and homogenized pork and by-products from salmon and poultry processing) and the bulk chemical parameters such as fat and protein content were estimated using partial least squares regression (PLSR). The performance of PLSR models from RS was compared with near-infrared spectroscopy (NIRS). Good to excellent results were obtained with PLSR models from RS for estimation of fat content in all food matrices (coefficient of determination for cross-validation (R2CV) from 0.73 to 0.96 and root mean square error of cross-validation (RMSECV) from 0.43% to 2.06%). Poor to very good PLSR models were obtained for estimation of protein content in salmon and poultry by-product using RS (R2CV from 0.56 to 0.92 and RMSECV from 0.85% to 0.94%). The performance of RS was similar to NIRS for all analyses. This work demonstrates the applicability of RS to analyze bulk composition in heterogeneous food matrices and paves way for future applications of RS in routine food analyses.

Bidragsytere

Petter Vejle Andersen

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Jens Petter Wold

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Nils Kristian Afseth

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA
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