Quantitative analysis and detection of adulteration in pork using near-infrared spectroscopy

Yuxia Fan; Fang Cheng; Lijuan Xie

doi:10.1117/12.852521

20 April 2010 Quantitative analysis and detection of adulteration in pork using near-infrared spectroscopy

Yuxia Fan, Fang Cheng, Lijuan Xie

Proceedings Volume 7676, Sensing for Agriculture and Food Quality and Safety II; 76760X (2010) https://doi.org/10.1117/12.852521
Event: SPIE Defense, Security, and Sensing, 2010, Orlando, Florida, United States

Abstract

Authenticity is an important food quality criterion. Rapid methods for confirming authenticity or detecting adulteration are increasingly demanded by food processors and consumers. Near infrared (NIR) spectroscopy has been used to detect economic adulteration in pork . Pork samples were adulterated with liver and chicken in 10% increments. Prediction and quantitative analysis were done using raw data and pretreatment spectra. The optimal prediction result was achieved by partial least aquares(PLS) regression with standard normal variate(SNV) pretreatment for pork adulterated with liver samples, and the correlation coefficient(R value), the root mean square error of calibration(RMSEC) and the root mean square error of prediction (RMSEP) were 0.97706, 0.0673 and 0.0732, respectively. The best model for pork meat adulterated with chicken samples was obtained by PLS with the raw spectra, and the correlation coefficient(R value), RMSEP and RMSEC were 0.98614, 0.0525, and 0.122, respectively. The result shows that NIR technology can be successfully used to detect adulteration in pork meat adulterated with liver and chicken.

Citation Download Citation

Yuxia Fan, Fang Cheng, and Lijuan Xie "Quantitative analysis and detection of adulteration in pork using near-infrared spectroscopy", Proc. SPIE 7676, Sensing for Agriculture and Food Quality and Safety II, 76760X (20 April 2010); https://doi.org/10.1117/12.852521

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