Grant support

This research was funded by EU Commission Sixth Framework Programme Project "GemQual" (QLK5-CT-2000-0147) and the Government of Aragon (Grant Research Group Funds, Group A14_20R).

Análisis de autorías institucional
Ripoll, Guillermo - Autor (correspondencia)
Panea, Begona - Autor o Coautor
Publicaciones > Artículo

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

Publicado en:Sensors. 21 (12): - 2021-06-02 21(12), doi: 10.3390/s21124230

Ripoll, Guillermo; Panea, Begona;


A14_20R Government of Aragon - Financiador
Bristol Vet Sch, Fac Hlth Sci, Bristol BS40 5DU, Avon, England - Autor o Coautor
Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Consiglio Ric Agr & Anal Econ Agr, CREA, I-00015 Monterotondo, Italy - Autor o Coautor
Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
Frontmatec Smoerum AS, Hassellunden 9, DK-2765 Smoerum, Denmark - Autor o Coautor
Inst Agroalimentario Aragon IA2 CITA Univ Zaragoz, Avda Miguel Servet 177, Zaragoza 50013, Spain - Autor o Coautor
Inst Natl Rech Agr Alimentat & Environm VetAgro S, INRAE, UMR1213, Unite Rech Herbivores,Theix, F-63122 St Genes Champanelle, France - Autor o Coautor
QLK5-CT-2000-0147 EU Commission Sixth Framework Programme Project "GemQual" - Financiador
Univ Adelaide, Sch Anim & Vet Sci, Davies Res Ctr, Roseworthy, SA 5371, Australia - Autor o Coautor
Univ Cattolica Sacro Cuore, Dept Anim Sci Food & Nutr, Via Emilia Parmense 84, I-29122 Piacenza, Italy - Autor o Coautor
Univ Complutense, Dept Prod Anim, Fac Vet, Madrid 28040, Spain - Autor o Coautor
Univ Helsinki, Dept Food & Nutr, Helsinki 00014, Finland - Autor o Coautor
Univ Zaragoza, Dept Prod Anim, Avda Miguel Servet 177, Zaragoza 50013, Spain - Autor o Coautor
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Resúmen: Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R(2)p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R-p(2) greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.

Palabras clave: bovine; chemometrics; mufa; nirs; pufa; sfa; Adipose-tissue; Animal; Animals; Beef; Bovine; Calibration; Cattle; Cattle fed sunflower; Chemical-composition; Chemometrics; Coefficient of variation; Fatty acid; Fatty acid composition; Fatty acids; Forecasting; Freeze dried samples; Grass-silage diet; Health value; High standards; Human; Humans; Infrared devices; Infrared transmission; Intramuscular fat; Ir spectroscopy; Low concentrations; Male; Meat; Meat-products; Monounsaturated fatty acids; Mufa; Muscle; Near infrared reflectance spectroscopy; Near infrared spectral; Near infrared spectroscopy; Nirs; Online prediction; Phospholipid; Phospholipids; Polyunsaturated fatty acids; Potential use; Prediction model; Predictive analytics; Pufa; Reflection; Sfa; Spectroscopy, near-infrared; Spectrum analysis

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