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Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/9948


Título: Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy.
Autores: Sierra, V.
Aldai, N.
Castro, P.
Osoro, Koldo
Coto-Montes, A.
Olivan, M.
Palabras Claves: Carne de vaca;
Perfil de ácidos grasos
Grasa intramuscular
Longissimus thoracis
Fecha Edición: 2008
Editor: Elsevier
Cita Bibliográfica: Sierra, V... [et al.]. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Science. 2008 ; 78 : 248-255
Resumen: The intramuscular fat content and composition influence consumer selection of meat products. A study predicting the fatty acid (FA) profile of ground beef from the Longissimus thoracis of yearling bulls (n = 100) using near infrared transmittance spectroscopy (NIT) was conducted. The samples were scanned using an Infratec 1265 Meat Analyzer which operates in transmittance mode from 850 to 1050 nm. NIT technology was able to accurately predict (R2 CV over 0.76) some prominent FAs such as C14:0, C16:0, C16:1cis9, C17:0, C18:1cis9 and C18:1cis11, and minor FAs like C13:0, C15:0, C17:1cis9 and C18:1cis13. When studying FA groups, NIT spectra were able to accurately predict saturated ðR2 CV ¼ 0:837Þ, branched ðR2 CV ¼ 0:701Þ and monounsaturated ðR2 CV ¼ 0:852Þ FAs. In addition, NIT spectra provided useful information on the contents of conjugated linoleic acids (CLA) in beef. These results show the potential of NIT technique as a rapid and easy tool to predict the major FAs in beef, especially those located in triglycerides.
URI: https://ria.asturias.es/RIA/handle/123456789/9948
ISSN: 0309-1740
Aparece en las Colecciones:Agroalimentación y Ganadería
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