Prediction of amino acids in freeze dried pork by near infrared reflectance spectroscopy

WEI HUANG; LIN-LI TAO; XI ZHANG; XIU-JUAN YANG; ZHI-YONG CAO; XIN-WEI HAO

doi:10.56093/ijans.v88i9.83560

Authors

WEI HUANG PhD Scholar, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650 201 China
LIN-LI TAO Associate Professor, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650 201 China
XI ZHANG Professor, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650 201 China
XIU-JUAN YANG Associate Professor, College of Big Data, Yunnan Agricultural University, Kunming 650 201 China
ZHI-YONG CAO Associate Professor, College of Big Data, Yunnan Agricultural University, Kunming 650 201 China
XIN-WEI HAO Master Scholar, College of Horticulture, Yunnan Agricultural University, Kunming 650 201 China

https://doi.org/10.56093/ijans.v88i9.83560

Keywords:

Amino acids, Near infrared spectroscopy, Partial least squares, Pork

Abstract

NIRS was used to predict the amino acid profile of freeze-dried pork samples. Samples (150; Longissimus thoracis et lumborum) of pork were used for analysis. After freeze drying, samples were analyzed using HPLC to find out the amino acid content. Samples were scanned and partial least squares (PLS) regression methods were used to predict the amino acid. The determination coefficient obtained by full cross-validated (80 as a sample for calibration set, 25 samples as a validation set) PLS models indicated that the NIR original spectra had an excellent ability to predict the contents of alanine, proline and methionine. Prediction of glutamic acid and glycine using standard normalized variate (SNV) pretreatment of spectral modeling was accurate. Similarly, prediction of arginine,
tyrosine, valine, isoleucine, leucine, phenylalanine and lysine were accurate using SNV or multiplicative scattering correction (MSC) pre-processing spectra modeling. It was not possible to predict aspartic acid, serine, threonine, cystine, and histidine. These results indicated that the NIRS can be used for prediction of selected amino acids in the freeze dried pork.

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