Location: Quality & Safety Assessment ResearchTitle: Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy Author
|Jiang, Hongzhe - China Agricultural University|
|Wang, Wei - China Agricultural University|
|Yang, Yi - China Agricultural University|
Submitted to: ASABE Annual International Meeting
Publication Type: Proceedings
Publication Acceptance Date: 6/7/2017
Publication Date: 7/24/2017
Citation: Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y. 2017. Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy. ASABE Annual International Meeting. DOI:10.13031/aim.201700732.
Interpretive Summary: The consumption of poultry meat is growing rapidly worldwide. As a result, more attention is being paid to fresh meat quality. Water-holding capacity (WHC) is an important meat quality trait and is commonly used for objective assessment of meat quality. Traditionally, Different methods have been used to estimate meat WHC, such as drip loss, cook loss, and expressible fluid; however, these methods are complex, time-consuming, or invasive. Therefore, developing a simplified, rapid, and non-destructive method for predicting WHC of chicken meat is desirable. Visible/near-infrared (Vis/NIR) spectroscopy is a non-destructive, fast, and sensitive analytical technique, and it has been tested useful for predicting color, pH, and texture of broiler breast meat. However, only limited work has been conducted in using Vis/NIR spectroscopy to predict WHC of raw chicken meat, and limited successful results indicate that an alternative chemometric approach might improve the prediction. The objective of this paper was to assess the idea that Vis/NIR spectroscopy may also be used for predicting WHC of chicken meat. Our data demonstrate that Vis/NIR spectroscopy is a useful tool for predicting WHC traits of intact broiler breast fillets. The Vis/NIR predictive ability can be influenced by data pre-treatment methods.
Technical Abstract: The ability of using visible and near-infrared (Vis/NIR) spectroscopy to predict water-holding capacity (WHC) of intact chicken broiler breast fillets (pectoralis major) was assessed in this study. Boneless and skinless chicken fillets (214 in total) were procured from a commercial processing plant and spectra were collected on the skin side of fillets in the whole Vis/NIR spectral range (400-2500 nm). Prediction models for three different WHC indicators (Drip loss, DL; Water gain, WG; Expressible fluid, EF) using Vis/NIR spectroscopy were established through partial least square regression (PLSR) combined with mathematical pre-treatments, such as 1st or 2nd order derivative, standard normal variate (SNV) and multiplicative scatter correction (MSC). Predictive ability of models were assessed by correction coefficient of validation (Rv), root mean square error of validation (RMSEV), ratio performance deviation (RPD) and range error ratio (RER). A medium predictive ability was obtained for DL (Rv=0.78; RPD=1.60; RER=6.98), WG (Rv=0.76; RPD=1.54; RER=6.09) and EF (Rv=0.69; RPD=1.38; RER=6.29). Conclusively, results suggest that Vis/NIR spectroscopy is a useful tool for predicting WHC traits of intact broiler breast fillets; however, the predictive ability is moderately influenced by the reference methods selection.