Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy
Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (N...
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| Published in | Poultry science Vol. 100; no. 8; p. 101281 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
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01.08.2021
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| Abstract | Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat. |
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| AbstractList | Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat. Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat.Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R2C) of 0.92, with coefficient of prediction (R2P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat. Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy ( NIRS ) method. We measured 273 duck breast muscle intramuscle fat (IMF ) content and spectra. Partial least-squares regression ( PLSR ) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration ( R 2 C ) of 0.92, with coefficient of prediction ( R 2 P ) of 0.90, ratio performance to deviation ( RPD ) of 2.72, and ratio of error range ( RER ) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat. Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method. We measured 273 duck breast muscle intramuscle fat (IMF) content and spectra. Partial least-squares regression (PLSR) was used to model the fat content prediction by using the spectra in the wavelengths between 950 and 1650 nm. The best predictive abilities were obtained after the first derivative pretreatment, with coefficient of calibration (R²C) of 0.92, with coefficient of prediction (R²P) of 0.90, ratio performance to deviation (RPD) of 2.72, and ratio of error range (RER) of 15.45, for samples of 30 g duck. Results demonstrated that the near-infrared spectroscopy is a useful tool for fat content assessment of Peking duck meat. |
| ArticleNumber | 101281 |
| Author | Wang, Xin-Chun Ding, Si-Ran Qin, Fang-Li Hou, Zhuo-Cheng Li, Guang-Sheng |
| Author_xml | – sequence: 1 givenname: Fang-Li surname: Qin fullname: Qin, Fang-Li email: qinfangli@cup.edu.cn organization: College of Science, China University of Petroleum, Beijing 102249, China – sequence: 2 givenname: Xin-Chun surname: Wang fullname: Wang, Xin-Chun organization: College of New Energy and Materials, China University of Petroleum, Beijing 102249, China – sequence: 3 givenname: Si-Ran surname: Ding fullname: Ding, Si-Ran organization: National Engineering Laboratory for Animal Breeding and MARA Key Laboratory of Animal Genetics and Breeding, Department of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China – sequence: 4 givenname: Guang-Sheng surname: Li fullname: Li, Guang-Sheng organization: National Engineering Laboratory for Animal Breeding and MARA Key Laboratory of Animal Genetics and Breeding, Department of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China – sequence: 5 givenname: Zhuo-Cheng surname: Hou fullname: Hou, Zhuo-Cheng organization: National Engineering Laboratory for Animal Breeding and MARA Key Laboratory of Animal Genetics and Breeding, Department of Animal Genetics and Breeding, China Agricultural University, Beijing 100193, China |
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| Keywords | fat content meat quality near-infrared spectroscopy partial least-squares regression |
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| SubjectTerms | Asia breast muscle duck meat ducks fat content least squares lipid content meat quality near-infrared spectroscopy partial least-squares regression prediction PROCESSING AND PRODUCT |
| Title | Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy |
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