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Asian-Australas J Anim Sci > Volume 14(6); 2001 > Article
Animal Products
Asian-Australasian Journal of Animal Sciences 2001;14(6): 858-861.
DOI: https://doi.org/10.5713/ajas.2001.858    Published online June 1, 2001.
Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
J. O. Kang, J. Y. Park, Y. H. Choy
Abstract
Near Infrared spectroscopy was applied to the samples of processed pork to see the effect of grinding on chemical components analyses. Data from conventional chemical analyses of moisture, fat, protein, NaCl were put into calibration model by NIR of reflectance mode. The other properties observed were pH and color parameters (L*, a*, b*). Spectral ranges of 400節퓆m and 400節퓆m were compared for color parameters. Spectral ranges of 400節퓆m and 1100節퓆m were compared for chemical components and pH. Different spectral ranges caused little changes in the coefficients of determination or standard errors. R2,s of calibration models for color parameters were in the range of 0.97 to 1.00. R2''''s of calibration models of intact sausages for moisture, protein, fat, NaCl and pH were 0.98, 0.89, 0.95, 0.73 and 0.77, respectively using spectra at 1100節퓆m. R2''''s of calibration models of ground sausages for moisture, protein, fat, NaCl and pH were 0.97, 0.91, 0.97, 0.42 and 0.56, respectively using spectra at 1100節퓆m.
Keywords: Near Infrared Spectroscopy; Processed Pork; Chemical Component; pH


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