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Prieto N, Dugan M, Juárez M, López-Campos Ó, Zijlstra R, Aalhus J. Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value. Can J Anim Sci 2018. [DOI: 10.1139/cjas-2017-0033] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This study tested the potential of portable near-infrared spectroscopy (NIRS) to predict fatty acids (FA) composition and iodine value (IV) of pig subcutaneous fat. Following carcass splitting, the inner layer of subcutaneous fat at the shoulder from the left carcass side was scanned using a hand-held NIRS probe (350–2500 nm) and analysed for FA composition using gas chromatography. The NIRS successfully predicted the total polysaturated fatty acids (PUFA) and n-3 FA proportions, polyunsaturated/saturated fatty acids (PUFA/SFA) ratio, and IV (R2 = 0.90–0.95; root-mean-square error of prediction, RMSEP = 0.019%–1.03% total FA). This portable technology also met the requirements for a quick screening of the proportions of total SFA, monounsaturated fatty acids (MUFA) and n-6 FA, n-6/n-3 ratio, and some individual FA such as C18:2n-6 and C18:3n-3 (R2 = 0.80–0.89; RMSEP = 0.37%–1.11% total FA). However, unreliable predictions were found for other individual FA with low variability (coefficient of variation = 4%–8%) such as C16:0, C18:0, and C18:1 (R2 = 0.60–0.77; RMSEP = 0.76%–1.00% total FA). These results show portable NIRS as a suitable technology to predict pig fat quality. In addition, this study has been successful in implementing this portable NIRS technology in a research abattoir to collect spectra directly on the carcass, which would enable carcass sorting based on fat composition or hardness for marketing purposes.
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Affiliation(s)
- N. Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - M.E.R. Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - M. Juárez
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - Ó. López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - R.T. Zijlstra
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada
| | - J.L. Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
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Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. Sensors (Basel) 2018; 18:s18020377. [PMID: 29382092 PMCID: PMC5855493 DOI: 10.3390/s18020377] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/07/2018] [Accepted: 01/10/2018] [Indexed: 12/31/2022]
Abstract
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
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Affiliation(s)
- Christopher T Kucha
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Li Liu
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
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Abstract
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.
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Affiliation(s)
- Feifei Tao
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
| | - Michael Ngadi
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
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Cho KM, Lim HJ, Kim MS, Kim DS, Hwang CE, Nam SH, Joo OS, Lee BW, Kim JK, Shin EC. Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars. J Food Drug Anal 2017; 25:637-653. [PMID: 28911650 PMCID: PMC9328825 DOI: 10.1016/j.jfda.2016.07.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/13/2016] [Accepted: 07/27/2016] [Indexed: 12/21/2022] Open
Abstract
In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set-myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, α-linolenic, arachidic, gondoic, behenic, and lignoceric acids-yet, no specific changes driven by fermentation were noted in the fatty acid profiles. To further explore the effects of fermentation of B. subtilis CSY191, complete profiles of volatiles were monitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazines-compounds responsible for pungent and unpleasant Cheonggukjang flavors-was significantly higher in Neulchan compared to that in Saedanbaek. Although the fermentation period was not a strong factor affecting the observed changes in fatty acid profiles, we noted that profiles of volatiles in Cheonggukjang changed significantly over time, and different cultivars represented specific volatile profiles. Thus, further sensory evaluation might be needed to determine if such differences influence consumers' preferences. Furthermore, additional studies to elucidate the associations between B. subtilis CSY191 fermentation and other nutritional components (e.g., amino acids) and their health-promoting potential are warranted.
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Affiliation(s)
- Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Ho-Jeong Lim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Mi-So Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Da Som Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Sang Hae Nam
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Ok Soo Joo
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Byong Won Lee
- Department of Functional Crop, National Institute of Crop Science, Miryang,
Republic of Korea
| | - Jae Kyeom Kim
- School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR,
USA
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
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Prieto N, Pawluczyk O, Dugan MER, Aalhus JL. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products. Appl Spectrosc 2017; 71:1403-1426. [PMID: 28534672 DOI: 10.1177/0003702817709299] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.
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Affiliation(s)
- Nuria Prieto
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
| | | | | | - Jennifer Lynn Aalhus
- 1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada
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Ivankin AN, Oliferenko GL, Kulikovskii AV, Chernukha IM, Semenova AA, Spiridonov KI, Nasonova VV. Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection. J Anal Chem 2016. [DOI: 10.1134/s1061934816110046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Foca G, Ferrari C, Ulrici A, Ielo MC, Minelli G, Lo Fiego DP. Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0478-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Dugan ME, Vahmani P, Turner TD, Mapiye C, Juárez M, Prieto N, Beaulieu AD, Zijlstra RT, Patience JF, Aalhus JL. Pork as a Source of Omega-3 (n-3) Fatty Acids. J Clin Med 2015; 4:1999-2011. [PMID: 26694475 DOI: 10.3390/jcm4121956] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 12/08/2015] [Accepted: 12/08/2015] [Indexed: 12/03/2022] Open
Abstract
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.
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