Prediction of chemical composition of Greek traditional sausages by Near-Infrared Reflectance Spectroscopy

Tzemou, M., Parasoglou, V. K., Ioannidou, T., Papadopoulos, V., Mitlianga, P., Kasapidou, E.

Abstract

The potential of Near Infrared Reflectance (NIR) spectroscopy to predict the chemical composition of traditional sausages was evaluated. Proximate composition was determined with reference methods. Calibration coefficients and standard errors were 0.92 and 1.66 (moisture), 0.90 and 0.10 (ash), 0.88 and 0.86 (protein) and 0.96 and 1.47 (fat). Cross validation coefficients and standard errors were 0.87 and 1.93 (moisture), 0.74 and 0.16 (ash), 0.75 and 1.21 (protein) and 0.92 and 1.98 (fat). NIR spectroscopy can be applied for the prediction of moisture and fat content of sausages.

Keywords

Near Infrared Reflectance spectroscopy, traditional sausage, chemical composition

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DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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