Click on “Download PDF” for the PDF version or on the title for the HTML version.


If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Prediction of Quality attributes of Chicken Breast Fillets by Using Vis/NIR Spectroscopy Combined with Factor Analysis Method

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2017 ASABE Annual International Meeting  1700728.(doi:10.13031/aim.201700728)
Authors:   Yi Yang, Seung-chul Yoon, Hong Zhuang, Wei Wang, Hongzhe Jiang, Beibei Jia
Keywords:   Chicken breast fillet, factor analysis, partial least-squares regression (PLSR), quality trait, Vis/NIR.

Abstract. Visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm combined with factor analysis method was tested to predict quality attributes of chicken breast fillets. Quality attributes, including color (L*, a*, b*), pH, and drip loss were analyzed using factor analysis method. Factors (F1 and F2), as a comprehensive performance of quality attributes, were classified from quality attributes according to their internal correlations. Individual quality attributes and factors were predicted using partial least-squares regression (PLSR) respectively. Results indicated that F1 and F2 had good predictive ability (R2p=0.79, RPD=2.0; R2p=0.83, RPD=2.4). Results revealed that Vis/NIR spectroscopy combined with factor analysis method can be used as a tool for quality assessment of chicken meat.

(Download PDF)    (Export to EndNotes)

 

Authors, please use the Guide for Authors when creating your articles.

Public Access Information
 Public Access = Public Access (PA)
 Public Access Limited Time = PA Limited Time
 Open Access = Open Access
 Contact Us For Purchase = Contact Us For Purchase