Acta Vet. Brno 2010, 79: 101-106

Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages

Zuzana Procházková1, Michaela Dračková1, Alena Saláková2, Leo Gallas2, Matěj Pospiech3, Lenka Vorlová1, Bohuslava Tremlová3, Hana Buchtová2

1Department of Milk Hygiene and Technology,
2Department of Meat Hygiene and Technology,
3Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic

Received October 20, 2009
Accepted April 6, 2010

The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS) method. These calibration models were checked later by crossvalidation. The following statistical values were obtained: R (correlation coefficient) = 0.997 and SEC (standard error of calibration) = 0.002 for water activity, R = 0.966 and SEC = 0.023 for pH, R = 0.995 and SEC = 0.970 for dry matter content, R = 0.995 and SEC = 0.045 for salt content, R = 0.965 and SEC = 0.652 for non collagen muscle protein, R = 0.996 and SEC = 0.559 for fat content. The results of the study showed that FT-NIR is a suitable method for rapid analysis of physical and chemical properties of sausages.