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EnglishNear (NIR) and medium (MIR) infrared reflectance spectroscopy (IR) predictions of fatty acid (FA) composition, expressed as g/kg of milk or g/100 g of FA, on fresh and thawed milk were compared. Two-hundred-and-fifty bulk cow milks, collected from 70 farms in northwest Italy, were scanned by MIR in liquid form and by NIR in liquid and oven-dried forms. MIR and NIR FA (g/100 g FA) predictions on oven-dried milk were similar for the sum of even chain-saturated FA (ECSFA), odd chain-FA (OCFA), unsaturated FA (UFA), conjugated linoleic acid (CLA), n-3 FA, and C18:1cis9 to C16 ratio. The monounsaturated FA (MUFA), n-6 to n-3 ratio, polyunsaturated FA (PUFA), and n-6 FA were predicted better by NIR on oven-dried milk. The NIR showed worse predictions than MIR for almost all FA, when expressed as g/ kg of milk. The NIR predictions on fresh liquid and oven-dried milk were similar, but the reliability decreased for thawed liquid milk. The high performance shown by NIR and MIR allows their use for routine milk FA composition recording.
| Titolo: | Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk. |
| Autori Riconosciuti: | |
| Autori: | Coppa M.; Revello-Chion A.; Giaccone D.; Ferlay A.; Tabacco E.; Borreani G. |
| Data di pubblicazione: | 2014 |
| Abstract: | Near (NIR) and medium (MIR) infrared reflectance spectroscopy (IR) predictions of fatty acid (FA) composition, expressed as g/kg of milk or g/100 g of FA, on fresh and thawed milk were compared. Two-hundred-and-fifty bulk cow milks, collected from 70 farms in northwest Italy, were scanned by MIR in liquid form and by NIR in liquid and oven-dried forms. MIR and NIR FA (g/100 g FA) predictions on oven-dried milk were similar for the sum of even chain-saturated FA (ECSFA), odd chain-FA (OCFA), unsaturated FA (UFA), conjugated linoleic acid (CLA), n-3 FA, and C18:1cis9 to C16 ratio. The monounsaturated FA (MUFA), n-6 to n-3 ratio, polyunsaturated FA (PUFA), and n-6 FA were predicted better by NIR on oven-dried milk. The NIR showed worse predictions than MIR for almost all FA, when expressed as g/ kg of milk. The NIR predictions on fresh liquid and oven-dried milk were similar, but the reliability decreased for thawed liquid milk. The high performance shown by NIR and MIR allows their use for routine milk FA composition recording. |
| Volume: | 150 |
| Pagina iniziale: | 49 |
| Pagina finale: | 57 |
| Digital Object Identifier (DOI): | 10.1016/j.foodchem.2013.10.087 |
| URL: | http://www.journals.elsevier.com/food-chemistry/ |
| Rivista: | FOOD CHEMISTRY |
| Appare nelle tipologie: | 03A-Articolo su Rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Food Chemistry 2014.pdf | 2 PDF Editoriale | Accesso riservato | Utenti riconosciuti Richiedi una copia | |
| copertina_elsevier_FC_Coppa et al_2014.pdf | 1 Ver. finale autore | Accesso aperto | Open Access Visualizza/Apri |
http://hdl.handle.net/2318/144148
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