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.

Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk.

COPPA, MAURO;TABACCO, Ernesto;BORREANI, Giorgio
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.
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http://www.journals.elsevier.com/food-chemistry/
Coppa M.; Revello-Chion A.; Giaccone D.; Ferlay A.; Tabacco E.; Borreani G.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/144148
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