BIOMAT Database Logo BIOMAT Database Logo

Determination of fatty acid content in meat and meat products: The FTIR-ATR approach. 2018

M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
CREA - Research Center for Food and Nutrition, Via Ardeatina 546, Rome, Italy. Electronic address: massimo.lucarini@crea.gov.it.

The aim of the study was to investigate the feasibility of Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) in the determination of the fatty acid content in meat and meat products. The Multivariate calibrations were developed and proposed for Saturated Fatty Acids (SFA), Monounsatured Fatty Acids (MUFA), Polyunsatured Fatty Acids (PUFA) and Palmitic Acid. SFA and MUFA models, developed using the first derivative and the selected region 3022.33-650.15 cm-1, gave the best performance, with a coefficient of calibration r2 0.9834 and 0.9775, respectively, and the relative Root Mean Square Error of Calibration (RMSEC) 0.594 and 0.699. The best model for PUFA was obtained for region 4000.12-650.15 using the first derivative (r2 0.9817, RMSEC 0.724). Palmitic acid, chosen as the case study of single fatty acids, showed a best linear regression for the first derivative approach in region 4000.12-650.15. Results were less satisfactory in prediction in the proposed models.

UI MeSH Term Description Entries
D008460 Meat The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game. Meats
D008461 Meat Products Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple). Meat Product,Product, Meat,Products, Meat
D005227 Fatty Acids Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed) Aliphatic Acid,Esterified Fatty Acid,Fatty Acid,Fatty Acids, Esterified,Fatty Acids, Saturated,Saturated Fatty Acid,Aliphatic Acids,Acid, Aliphatic,Acid, Esterified Fatty,Acid, Saturated Fatty,Esterified Fatty Acids,Fatty Acid, Esterified,Fatty Acid, Saturated,Saturated Fatty Acids
D017550 Spectroscopy, Fourier Transform Infrared A spectroscopic technique in which a range of wavelengths is presented simultaneously with an interferometer and the spectrum is mathematically derived from the pattern thus obtained. FTIR,Fourier Transform Infrared Spectroscopy,Spectroscopy, Infrared, Fourier Transform

Related Publications

M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Determination of fat content and fatty acid composition in meat and meat products after supercritical fluid extraction.
January 2002, Journal of AOAC International,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
[Determination of the N-nitrosamine content in meat and meat products].
January 1978, Voprosy pitaniia,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Water content determination of superdisintegrants by means of ATR-FTIR spectroscopy.
April 2012, Journal of pharmaceutical and biomedical analysis,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Determination of ash content in meat products.
May 1981, Meat science,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Determination of nitrogen and protein content of meat and meat products.
January 1987, Journal - Association of Official Analytical Chemists,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Comparison of transmission FTIR and ATR spectra for discrimination between beef and chicken meat and quantification of chicken in beef meat mixture using ATR-FTIR combined with chemometrics.
April 2020, Journal of food science and technology,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Direct ATR-FTIR determination of sucrose in beet root.
February 2000, Talanta,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Cholesterol content and fatty acid composition of rhea meat.
October 1999, Meat science,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Insights into Geographic and Temporal Variation in Fatty Acid Composition of Croton Nuts Using ATR-FTIR.
January 2018, International journal of analytical chemistry,
M Lucarini, and A Durazzo, and J Sánchez Del Pulgar, and P Gabrielli, and G Lombardi-Boccia
Rapid determination of free fatty acids in poultry feed lipid extracts by SB-ATR FTIR spectroscopy.
June 2007, Journal of agricultural and food chemistry,
Copied contents to your clipboard!