FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (8): 530-533.

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Feasibility Study on Prediction of Springiness of Fish-ball Using Near-infrared Spectroscopy

 LUO  Yang, WANG  Xi-Chang, DENG  De-Wen   

  1. 1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 200090,China;2.BUCHI Shanghai Trading LLC,Shanghai 200030,China
  • Online:2008-08-15 Published:2011-08-26

Abstract: The present work aimed to evaluate the ability of near infrared spectroscopy(NIRS) in predicting the springiness of fish-balls. For the purpose of this study once-compression method was used by texture analyzer and the maximum value was recorded to describe the springiness. The calibration model was set up. Correlation of calibration(Rc) and validation(Rv),standard error of calibration(SEC) and error of prediction(SEP) were used to evaluate the quality of the model. The calibration models between original value and NIR spectra were developed using partial least squares(PLS) regression. In addition,a high correlation between original value and predicted value as well as low standard error was found. Rc and Rv are 0.9709 and 0.9697 respectively And SEC and SEP are 0.0203 and 0.0206,respectively. It is confirmed that NIR is feasible to predict the springiness off ish-balls.

Key words: NIRS(near-infraved spectroscopy), fish-ball, springiness