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Rapid Determination of Goose Meat Freshness Using Near Infrared Spectroscopy

YANG Yong1,2, WANG Dian-you3, YANG Qing-yu1, LIN Wei1, LI Mao-mao1, WANG Cun-tang1, ZHANG Duo1, DONG Yuan1, PEI Shi-chun1,*   

  1. 1. Key Laboratory of Processing Agricultural Products of Heilongjiang Province, College of Food and Biological Engineering, Qiqihar
    University, Qiqihar 161006, China; 2. College of Food Science, Northeast Agricultural University, Harbin 150030, China;
    3. Qiqihar Product Quality Supervision and Inspection Center, Qiqihar 161005, China
  • Online:2014-12-25 Published:2014-12-29
  • Contact: PEI Shi-chun

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Abstract:

Objective: To determine goose meat freshness based on total volatile base nitrogen (TVB-N) and pH by near
infrared (NIR) spectroscopy. Methods: Near infrared spectra (950–1 650 nm) of goose meat were collected, and then
sequentially subjected to multiple correction pretreatment, multiple linear regression, and principal component regression for
the establishment of quantitative prediction mathematical models for evaluating goose meat freshness based on TVB-N and
pH by partial least squares regression. Results: The models obtained by standard normal variate (SNV) combined with partial
least squares regression exhibited the best prediction performance with a coefficient of determination for calibration of 0.727
and 0.991, and a root mean square error of cross validation (RMSECV) of 3.666 and 0.028 for TVB-N and pH, respectively.
The correlation coefficients between predicted and measured values of TVB-N and pH for 20 samples were 0.976 and 0.705,
and the average deviations were −0.240 and −0.024, respectively, suggesting no significant difference (P > 0.05) between
predicted and measured values. Conclusion: NIR spectroscopy as a rapid nondestructive detection method can be used in the
evaluation of goose meat freshness.

Key words: near infrared (NIR) spectroscopy, goose meat, freshness, total volatile base nitrogen (TVB-N), pH

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