Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review
Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada
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Sensors 2018, 18(2), 377; https://doi.org/10.3390/s18020377
Received: 29 November 2017
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Revised: 7 January 2018
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Accepted: 10 January 2018
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Published: 28 January 2018
(This article belongs to the Special Issue Analysis of Multispectral and Hyperspectral Data)
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
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Keywords:
hyperspectral imaging; spectroscopy; multivariate analysis; pork; fat quality; fatty acid; solid fat content; iodine value; oxidative stability; fat colour
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MDPI and ACS Style
Kucha, C.T.; Liu, L.; Ngadi, M.O. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. Sensors 2018, 18, 377. https://doi.org/10.3390/s18020377
AMA Style
Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. Sensors. 2018; 18(2):377. https://doi.org/10.3390/s18020377
Chicago/Turabian StyleKucha, Christopher T., Li Liu, and Michael O. Ngadi. 2018. "Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review" Sensors 18, no. 2: 377. https://doi.org/10.3390/s18020377
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