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Open AccessArticle

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

1
Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria, Universidad Pública de Navarra, 31006 Pamplona, Spain
2
Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain
3
Instituto de Investigación Sanitaria de Navarra (IdiSNA), Universidad Pública de Navarra (UPNA), Irunlarrea 3, 31008 Pamplona, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 155; https://doi.org/10.3390/foods10010155
Received: 30 November 2020 / Revised: 7 January 2021 / Accepted: 10 January 2021 / Published: 13 January 2021
(This article belongs to the Special Issue Processing and Preservation Technologies for Meat and Meat Products)
The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. The spectral response of the beef samples was analyzed applying FT-MIR spectroscopy (from 400 to 4000 cm−1) and predictive models were developed using partial least square regression with cross-validation. The obtained coefficients (R2) for some FA, such as α-linolenic acid with a R2 = 0.96 or n-3 polyunsaturated fatty acids (n-3 PUFA) with R2 = 0.93, demonstrate that FT-MIR spectroscopy is a valid technique to estimate the content of FA. In addition, samples were correctly classified according to the animal diet using discriminant analysis in the region 3000–1000 cm−1. The obtained results suggest that the FT-MIR spectroscopy could be a viable technique for routine use in quality control because it provides fast and sustainable analysis of FA content. Furthermore, this technique allows the rapid estimation of the FA composition, specifically n-3 PUFA and CLA, of nutritional interest in meat. It also allows the classification of meat samples by the animal diet. View Full-Text
Keywords: FT-MIR spectroscopy; beef; n-3 fatty acids; prediction models FT-MIR spectroscopy; beef; n-3 fatty acids; prediction models
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MDPI and ACS Style

Beriain, M.J.; Ibañez, F.C.; Beruete, E.; Gómez, I.; Beruete, M. Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy. Foods 2021, 10, 155. https://doi.org/10.3390/foods10010155

AMA Style

Beriain MJ, Ibañez FC, Beruete E, Gómez I, Beruete M. Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy. Foods. 2021; 10(1):155. https://doi.org/10.3390/foods10010155

Chicago/Turabian Style

Beriain, María J.; Ibañez, Francisco C.; Beruete, Edurne; Gómez, Inmaculada; Beruete, Miguel. 2021. "Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy" Foods 10, no. 1: 155. https://doi.org/10.3390/foods10010155

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