About: Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS) method. These calibration models were checked later by cross-validation. The following statistical values were obtained: R (correlation coefficient) = 0.997 and SEC (standard error of calibration) = 0.002 for water activity, R = 0.966 and SEC = 0.023 for pH, R = 0.995 and SEC = 0.970 for dry matter content, R = 0.995 and SEC = 0.045 for salt content, R = 0.965 and SEC = 0.652 for non collagen muscle protein, R = 0.996 and SEC = 0.559 for fat content. The results of the study showed that FT-NIR is a suitable method The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS) method. These calibration models were checked later by cross-validation. The following statistical values were obtained: R (correlation coefficient) = 0.997 and SEC (standard error of calibration) = 0.002 for water activity, R = 0.966 and SEC = 0.023 for pH, R = 0.995 and SEC = 0.970 for dry matter content, R = 0.995 and SEC = 0.045 for salt content, R = 0.965 and SEC = 0.652 for non collagen muscle protein, R = 0.996 and SEC = 0.559 for fat content. The results of the study showed that FT-NIR is a suitable method (en)
Title	Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages (en)
skos:prefLabel	Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages (en)
skos:notation	RIV/62157124:16270/10:00002847!RIV11-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	9
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Procházková, Zuzana Gallas, Leo Vorlová, Lenka Dračková, Michaela Saláková, Alena Tremlová, Bohuslava Buchtová, Hana Pospiech, Matej
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	247426
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/10:00002847
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	FT-NIR; spectroscopy; calibration models; sausages (en)
http://linked.open.../riv/klicoveSlovo	calibration models sausages FT-NIR spectroscopy
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[40112F30956F]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	8 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	79
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Dračková, Michaela Procházková, Zuzana Pospiech, Matej Saláková, Alena Tremlová, Bohuslava Vorlová, Lenka Gallas, Leo
http://linked.open...ain/vavai/riv/wos	000282195800015
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0001-7213
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	16270
is http://linked.open...avai/riv/vysledek of	Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages Application of FT NIR spectroscopy in the determination of basic physical and chemical parameters of sausages

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software