Cai-2011-Determination of tot.pdf

Food Chemistry 126 (2011) 1354–1360Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate / foodchemAnalytical Methods Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy Jianrong Cai, Quansheng Chen ?, Xinmin Wan, Jiewen Zhao School of Food Biological Engineering, Jiangsu University, Zhenjiang 212013, PR Chinaa r t i c l e i n f o Article history: Received 19 June 2009 Received in revised form 16 August 2010 Accepted 14 November 2010 Available online 28 November 2010 Keywords: FT-NIR spectroscopy Synergy interval PLS (SI-PLS) Pork Total volatile basic nitrogen (TVB-N) content Warner–Bratzler shear force (WBSF)0308-8146/$ - see front matter  2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.11.098 ? Corresponding author. Tel.: +86 511 8790318; fax E-mail address: q.s.chen@ (Q. Chen).a b s t r a c t Total volatile basic nitrogen (TVB-N) content is one of important index of pork’s freshness, and Warner– Bratzler shear force (WBSF) is seen as the important index of pork’s tenderness. This paper attempted the feasibility to determine TVB-N content and WBSF in pork by Fourier transform near infrared (FT-NIR) spectroscopy. Synergy interval partial least square (SI-PLS) algorithm was performed to calibrate regres- sion model. The number of PLS factors and the number of intervals were optimised simultaneously by cross-validation. The performance of the model was evaluated according to two correlation coefficients (R) in calibration and prediction sets. Experimental results showed that the correlations coefficients in the calibration set (Rc) and prediction set (Rp) were achieved as follows: Rc = 0.8398 and Rp = 0.8084 for TVB-N content model; Rc = 0.7533 and Rp = 0.7041 for WBSF model. The overall results demonstrated that NIR spectroscopy combined with SI-PLS could be utilised to determinate TVB-N content and WB