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Rapid determination of the fat, moisture, and protein contents in homogenized chicken eggs based on near-infrared reflectance spectroscopy
- Source :
- Poultry science. 97(6)
- Publication Year :
- 2017
-
Abstract
- Current analytical methods used for composition analysis of egg products are time consuming and laborious. We developed a near-infrared reflectance spectroscopy (NIRS)-based method to determine the fat, moisture, and protein contents in homogenized egg yolk and the moisture and protein contents in homogenized egg albumen to substitute for conventional methods. The coefficients of determination in the external validation set (R2P) were over 0.8 for all chemical compositions. The ratios of performance to standard deviation (RPD) were 4.38, 2.25, 2.28, 2.31, and 3.03 for fat, moisture, protein and moisture in the egg yolk, and protein in the egg albumen, respectively. Thus, NIR spectroscopy could be an efficient tool for quantitative analysis of the nutrients in chicken eggs.
- Subjects :
- food.ingredient
Egg protein
01 natural sciences
Fats
0404 agricultural biotechnology
food
Yolk
Animals
Food science
Spectroscopy
Ovum
Spectroscopy, Near-Infrared
Moisture
Chemistry
010401 analytical chemistry
Near-infrared spectroscopy
Egg Proteins
External validation
Water
04 agricultural and veterinary sciences
General Medicine
040401 food science
Egg Yolk
0104 chemical sciences
embryonic structures
Animal Science and Zoology
Near infrared reflectance spectroscopy
Quantitative analysis (chemistry)
Chickens
Food Analysis
Subjects
Details
- ISSN :
- 15253171
- Volume :
- 97
- Issue :
- 6
- Database :
- OpenAIRE
- Journal :
- Poultry science
- Accession number :
- edsair.doi.dedup.....9d0170edcc894c03bc237e8e9a19814b