All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

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

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002847" target="_blank" >RIV/62157124:16270/10:00002847 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

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

  • Original language 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 andsimultaneously 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

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2010

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Acta veterinaria Brno

  • ISSN

    0001-7213

  • e-ISSN

  • Volume of the periodical

    79

  • Issue of the periodical within the volume

    9

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

  • UT code for WoS article

    000282195800015

  • EID of the result in the Scopus database