The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00150634" target="_blank" >RIV/62156489:43210/09:00150634 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy

Popis výsledku v původním jazyce

In our work we occupied by monitoring basic chemical composition of fresh goat's cheeses over a period of lactation from April to November. The samples were analysed every 14 days. With reference methods were defined indexes: dry matter, fat, pH, NaCl, titrable acidity (SH). The samples were measured at FT NIR spectrometer in reflectance mode with resolution 8 and number of scans 100. Calibration models were made with help partial least squares (PLS) methods. The models were checked with cross-validation. The values of correlation coefficient of calibration were as follows: dry matter 0.810; fat 0.825; pH 0.959; titrable acidity 0.953; NaCl 0.964. The values of correlation coefficient of validation on the integration sphere were as follows: dry matter0.671; fat 0.669; pH 0.659; titrable acidity 0.901; NaCl 0.867. Results of this study indicate that FT NIR spectroscopy can be used for a rapid analysis of basic chemical composition of fresh goat's cheeses. Values of calibration coeffici

Název v anglickém jazyce

The determination of chemical composition of fresh goat's cheeses using of FT NIR spectroscopy

Popis výsledku anglicky

In our work we occupied by monitoring basic chemical composition of fresh goat's cheeses over a period of lactation from April to November. The samples were analysed every 14 days. With reference methods were defined indexes: dry matter, fat, pH, NaCl, titrable acidity (SH). The samples were measured at FT NIR spectrometer in reflectance mode with resolution 8 and number of scans 100. Calibration models were made with help partial least squares (PLS) methods. The models were checked with cross-validation. The values of correlation coefficient of calibration were as follows: dry matter 0.810; fat 0.825; pH 0.959; titrable acidity 0.953; NaCl 0.964. The values of correlation coefficient of validation on the integration sphere were as follows: dry matter0.671; fat 0.669; pH 0.659; titrable acidity 0.901; NaCl 0.867. Results of this study indicate that FT NIR spectroscopy can be used for a rapid analysis of basic chemical composition of fresh goat's cheeses. Values of calibration coeffici

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B08069" target="_blank" >2B08069: Výzkum vztahů mezi vlastnostmi kontaminující mikroflóry a tvorbou biogenních amínů jako rizikových toxikantů v systému hodnocení zdravotní nezávadnosti sýrů na spotřebitelském trhu.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Animal Welfare, Ethology and Housing Systems

ISSN

1786-8440

e-ISSN

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Svazek periodika

5

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

6

Strana od-do

92-97

Kód UT WoS článku

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EID výsledku v databázi Scopus

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