Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter
2005; EDP Sciences; Volume: 86; Issue: 1 Linguagem: Inglês
10.1051/lait
ISSN1297-9694
AutoresRomdhane Karoui, Abdul M. Mouazen, Éric Dufour, Laurent Pillonel, Daniel Picque, Jacques-Olivier Bosset, Josse De Baerdemaeker,
Tópico(s)Listeria monocytogenes in Food Safety
ResumoThe study investigates the potential use of the mid-infrared (MIR) spectroscopy in transmission mode for determining some chemical parameters of European Emmental cheeses.A total of 91 Emmental cheeses produced during the winter in Austria (n = 4), Finland (n = 6), Germany (n = 13), France (n = 30) and Switzerland (n = 38) were investigated.Fat, total nitrogen (TN), watersoluble nitrogen (WSN), non-protein nitrogen (NPN), sodium chloride (NaCl) and pH were analysed by the reference methods.The MIR transmission of different cheeses was also measured by a Nicolet Magna 750 IR spectrometer in a measurement range of 4000-600 cm -1 .Partial least square analysis together with the leave-one-out cross-validation technique was used to develop calibration models for different cheese parameters.The best results for NPN (R 2 = 0.85; ratio of standard deviation to root mean square error of prediction (RPD) = 2.58), pH (R 2 = 0.82; RPD = 2.34), WSN (R 2 = 0.80; RPD = 2.26), NaCl (R 2 = 0.70; RPD = 1.91), fat (R 2 = 0.69; RPD = 1.87),TN (R 2 = 0.62; RPD = 1.60),WSN/TN (R 2 = 0.83; RPD = 2.81) and WSN/NPN (R 2 = 0.57; RPD = 1.52) were obtained when the spectra were subjected to the first derivation and smoothing after maximum normalisation.It can be concluded that MIR-transmission spectroscopy can be considered as a suitable technique for the prediction of NPN, pH, WSN and WSN/TN of European Emmental cheeses with different origins.The NaCl, TN, WSN/NPN and fat can also be estimated, but with much lower precision.Emmental cheese / mid-infrared spectroscopy / calibration / partial least square method 摘要 -中红外光谱法测定冬季生产 Emmental 干酪的化学参数。 本文尝试采用中红外光谱 法 (MIR) 测定欧洲生产的 Emmental 干酪中一些化学参数变化。本研究共选择了不同国家和 不同乳品厂在冬季生产的 91 份 Emmental (瑞士多孔)干酪样品，其中奥地利 4 份、芬兰
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