A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness
Lu Qiao1, Xiuying Tang1, Jun Dong1
1China Agricultural University, College of Engineering, 17 Qinghua East Road, Haidian, Beijing 100083, China.
Food Chemistry
|August 3, 2017
Summary
This study quantifies duck meat freshness using Visible and Near-Infrared (Vis/NIR) spectroscopy to measure total volatile basic nitrogen (TVB-N). The developed method offers a reliable, objective tool for assessing TVB-N content in duck breast meat.
Area of Science:
- Food Science
- Analytical Chemistry
- Spectroscopy
Background:
- Total volatile basic nitrogen (TVB-N) is a key indicator of meat freshness.
- Accurate and objective methods are needed to assess TVB-N in duck meat.
Purpose of the Study:
- To develop a Vis/NIR spectroscopy method for quantifying TVB-N in duck breast meat.
- To establish a rapid and objective tool for freshness evaluation.
Main Methods:
- Visible and near-infrared (Vis/NIR) reflectance spectroscopy was used.
- Partial least square regression (PLSR) models were built correlating spectral data with TVB-N values.
- Spectral pre-processing and wavelength selection (synergy interval PLS, PCA) were employed.
Main Results:
- The optimal prediction model used full spectra with multiplicative scatter correction.
- This model achieved a root mean squared error for prediction (RMSEP) of 1.060 mg/100g.
- A correlation coefficient (Rₚ) of 0.859 was obtained, demonstrating good prediction accuracy.
Conclusions:
- Vis/NIR spectroscopy is a feasible technique for quantifying TVB-N in duck meat.
- This method provides an objective and efficient tool for assessing meat freshness.
- The study validates the use of spectroscopy for rapid quality control in the poultry industry.
