Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

The objective of this study was to evaluate the performance of near-infrared spectroscopy (NIRS) systems operated in dual band for the non-destructive measurement of the fat, protein, collagen, ash, and Na contents of soy sauce stewed meat (SSSM). Spectra in the waveband ranges of 650–950 nm and 960...

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Bibliographic Details
Main Authors: Hongzhe Jiang, Yu Zhou, Cong Zhang, Weidong Yuan, Hongping Zhou
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
soy sauce stewed meat
near-infrared spectroscopy
fat
protein
chemometrics
Online Access:https://www.mdpi.com/2304-8158/12/15/2882

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