Rapid On-Line Assessment of Iodine Value and Fatty Acids in Pork Fat

M. Christensen; H. Petersen; T. Pieper; T. Lauridsen

Rapid On-Line Assessment of Iodine Value and Fatty Acids in Pork Fat

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Christensen

M. Christensen ¹Frontmatec, Smørum, Denmark

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H. Petersen

H. Petersen ¹Frontmatec, Smørum, Denmark

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T. Pieper

T. Pieper ²Frontmatec, Lünen, Germany; mc@carometec.com

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T. Lauridsen

T. Lauridsen ¹Frontmatec, Smørum, Denmark

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Type:: Chapter

Pages:: 99–100

DOI:: https://doi.org/10.3920/9789086868605_032

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The present study revealed that the NitFom – an invasive handheld probe based on near infrared transmission spectroscopy – is suitable for rapid prediction of iodine value in pork fat. Using GC-FAME analysis as reference, prediction models for hot (R²cv=0.94, RMSEP 1.5) and cold (R²cv=0.93, RMSEP=2.0) samples were developed. Prediction models for individual fatty acid methyl esters were also developed in hot carcasses. However, mono-unsaturated fatty acids had lower prediction accuracy than saturated and poly-unsaturated fatty acids. In conclusion, the NitFom is suitable for quality control of fat raw material and enables the industry to sort their carcasses based on fat quality traits.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Rapid On-Line Assessment of Iodine Value and Fatty Acids in Pork Fat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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