Journal Title
Title of Journal: Food Measure
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Abbravation: Journal of Food Measurement and Characterization
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Authors: Linlin Huang Shasha Cheng Yukun Song Kexin Xia Xianbing Xu BeiWei Zhu Mingqian Tan
Publish Date: 2016/10/21
Volume: 11, Issue: 2, Pages: 621-628
Abstract
Caviar is one of the most popular and expensive animal products in world trade Water fat and protein contents are key chemical compositions and account for the majority of mass of caviar In this study the performance of a rapid accurate analysis of water fat and protein analysis was reported in caviar and raw sturgeon eggs through lowfield 1H nuclear magnetic resonance LFNMR relaxometry combined with partial leastsquares regression PLSR models For caviar the correlation coefficients Rcv 2 of water fat and protein were 09930 09698 and 09783 with root mean square error of crossvalidation RMSECV of 00760 00308 and 00566 respectively For raw sturgeon eggs the Rcv 2 were 09932 09592 and 09770 and the RMSECV were 01098 00878 and 00917 respectively Besides a LFNMR and principal component analysis PCA combined method also was developed to discriminate the caviar and raw sturgeon eggs based on the hydrogen protons originating from different environments with various salt concentrationsThis work was supported by the National Nature Science Foundation of China 31501561 31401520 31401519 the National Key Scientific Instrument and Equipment Development Project of China 2013YQ17046307 the National Key Technology Research and Development Program of China in 12th FiveYear Plan 2014BAD04B09 the Public Science and Technology Research Funds Project of Ocean 201505029 and Cultivation Plan for Youth Agricultural Science and Technology Innovative Talents of Liaoning Province 2015002
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