Abstract
Glycogen and moisture contents are associated with palatability, especially the flavor of Japanese wagyu beef samples. In this study, near-infrared (NIR) absorbance spectroscopy (12500–4000 cm−1) was carried out to predict the glycogen and moisture contents in Japanese wagyu beef. Calibration and prediction models were established by partial least-squares regression (PLSR) between the measured reference glycogen and moisture contents and the spectral data. Different spectral preprocessing methods were used, and the loading coefficient obtained from PLSR models was employed to select feature spectra. As a result, the prediction model of glycogen with the selected spectral region of 9000–4300 cm−1 after smoothing-standard normalized variate (SNV) yielded optimum results with a determination coefficient (Rp 2) of 0.415, a root-mean-squared error of prediction (RMSEP) set of 0.386 mg/g, and a ratio of prediction to deviation (RPD) of 1.218. In addition, the prediction model of moisture content in the full spectral region of 12500–4000 cm−1 after smoothing-multiplicative scatter correction (MSC) yielded optimum results with Rp 2 of 0.795, RMSEP of 2.669%, and RPD of 2.008. The results of this study demonstrated that NIR spectroscopy offers great potential for the prediction of glycogen and moisture contents in Japanese wagyu beef samples.
| Original language | English |
|---|---|
| Pages (from-to) | 2381-2391 |
| Number of pages | 11 |
| Journal | Sensors and Materials |
| Volume | 31 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - Jan 1 2019 |
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All Science Journal Classification (ASJC) codes
- Instrumentation
- Materials Science(all)
Cite this
Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation. / Yao, Zhifeng; Oe, Toshiaki; Ye, Xiao; Yatabe, Rui; Tahara, Yusuke; Onodera, Takeshi; Toko, Kiyoshi; Nishimura, Masami; Iwao, Ken; Tanaka, Naruhiko.
In: Sensors and Materials, Vol. 31, No. 7, 01.01.2019, p. 2381-2391.Research output: Contribution to journal › Article
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TY - JOUR
T1 - Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation
AU - Yao, Zhifeng
AU - Oe, Toshiaki
AU - Ye, Xiao
AU - Yatabe, Rui
AU - Tahara, Yusuke
AU - Onodera, Takeshi
AU - Toko, Kiyoshi
AU - Nishimura, Masami
AU - Iwao, Ken
AU - Tanaka, Naruhiko
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Glycogen and moisture contents are associated with palatability, especially the flavor of Japanese wagyu beef samples. In this study, near-infrared (NIR) absorbance spectroscopy (12500–4000 cm−1) was carried out to predict the glycogen and moisture contents in Japanese wagyu beef. Calibration and prediction models were established by partial least-squares regression (PLSR) between the measured reference glycogen and moisture contents and the spectral data. Different spectral preprocessing methods were used, and the loading coefficient obtained from PLSR models was employed to select feature spectra. As a result, the prediction model of glycogen with the selected spectral region of 9000–4300 cm−1 after smoothing-standard normalized variate (SNV) yielded optimum results with a determination coefficient (Rp 2) of 0.415, a root-mean-squared error of prediction (RMSEP) set of 0.386 mg/g, and a ratio of prediction to deviation (RPD) of 1.218. In addition, the prediction model of moisture content in the full spectral region of 12500–4000 cm−1 after smoothing-multiplicative scatter correction (MSC) yielded optimum results with Rp 2 of 0.795, RMSEP of 2.669%, and RPD of 2.008. The results of this study demonstrated that NIR spectroscopy offers great potential for the prediction of glycogen and moisture contents in Japanese wagyu beef samples.
AB - Glycogen and moisture contents are associated with palatability, especially the flavor of Japanese wagyu beef samples. In this study, near-infrared (NIR) absorbance spectroscopy (12500–4000 cm−1) was carried out to predict the glycogen and moisture contents in Japanese wagyu beef. Calibration and prediction models were established by partial least-squares regression (PLSR) between the measured reference glycogen and moisture contents and the spectral data. Different spectral preprocessing methods were used, and the loading coefficient obtained from PLSR models was employed to select feature spectra. As a result, the prediction model of glycogen with the selected spectral region of 9000–4300 cm−1 after smoothing-standard normalized variate (SNV) yielded optimum results with a determination coefficient (Rp 2) of 0.415, a root-mean-squared error of prediction (RMSEP) set of 0.386 mg/g, and a ratio of prediction to deviation (RPD) of 1.218. In addition, the prediction model of moisture content in the full spectral region of 12500–4000 cm−1 after smoothing-multiplicative scatter correction (MSC) yielded optimum results with Rp 2 of 0.795, RMSEP of 2.669%, and RPD of 2.008. The results of this study demonstrated that NIR spectroscopy offers great potential for the prediction of glycogen and moisture contents in Japanese wagyu beef samples.
UR - http://www.scopus.com/inward/record.url?scp=85071676688&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85071676688&partnerID=8YFLogxK
U2 - 10.18494/SAM.2019.2372
DO - 10.18494/SAM.2019.2372
M3 - Article
AN - SCOPUS:85071676688
VL - 31
SP - 2381
EP - 2391
JO - Sensors and Materials
JF - Sensors and Materials
SN - 0914-4935
IS - 7
ER -