Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Zhifeng Yao, Toshiaki Oe, Xiao Ye, Rui Yatabe, Yusuke Tahara, Takeshi Onodera, Kiyoshi Toko, Masami Nishimura, Ken Iwao, Naruhiko Tanaka

研究成果: ジャーナルへの寄稿記事

抄録

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.

元の言語英語
ページ(範囲)2381-2391
ページ数11
ジャーナルSensors and Materials
31
発行部数7
DOI
出版物ステータス出版済み - 1 1 2019

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glycogens
Beef
Near infrared spectroscopy
Glycogen
moisture content
Fourier transforms
Moisture
infrared spectroscopy
evaluation
predictions
smoothing
regression analysis
deviation
Flavors
coefficients
preprocessing
Calibration

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

これを引用

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.

:: Sensors and Materials, 巻 31, 番号 7, 01.01.2019, p. 2381-2391.

研究成果: ジャーナルへの寄稿記事

Yao, Zhifeng ; Oe, Toshiaki ; Ye, Xiao ; Yatabe, Rui ; Tahara, Yusuke ; Onodera, Takeshi ; Toko, Kiyoshi ; Nishimura, Masami ; Iwao, Ken ; Tanaka, Naruhiko. / Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation. :: Sensors and Materials. 2019 ; 巻 31, 番号 7. pp. 2381-2391.
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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.",
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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

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