Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.

@article{Collell2010FeasibilityON,
  title={Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.},
  author={Carles Collell and Pere Gou and P. Picouet and Jacint Arnau and Josep Comaposada},
  journal={Meat science},
  year={2010},
  volume={85 2},
  pages={325-30}
}
The feasibility of near-infrared spectroscopy (NIR) for predicting parameters related to the drying process of fermented sausages (water activity (a(w)), moisture, and NaCl contents) was assessed. A FT-NIR spectrometer and two spectra acquisition setups with contact and remote probes were tested. NIR calibration models were developed using 207 samples scanned between 12,000 and 4000cm(-1) (833-2500nm) in reflectance mode. Partial least squares (PLS) regression was used to process spectra and… CONTINUE READING