Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

The objective of this study was to evaluate the performance of near-infrared spectroscopy (NIRS) systems operated in dual band for the non-destructive measurement of the fat, protein, collagen, ash, and Na contents of soy sauce stewed meat (SSSM). Spectra in the waveband ranges of 650–950 nm and 960...

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Detalles Bibliográficos
Autores principales: Jiang, Hongzhe, Zhou, Yu, Zhang, Cong, Yuan, Weidong, Zhou, Hongping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418454/
https://www.ncbi.nlm.nih.gov/pubmed/37569151
http://dx.doi.org/10.3390/foods12152882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418454/
https://www.ncbi.nlm.nih.gov/pubmed/37569151
http://dx.doi.org/10.3390/foods12152882

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