Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For eac...

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Detalhes bibliográficos
Autores: Beriain, María José, Ibáñez, Francisco C., Beruete, Edurne, Gómez Bastida, Inmaculada, Beruete, Miguel
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2021
País:España
Recursos:Universidad de Burgos (UBU)
Repositório:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/10338
Acesso em linha:http://hdl.handle.net/10259/10338
Access Level:Acceso aberto
Palavra-chave:FT-MIR spectroscopy
Beef
N-3 fatty acids
Prediction models
Biotecnología
Alimentos
Salud
Biotecnología alimentaria
Alimentos-Composición
Biotechnology
Food
Health
Food-Biotechnology
Food-Composition
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repository_id_str
spelling Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR SpectroscopyBeriain, María JoséIbáñez, Francisco C.Beruete, EdurneGómez Bastida, InmaculadaBeruete, MiguelFT-MIR spectroscopyBeefN-3 fatty acidsPrediction modelsBiotecnologíaAlimentosSaludBiotecnología alimentariaAlimentos-ComposiciónBiotechnologyFoodHealthFood-BiotechnologyFood-CompositionThe aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. The spectral response of the beef samples was analyzed applying FT-MIR spectroscopy (from 400 to 4000 cm−1) and predictive models were developed using partial least square regression with cross-validation. The obtained coefficients (R2) for some FA, such as α-linolenic acid with a R2 = 0.96 or n-3 polyunsaturated fatty acids (n-3 PUFA) with R2 = 0.93, demonstrate that FT-MIR spectroscopy is a valid technique to estimate the content of FA. In addition, samples were correctly classified according to the animal diet using discriminant analysis in the region 3000–1000 cm−1. The obtained results suggest that the FT-MIR spectroscopy could be a viable technique for routine use in quality control because it provides fast and sustainable analysis of FA content. Furthermore, this technique allows the rapid estimation of the FA composition, specifically n-3 PUFA and CLA, of nutritional interest in meat. It also allows the classification of meat samples by the animal diet.This research was partially financed by the Instituto Nacional de Investigaciones Agroalimentarias [National Institute of Agrifood Research] (INIA project RTA2009-00004-CO2).MDPI202520252021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10259/10338reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésFoods. 2021, V. 10, n. 1, 155https://doi.org/10.3390/foods10010155Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/103382026-05-28T07:56:11Z
dc.title.none.fl_str_mv Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
title Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
spellingShingle Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
Beriain, María José
FT-MIR spectroscopy
Beef
N-3 fatty acids
Prediction models
Biotecnología
Alimentos
Salud
Biotecnología alimentaria
Alimentos-Composición
Biotechnology
Food
Health
Food-Biotechnology
Food-Composition
title_short Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
title_full Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
title_fullStr Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
title_full_unstemmed Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
title_sort Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
dc.creator.none.fl_str_mv Beriain, María José
Ibáñez, Francisco C.
Beruete, Edurne
Gómez Bastida, Inmaculada
Beruete, Miguel
author Beriain, María José
author_facet Beriain, María José
Ibáñez, Francisco C.
Beruete, Edurne
Gómez Bastida, Inmaculada
Beruete, Miguel
author_role author
author2 Ibáñez, Francisco C.
Beruete, Edurne
Gómez Bastida, Inmaculada
Beruete, Miguel
author2_role author
author
author
author
dc.subject.none.fl_str_mv FT-MIR spectroscopy
Beef
N-3 fatty acids
Prediction models
Biotecnología
Alimentos
Salud
Biotecnología alimentaria
Alimentos-Composición
Biotechnology
Food
Health
Food-Biotechnology
Food-Composition
topic FT-MIR spectroscopy
Beef
N-3 fatty acids
Prediction models
Biotecnología
Alimentos
Salud
Biotecnología alimentaria
Alimentos-Composición
Biotechnology
Food
Health
Food-Biotechnology
Food-Composition
description The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. The spectral response of the beef samples was analyzed applying FT-MIR spectroscopy (from 400 to 4000 cm−1) and predictive models were developed using partial least square regression with cross-validation. The obtained coefficients (R2) for some FA, such as α-linolenic acid with a R2 = 0.96 or n-3 polyunsaturated fatty acids (n-3 PUFA) with R2 = 0.93, demonstrate that FT-MIR spectroscopy is a valid technique to estimate the content of FA. In addition, samples were correctly classified according to the animal diet using discriminant analysis in the region 3000–1000 cm−1. The obtained results suggest that the FT-MIR spectroscopy could be a viable technique for routine use in quality control because it provides fast and sustainable analysis of FA content. Furthermore, this technique allows the rapid estimation of the FA composition, specifically n-3 PUFA and CLA, of nutritional interest in meat. It also allows the classification of meat samples by the animal diet.
publishDate 2021
dc.date.none.fl_str_mv 2021
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/10338
url http://hdl.handle.net/10259/10338
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Foods. 2021, V. 10, n. 1, 155
https://doi.org/10.3390/foods10010155
dc.rights.none.fl_str_mv Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869418859300126720
score 15,811543

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