Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy

Stephanie M Fowler; Eric N Ponnampalam; Heinar Schmidt; Peter Wynn; David L Hopkins

doi:10.1016/j.meatsci.2015.06.016

Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy

Meat Sci. 2015 Dec:110:70-5. doi: 10.1016/j.meatsci.2015.06.016. Epub 2015 Jul 6.

Authors

Stephanie M Fowler¹, Eric N Ponnampalam², Heinar Schmidt³, Peter Wynn⁴, David L Hopkins⁵

Affiliations

¹ School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, Australia; Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia. Electronic address: steph.fowler@dpi.nsw.gov.au.
² Agriculture Research, Department of Environment and Primary Industries, Attwood, Victoria, Australia.
³ Research Centre of Food Quality, University of Bayreuth, Kulmbach, Germany.
⁴ School of Animal and Veterinary Science, Science, Charles Sturt University, Wagga Wagga, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, Australia.
⁵ Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, Australia; Centre for Sheep and Red Meat Development, NSW Department of Primary Industries, Cowra, Australia.

PMID: 26188359
DOI: 10.1016/j.meatsci.2015.06.016

Abstract

A hand held Raman spectroscopic device was used to predict intramuscular fat (IMF) levels and the major fatty acid (FA) groups of fresh intact ovine M. longissimus lumborum (LL). IMF levels were determined using the Soxhlet method, while FA analysis was conducted using a rapid (KOH in water, methanol and sulphuric acid in water) extraction procedure. IMF levels and FA values were regressed against Raman spectra using partial least squares regression and against each other using linear regression. The results indicate that there is potential to predict PUFA (R(2)=0.93) and MUFA (R(2)=0.54) as well as SFA values that had been adjusted for IMF content (R(2)=0.54). However, this potential was significantly reduced when correlations between predicted and observed values were determined by cross validation (R(2)cv=0.21-0.00). Overall, the prediction of major FA groups using Raman spectra was more precise (relative reductions in error of 0.3-40.8%) compared to the null models.

Keywords: Lamb; Major fatty acid groups; Meat quality assessment; Raman spectroscopy.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Adipose Tissue*
Animals
Fatty Acids / analysis*
Humans
Meat / analysis*
Paraspinal Muscles / chemistry*
Regression Analysis
Sheep
Spectrum Analysis, Raman / instrumentation*
Spectrum Analysis, Raman / methods

Substances

Fatty Acids