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

Abstract

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 960-1660 nm were acquired from vacuum-packed ready-to-eat samples that were purchased from 97 different brands. Partial least squares regression (PLSR) was employed to develop models predicting the five critical quality parameters. The results showed the best predictions were for the fat (R_p = 0.808; RMSEP = 2.013 g/kg; RPD = 1.666) and protein (R_p = 0.863; RMSEP = 3.372 g/kg; RPD = 1.863) contents, while barely sufficient performances were found for the collagen (R_p = 0.524; RMSEP = 1.970 g/kg; RPD = 0.936), ash (R_p = 0.384; RMSEP = 0.524 g/kg; RPD = 0.953), and Na (R_p = 0.242; RMSEP = 2.097 g/kg; RPD = 1.042) contents of the SSSM. The quality of the content predicted by the spectrum of 960-1660 nm was generally better than that for the 650-950 nm range, which was retained in the further prediction of fat and protein. To simplify the models and make them practical, regression models were established using a few wavelengths selected by the random frog (RF) or regression coefficients (RCs) method. Consequently, ten wavelengths (1048 nm, 1051 nm, 1184 nm, 1191 nm, 1222 nm, 1225 nm, 1228 nm, 1450 nm, 1456 nm, 1510 nm) selected by RF and eight wavelengths (1019 nm, 1097 nm, 1160 nm, 1194 nm, 1245 nm, 1413 nm, 1441 nm, 1489 nm) selected by RCs were individually chosen for the fat and protein contents to build multi-spectral PLSR models. New models led to the best predictive ability of R_p, RMSEP, and RPD of 0.812 and 0.855, 1.930 g/kg and 3.367 g/kg, and 1.737 and 1.866, respectively. These two simplified models both yielded comparable performances to their corresponding full-spectra models, demonstrating the effectiveness of these selected variables. The overall results indicate that NIRS, especially in the spectral range of 960-1660 nm, is a potential tool in the rapid estimation of the fat and protein contents of SSSM, while not providing particularly good prediction statistics for collagen, ash, and Na contents.

Keywords: chemometrics; fat; near-infrared spectroscopy; protein; soy sauce stewed meat.