Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics


Uysal R. S. , Yilmaz O. M. , BOYACI İ. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.99, ss.3572-3577, 2019 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 99 Konu: 7
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1002/jsfa.9578
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.3572-3577

Özet

BACKGROUNDThe use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation; hence more efficient techniques (faster, cheaper and more reliable) are needed. In this regard, a novel technique that determines LWE components using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with partial least squares regression (PLS) is presented in this study.