Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study
Marta Ruiz,
María José Beriain,
Miguel Beruete,
Kizkitza Insausti,
José Manuel Lorenzo,
María Victoria Sarriés
Affiliations
Marta Ruiz
Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
María José Beriain
Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
Miguel Beruete
Multispectral Biosensing Group, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Instituto de Investigación Sanitaria de Navarra (IdiSNA), Universidad Pública de Navarra (UPNA), Irunlarrea 3, 31008 Pamplona, Navarra, Spain
Kizkitza Insausti
Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
José Manuel Lorenzo
Centro Tecnológico de la Carne de Galicia (CTC), Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
María Victoria Sarriés
Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR)with Rv2 values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv2 values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (R2). With the spectra data of the region 2198–1118 cm−1, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm−1 showed good results for classification purposes.
