Optimization of Methods for Quantitative Analysis of Unsaturated Fatty Acid in Fresh Meat Based on NIR

NIU Xiao-ying; SHAO Li-min; ZHAO Zhi-lei; JIAO Shen-jiang; LI Xiao-can; DONG Fang

doi:10.3964/j.issn.1000-0593(2019)02-0443-05

Journals >Spectroscopy and Spectral Analysis >Volume 39 >Issue 2 >Page 443 > Article

Spectroscopy and Spectral Analysis
Vol. 39, Issue 2, 443 (2019)

Optimization of Methods for Quantitative Analysis of Unsaturated Fatty Acid in Fresh Meat Based on NIR

NIU Xiao-ying^1、*, SHAO Li-min², ZHAO Zhi-lei¹, JIAO Shen-jiang¹, LI Xiao-can¹, and DONG Fang¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

show less

DOI: 10.3964/j.issn.1000-0593(2019)02-0443-05 Cite this Article

NIU Xiao-ying, SHAO Li-min, ZHAO Zhi-lei, JIAO Shen-jiang, LI Xiao-can, DONG Fang. Optimization of Methods for Quantitative Analysis of Unsaturated Fatty Acid in Fresh Meat Based on NIR[J]. Spectroscopy and Spectral Analysis, 2019, 39(2): 443 Copy Citation Text

show less

References

[1] Lucarini M, Saccani G, D’Evoli L, et al. Food Chem., 2013, 140(4): 837.

[2] Lucarini M, Durazzo A, Sánchez Del Pulgar J, et al. Food Chem., 2017, 267: 223.

[4] Riovanto R, De Marchi M, Cassandro M, et al. Food Chem., 2012, 134(4): 2459.

[5] Zamora-Rojas E, Garrido-Varo A, De Pedro-Sanz E, et al. Meat Sci., 2013, 95(3): 503.

[6] Prieto N, Uttaro B, Mapiye C, et al. Meat Sci., 2014, 98(4): 585.

[7] Prieto N, Dugan M E R, López-Campos O, et al. Meat Sci., 2012, 90(1): 43.

[8] Prieto N, López-Campos ó, Aalhus J L, et al. Meat Sci., 2014, 98(2): 279.

[9] Pullanagari R R, Yule I J, Agnew M. Meat Sci., 2015, 100: 156.