20.500.12556/DKUM-55337 POSKUS NAPOVEDOVANJA BARVE IN TEKSTURE PRŠUTA Z BLIŽNJO INFRARDEČO SPEKTROSKOPIJO AN ATTEMPT TO PREDICT COLOUR AND TEXTURE OF DRY-CURED HAM USING NEAR INFRARED SPECTROSCPY V raziskavi smo preučevali uspešnost napovedovanja barve in teksture pršuta z uporabo bližnje infrardeče (NIR) spektroskopije. Osredotočili smo se na uporabnost dveh različnih spektrometrov: laboratorijskega spektrometra (NIR Systems 6500) in prenosnega spektrometra s sondo (LABSPEC®5000). V raziskavo smo vključili 115 pršutov, pri katerih smo na dveh različnih mišicah izvedli referenčne meritve barve in teksture s kolorimetrom in teksturometrom. Na osnovi referenčnih vrednosti in NIR spektrov smo razvili in testirali kalibracijske modele. Poleg primerjave spektrometrov smo preizkušali tudi način priprave vzorca (mleti in intaktni), spektralno območje (vidni, NIR in celoten spekter) ter uporabo odvodov osnovnega spektra absorpcije (brez, prvi, drugi). Rezultate smo ovrednotili s pomočjo napake (seCV) in determinacijskega koeficienta (R2CV) navzkrižne validacije ter parametrom RPD (razmerje med standardnim odklonom referenčnih vrednosti in seCV). Na splošno smo boljšo točnost napovedovanja dosegli z uporabo laboratorijskega aparata v primerjavi s prenosnim. Uporaba mletih in intaktnih vzorcev ni povzročila bistvenih razlik v točnosti napovedovanja. Pri teksturnem testu SR smo uspeli precej natančno napovedati začetno (R2CV = 0,79, RPD = 2,2) in končno silo (R2CV = 0,76, RPD = 2,1) ter nekoliko slabši relaksacijski indeks (R2CV = 0,64, RPD=1,6). Pri teksturnem testu TPA smo dobili dobre rezultate za trdoto, gumijavost in žvečljivost (R2CV = 0,80–0,90, RPD = 2,0–3,0), nekoliko slabše pa za elastičnost in kohezivnost (R2CV = 0,55–0,75, RPD = 1,5-2,0), medtem ko adhezivnosti nismo uspeli zadovoljivo napovedati. Pri napovedovanju barve smo srednje dobre rezultate dobili le za parameter L* (R2CV = 0,70, RPD = 1,8). This study investigated the use of near-infrared spectroscopy (NIRS) to predict the color and texture of dry-cured ham. It focuses on the usability of two spectrometers: a laboratory spectrometer (NIR Systems 6500) and a portable spectrometer with a probe (LABSPEC®5000). Color and texture reference measurements were carried out using colorimeter and texturometer on 115 dry-cured ham samples (two different muscles). Based on the reference values and NIR spectral data, calibration models were developed and tested. In addition to the comparison of the usability of the spectrometers, following factors were tested: sample preparation (minced, intact), wavelength range (visible, NIR and full range spectrum) and derivative of absorption spectrum (no derivative, first, second). The results were evaluated using the standard error of cross validation (seCV), the coefficient of determination of cross-validation (R2CV) and the parameter RPD (ratio of standard deviation of reference values to seCV). In general, the predictions were more accurate when using laboratory spectrometer. Using minced and intact samples did not significantly affect the prediction accuracy. In the stress relaxation test (SR), the prediction of the initial (R2CV = 0.79, RPD = 2.2), and final force (R2CV = 0.76, RPD = 2.1) was quite accurate, whereas the prediction of the relaxation index (R2CV = 0.64, RPD = 1.6) was slightly less accurate. In the texture profile analysis test (TPA), good results were achieved for hardness, gumminess and chewiness (R2CV = 0.80–0.90, RPD = 2.0–3.0) and slightly worse for springiness and cohesiveness (R2CV = 0,55–0,75, RPD = 1,5-2,0), while adhesiveness could not be satisfactory predicted. In predicting the color, medium good results were obtained only for the parameter L* (R2CV = 0.70, RPD = 1.8). pršut NIR spektroskopija tekstura barva dry-cured ham NIR spectroscopy texture colour true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2015-10-22 12:52:34 2015-11-02 11:42:01 2022-06-08 03:11:53 2023-12-31 03:19:28 2015 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:QABZ3KC7 MAG_Stefanic_Matej_2015.pdf MAG_Stefanic_Matej_2015.pdf 1 76956E313D29DC7786254584F17E2D57 d4996ca6a4c926f31e5f3019b516117c24ab5cc7fdd25e85241c3af9590b7b02 b56db6ea-7c07-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=82702 Fakulteta za kmetijstvo in biosistemske vede 0 0 0