Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy.

María José Beriain,Miguel Beruete,Inmaculada Gómez,Francisco C Ibañez,Edurne Beruete

doi:10.3390/foods10010155

Abstract

The aim of this research was to estimate the fatty acid (FA) content of intramuscular fat from beef by Fourier transform mid-infrared (FT-MIR) spectroscopy. Four diets were supplemented in 10% linseed (LS) and/or 2% conjugated linoleic acid (CLA): CON (without L or CLA), LS, CLA, and LS+CLA. For each diet, 12 young Holstein bulls were allocated. The spectral response of the beef samples was analyzed applying FT-MIR spectroscopy (from 400 to 4000 cm−1) and predictive models were developed using partial least square regression with cross-validation. The obtained coefficients (R2) for some FA, such as α-linolenic acid with a R2 = 0.96 or n-3 polyunsaturated fatty acids (n-3 PUFA) with R2 = 0.93, demonstrate that FT-MIR spectroscopy is a valid technique to estimate the content of FA. In addition, samples were correctly classified according to the animal diet using discriminant analysis in the region 3000–1000 cm−1. The obtained results suggest that the FT-MIR spectroscopy could be a viable technique for routine use in quality control because it provides fast and sustainable analysis of FA content. Furthermore, this technique allows the rapid estimation of the FA composition, specifically n-3 PUFA and CLA, of nutritional interest in meat. It also allows the classification of meat samples by the animal diet.

Highlights

In recent years, the demand for high quality and safety in food production and development for new products enriched with bioactive compounds with health promoting properties has grown
The amount of ALA varies depending on the diet. This fatty acid is eicosapentaenoic acid (EPA) and docosapentaenoic acid (DPA) precursor, and there is a relation between ALA and these fatty acids
When ALA amount in intramuscular fat is high, there are more EPA and DPA

Summary

Introduction

The demand for high quality and safety in food production and development for new products enriched with bioactive compounds with health promoting properties has grown. The food industries require appropriate analytical tools to satisfy this demand. Fat is a critical component of meat because it has a great influence on the maintenance of muscular tissue reducing protein breakdown and it is the energy storage reservoir. Intramuscular fat is responsible for the organoleptic properties and a necessary component of meat products. The tendency of the meat industry is the modification of the lipid profile of meat products, by reducing the saturated fatty acids (SFA) content and increasing the n-3 and n-6 polyunsaturated fatty acids (PUFA) which are considered essential to maintain the health [2]. Several studies have revealed that conjugated linoleic acid (CLA) and some of the n-3 PUFA provide beneficial effects to human health

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