Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy

Hongzhe Jiang,Wei Wang,Hong Zhuang,Miryeong Sohn

doi:10.3390/app7010097

Abstract

Models for determining contents of soy products in ground beef were developed using near-infrared (NIR) spectroscopy. Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground beef (content from 0%–100%). NIR spectra of meat mixtures were measured with dispersive (400–2500 nm) and Fourier transform NIR (FT-NIR) spectrometers (1000–2500 nm). Partial least squares (PLS) regression with full leave-one-out cross-validation was used to build prediction models. The results based on dispersive NIR spectra revealed that the coefficient of determination for cross-validation (Rcv2) ranged from 0.91 for toasted soy grits to 0.99 for Arconet. The results based on FT-NIR spectra exhibited the best prediction for toasted soy grits (Rcv2 = 0.99) and Rcv2 > 0.98 for the other three soy types. For identification of different types of soy products, support vector machine (SVM) classification was used and the total accuracy for dispersive NIR and FT-NIR was 95% and 83.33%, respectively. These results suggest that either dispersive NIR or FT-NIR spectroscopy could be used to predict the content and the discrimination of different soy products added in ground beef products. In application, FT-NIR spectroscopy methods would be recommended if time is a consideration in practice.

Highlights

Meat is considered the top quality protein source, due to its nutritional characteristics and to its appreciated taste [1]
Classification was used and the total accuracy for dispersive NIR and Fourier transform NIR (FT-NIR) was 95% and 83.33%, respectively. These results suggest that either dispersive NIR or Fourier transform (FT)-NIR spectroscopy could be used to predict the content and the discrimination of different soy products added in ground beef products
This study is a preliminary investigation of using dispersive NIR and FT-NIR spectroscopy to predict the contents and types of dry soy protein products added to ground beef

Summary

Introduction

Meat is considered the top quality protein source, due to its nutritional characteristics and to its appreciated taste [1]. Since the addition of non-meat proteins to meat products may cause health problems, this practice has been forbidden in many countries [2]. The need for detecting added soy proteins in meat products is obvious. As a kind of vegetable protein, soy protein products, such as flour, grits, concentrates, isolates, and textures, are widely used in processed meat, poultry and seafood products [3]. On the one hand, using soy proteins as meat extenders is due to the lower price to reduce the total cost. Soy protein products could present different functional properties in meat products such as texture-forming, fat and water emulsification and gelation [4].

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