Rapid determination of swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy


RODRİGUEZ-SAONA L., Koca N. , HARPER W., ALVAREZ V.

JOURNAL OF DAIRY SCIENCE, cilt.89, ss.1407-1412, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 89 Konu: 5
  • Basım Tarihi: 2006
  • Doi Numarası: 10.3168/jds.s0022-0302(06)72209-3
  • Dergi Adı: JOURNAL OF DAIRY SCIENCE
  • Sayfa Sayıları: ss.1407-1412

Özet

There is a need for rapid and simple techniques that can be used to predict the quality of cheese. The aim of this research was to develop a simple and rapid screening tool for monitoring Swiss cheese composition by using Fourier transform infrared spectroscopy. Twenty Swiss cheese samples from different manufacturers and degree of maturity were evaluated. Direct measurements of Swiss cheese slices (similar to 0.5g) were made using a MIRacle 3-reflection diamond attenuated total reflectance (ATR) accessory. Reference methods for moisture (vacuum oven), protein content ( Kjeldahl), and fat (Babcock) were used. Calibration models were developed based on a cross-validated (leave- one- out approach) partial least squares regression. The information-rich infrared spectral range for Swiss cheese samples was from 3,000 to 2,800 cm(-1) and 1,800 to 900 cm(-1). The performance statistics for cross-validated models gave estimates for standard error of cross-validation of 0.45, 0.25, and 0.21% for moisture, protein, and fat respectively, and correlation coefficients r > 0.96. Furthermore, the ATR infrared protocol allowed for the classification of cheeses according to manufacturer and aging based on unique spectral information, especially of carbonyl groups, probably due to their distinctive lipid composition. Attenuated total reflectance infrared spectroscopy allowed for the rapid (similar to 3- min analysis time) and accurate analysis of the composition of Swiss cheese. This technique could contribute to the development of simple and rapid protocols for monitoring complex biochemical changes, and predicting the final quality of the cheese.