Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics

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dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorYılmaz, Özay Menteş
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2024-06-13T20:17:47Z
dc.date.available2024-06-13T20:17:47Z
dc.date.issued2019
dc.departmentFakülteler, Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.description.abstractBACKGROUNDThe use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation; hence more efficient techniques (faster, cheaper and more reliable) are needed. In this regard, a novel technique that determines LWE components using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with partial least squares regression (PLS) is presented in this study. RESULTSThe actual values of LWE components were determined by applying reference methods. The accuracy of the PLS model was demonstrated by comparing the obtained predictions with the actual values of the components. High coefficients of determination values, which are 0.950, 0.992, 0.994 and 0.972, were achieved for protein, lipid, moisture, and TSS validation datasets, respectively. The error values, namely RMSEC, RMSECV and RMSEP, were obtained in the ranges 0.404-0.978, 0.57-1.82 and 0.83-1.84, respectively. CONCLUSIONSATR-FTIR spectroscopy coupled with chemometrics can provide a rapid and sensitive method for quality control of liquid egg composition.
dc.identifier.doi10.1002/jsfa.9578
dc.identifier.endpage3577
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue7
dc.identifier.pmid30628098
dc.identifier.scopus2-s2.0-85062370707
dc.identifier.scopusqualityQ1
dc.identifier.startpage3572
dc.identifier.urihttps://doi.org/10.1002/jsfa.9578
dc.identifier.urihttps://hdl.handle.net/11501/1058
dc.identifier.volume99
dc.identifier.wosWOS:000468005100042
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorUysal, Reyhan Selin
dc.institutionauthorid0000-0003-0028-7286
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLiquid Whole Egg
dc.subjectComposition
dc.subjectReference Method
dc.subjectATR-FTIR Spectroscopy
dc.subjectChemometrics
dc.titleDetermination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics
dc.typeArticle

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