Accuracy of near-infrared spectroscopy for prediction of amino acids in frozen mutton: Benchtop and handheld systems

文献类型： 外文期刊

第一作者： Wei, Peiling

作者： Wei, Peiling;Guan, Mingxuan;Zhang, Rongyin;Gong, Ping;Fan, Xia;Feng, Yuchao;Gong, Ping;Fan, Xia;Zhang, Yushu

作者机构：

关键词： Near-infrared spectroscopy; Amino acids; Mutton; Benchtop and handheld systems

期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：5.1； 五年影响因子：4.7 ）

ISSN： 0026-265X

年卷期： 2025 年 213 卷

页码：

收录情况： SCI

摘要： Near-infrared spectroscopy (NIRS) is a promising nondestructive technique for rapidly analyzing meat quality. This study systematically evaluated the feasibility of benchtop and handheld NIR systems for measuring amino acids in frozen mutton. A total of 144 mutton samples obtained from three regions in China were analyzed using a benchtop spectrometer (1000-2500 nm) and a handheld device (900-1700 nm). Partial least squares regression models combined with competitive adaptive reweighted sampling were developed and used to predict 16 amino acids. The benchtop system accurately predicted amino acids at moderate to high concentrations (e.g., Glu: R2p = 0.69, RPD = 2.00; Ser: R2p = 0.77, RPD = 1.92), and feature wavelength selection improved model efficiency with minimal loss of performance. Although the handheld system had a narrower spectral range and lower sensitivity, it achieved moderate reliability for on-site applications (e.g., Ser: R2p = 0.71, RPD = 2.56; Gly: R2p = 0.58, and RPD = 2.33). Low-content amino acids (e.g., Met and His) exhibited low accuracy due to spectral noise and overlapping signals. This study highlights the potential of benchtop NIRS for laboratory-based quality control and handheld devices for real-time supply chain monitoring, advancing the application of NIRS in low-temperature food systems.

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