Proximate analysis of homogenized and minced mass of pork sausages by NIRS

Near infrared spectroscopy was employed to analyse samples of pork sausage meat used in the manufacturing of typical Spanish sausages (minced and homogenized product). As well, two modes of analysis for the instrument were compared. Data from proximate analysis (fat, moisture and protein) were put into a calibration model by a diode array NIR spectrometer. The spectral range used was 515–1650 nm and different mathematical pre-treatments on the signal (derivatives and scatter corrections) were also compared. Different mathematical pre-treatments caused considerable changes in the statistics of the models (coefficients of determination and standard errors). R2 (calibration) and standard errors of prediction (SEP, external validation) in minced sausage meat for fat, moisture and protein were 0.98, 0.98 and 0.93 (R2) and 1.38%, 1%, 0.83% (SEP), respectively. These values in homogenised sausage meat for fat, moisture and protein were 0.99, 0.98 and 0.93 (R2), and 0.94%, 0.76% and 0.87% (SEP), respectively.