Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers.

Autor: Zhang Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China., Ding Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China., Hu F; Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China., Liu Z; Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China., Lin X; Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China., Fu J; Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China., Zhang Q; Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China., Zhang ZH; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn., Gao X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: gaoxianli@ujs.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140788. Date of Electronic Publication: 2024 Aug 06.
DOI: 10.1016/j.foodchem.2024.140788
Abstrakt: The digestion rate of steamed soybean (DRSS), protease activity of koji (PAK) and formaldehyde nitrogen content of moromi (FNCM) are key indicators to monitor soy sauce production. Currently, monitoring these indicators relies on workers' experience, which can sometimes lead to low material utilization rates and even fermentation failures. Near-infrared spectra were collected during soybean steaming, as well as koji and moromi fermentation, using miniature fiber spectrometers. These spectra were optimized using four pretreatment methods, and regression models were constructed using PLS, iPLS, and Si-PLS. The evaluation of models in prediction sets was based on the correlation coefficient (Rp) and root mean square error (RMSEP). Results indicated that Rp = 0.9327, RMSEP = 4.37% for DRSS, Rp = 0.9364, RMSEP = 228 U/g for PAK, and Rp = 0.9237, RMSEP =0.148 g/100 mL for FNCM were obtained. The above results coupling with validation experiments demonstrated that the developed in-situ and real-time spectroscopy system could ensure high-quality soy sauce production.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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