Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near-Infrared Spectroscopy

摘要

Cooking history at the center point in chicken patties was quantified in terms of both time-temperature integrated indices (C and F) and endpoint temperature (T_max). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibra- tions for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near-infrared (1100 to 2500 nm), and visibleear-infrared (400 to 2500 nm), were evaluated, and visibleear-infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log_10(min) for log_10C, 0.25 log_10(min) for log_10F, and 2.54℃ for T_max on an independent validation sample set.