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Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications

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Abstract

In this work, FT-NIR spectroscopy was employed to determine iodine value (IV) and fatty acids (FA) content of pig fat samples, through the combined use of signal preprocessing, multivariate calibration, and variable selection methods. In particular, the main focus was on the use of variable selection methods, both in order to improve the predictive performance of the calibration models, and to identify relevant wavelengths that could be subsequently used for the development of simple, fast, and cheap hand-held devices, able to measure IV and FA content directly on the fat without the need of any sample pretreatment. Firstly, for each property of interest, partial least squares (PLS) multivariate calibration models were calculated considering the whole spectral range and testing different signal preprocessing methods. Then, once chosen the optimal signal preprocessing method, a two-step variable selection procedure was applied. In the first step, the interval-PLS variable selection algorithm was used to calculate a set of calibration models, whose outcomes were considered altogether in the second step, in order to select the optimal calibration model. The variable selection procedure allowed to lower the number of spectral variables retained by the model, and often led to an increase of the performance in prediction of the external test set samples.

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Authors and Affiliations

  1. Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via Amendola 2, 42122, Reggio Emilia, Italy

    Giorgia Foca, Carlotta Ferrari, Alessandro Ulrici, Giovanna Minelli & Domenico Pietro Lo Fiego

  2. Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via Amendola 2, 42122, Reggio Emilia, Italy

    Giorgia Foca, Alessandro Ulrici, Maria Cristina Ielo, Giovanna Minelli & Domenico Pietro Lo Fiego

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  1. Giorgia Foca
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  2. Carlotta Ferrari
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  3. Alessandro Ulrici
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  4. Maria Cristina Ielo
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  5. Giovanna Minelli
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  6. Domenico Pietro Lo Fiego
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Corresponding author

Correspondence to Giorgia Foca.

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All experimental procedures were carried out in accordance with UE and National legislation for the care and use of animals. This article does not contain any studies with human participants performed by any of the authors.

Funding

This study was funded by Fondazione Cassa di Risparmio Pietro Manodori (year 2012).

Conflict of Interest

Giorgia Foca declares that she has no conflict of interest. Carlotta Ferrari declares that she has no conflict of interest. Alessandro Ulrici declares that he has no conflict of interest. Maria Cristina Ielo declares that she has no conflict of interest. Giovanna Minelli declares that she has no conflict of interest. Domenico Pietro Lo Fiego declares that he has no conflict of interest.

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Foca, G., Ferrari, C., Ulrici, A. et al. Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. Food Anal. Methods 9, 2791–2806 (2016). https://doi.org/10.1007/s12161-016-0478-6

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