Abstract

Sufu (fu-ru), a cheese-like product originating in China, is one of the most popular fermented soybean foods in China. This paper indicates the possibility of using near infrared (NIR) spectroscopy as a rapid, non-destructive method to estimate the quality attributes of sufu products. The partial least squares (PLS) method was applied to build models to predict the contents of water, salt, soluble protein and free amino nitrogen in bottled red sufu product. Both optical fibre and integrating sphere accessories were used to collect the representative reflected spectra. Multiplicative scatter correction (MSC) was used to eliminate the effect of light scatter and the first-order derivation of the spectra was used to reduce the effect of absorption of glass bottles. The coefficients of determination (R²) of the four components above were 0.96, 0.98, 0.94 and 0.94, respectively using an integrating sphere, and 0.92, 0.98, 0.96 and 0.92, respectively using an optical fibre. The root mean square errors of prediction (RMSEP) of those were 0.99, 0.21, 0.49 and 0.033%, respectively using an integrating sphere and 1.63, 0.28, 0.34 and 0.041%, respectively when using an optical fibre. The correlations (R²) between the components of sufu blocks and those of the surrounding dressing mixture had been found to be 0.18 for water, 0.24 for soluble protein, 0.92 for free amino nitrogen and 0.89 for salt. These coefficients would be applicable for potential on-line analysis. The preliminary results of those models indicated that NIR spectroscopy has a potentially useful role in the measurement of the component content of sufu samples.

© 2005 NIR Publications

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