Samples for proximate analysis (protein, moisture, fat, and collagen) were evaluated on the day of packaging (day 0) and subsequent measuring points throughout retail display days (7, 14, and 21). Analysis was conducted using a near-infrared (NIR) approved spectrophotometer (Food Scan™, FOSS Analytical A/S, Hilleroed, Denmark), and data processing was determined using ISIscan™ Software [12 (link)]. Ground beef pH was measured after mixing, grinding, and packaging at 7, 14, and 21 days using a pH meter (HI99163, Hanna Instruments, Woonsocket, RI, USA) equipped with a glass electrode. The pH meter was calibrated (pH 4.0 and 7.0) using 2-point standard buffers (Thermo Fisher Scientific, Chelmsford, MA, USA) prior to each sampling period and after every 10 readings.
Foodscan
Manufactured by Foss
Sourced in Denmark, Poland, United States
The FoodScan is a versatile lab equipment product from Foss. It is designed to perform rapid and accurate analysis of various food and agricultural samples. The core function of the FoodScan is to provide precise measurement and evaluation of key parameters, enabling efficient quality control and monitoring within the food industry.
Automatically generated - may contain errors
Lab products found in correlation
Qualitative p8 fisherbrand filter paper, by Thermo Fisher Scientific (2 mentions)
Hi 99163, by Hanna Instruments (1 mentions)
2 point standard buffers, by Thermo Fisher Scientific (1 mentions)
Hygropalm hp23 aw, by Rotronic (1 mentions)
Milkoscan, by Foss (1 mentions)
Nirs ds2500, by Foss (1 mentions)
Mosaic software, by Foss (1 mentions)
Isiscan nova, by Foss (1 mentions)
Ph meter basic 20, by Crison (1 mentions)
Te 371, by Tecnal (1 mentions)
17 protocols using foodscan
1
Proximate Analysis and pH Assessment of Ground Beef
2
Meat Composition Analysis by NIR Spectroscopy
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Samples were analyzed with a near-infrared spectrometer FoodScan™ (FOSS Analytical, Hillerød, Denmark) in transmittance mode to simultaneously determine contents of moisture, fat, and protein. The 180 g sample of ground, homogenized meat at 20 °C was placed into FoodScan™ cups with a diameter of 140 mm and a height of 17.5 mm. The spectrum of each sample in the near-infrared range (850–1050 nm in 2 nm increments) was then determined from 20 measurements. The result provided by FoodScan™ was presented as the reciprocal of transmittance [log (1/T)].
3
Salami Salt Concentration by NIR
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The determination of salt concentration was carried out using Near Infrared Transmission with FoodScan instrument for non-homogeneous products, such as salami (Foss, Hilleroed, Denmark).
4
Nutrient Analysis of Canned Meat
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Determination of water, protein, fat, collagen and salt content was done by the method of near-infrared reflectance transmission (NIT) using calibration on artificial neural networks (ANN) in a FoodScan device (FOSS Analytical, Warsaw, Poland) and according to PN-A-82109 [37 ]. Each sample of model canned meat was previously ground according to AOAC 983.18 [38 ]. Then, approximately 180 g of the sample at 20 °C was placed in a glass circular cup with the dimensions (D: 140 mm, H: 17.5 mm). The prepared sample was then placed inside the device for the analysis. The analyses were determined on 3 samples taken from 3 different cans for each model meat product in can in each of three production series and the mean value was taken as a result.
5
Proximate Analysis and pH Measurement
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The percentage of moisture, fat, protein, and collagen was determined using an AOAC approved method. Samples were thawed for 12 h at 4°C. Prior to analysis, all accessory muscles and heavy connective tissue were removed, and then samples were cubed into approximately 3-cm 3 pieces. Sample pieces were then ground twice through a 4-mm plate on a tabletop grinder (#12 2/3 HP Electric Meat Grinder, Model MG-204182-13, Gander Mountain, St. Paul, MN). Proximate analysis was conducted using near-infrared spectrophotometry (FoodScan, FOSS NIRsystems, Inc., Laurel, MD). pH was measured using a slurry method, in which 10 g of ground sample after proximate analysis was added to 90 mL of distilled water and stirred with a stir bar until thoroughly mixed. To prevent the pH electrode (Jenway Model-3510, 120 VAC, Cole Parmer, Vernon Hills, IL) from being blocked with sample, all pH measurements were taken through a filter paper cone (Qualitative P8 Fisherbrand Filter Paper, Fisher Scientific, Pittsburgh, PA) . Between each sample, the pH electrode was rinsed using distilled water and dried using low lint Kimwipes (Kimberly-Clark; 34120, Uline, Pleasant Prairie, WI).
6
Proximal Analysis of Fish Fillets
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Fish fillets from the right side were homogenized in batches of three and immediately and subjected to proximal analysis by a FoodScan™ (FOSS) based on NIR transmittance technology for the simultaneous determination of moisture, protein, and fat content in meat and meat products (Anderson et al., 2007 (link)). Dry matter content was calculated by drying in an oven (110ºC) until constant weight, ash content by combustion in a muffle furnace (600ºC for 12 hr, AOAC, 1995 ).
7
Characterization of Unripened Soft Cheese
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The chemical composition (protein, fat, dry matter, salt and water) of the unripened soft raw milk cheese was determined using a FoodScan (Foss, Warsaw, Poland). Water activity (aw) was measured using Hygropalm HP23-AW (Rotronic AG, Bassersdorf, Germany). The pH of the cheese was determined by using a Lab 860 electrode (Schott® Instruments Inc., Mainz, Germany). The chemical composition and aw of cheese were measured at the beginning and at the end of the experiment, whereas the cheese pH was measured during the whole storage period at each temperature: at 5 °C—every three days, at 15 °C—every two days and at 25 °C—each day).
8
Proximate Analysis of Raw Steak
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The percentage of moisture, fat, protein, and collagen was determined for raw steaks using an AOAC approved method (Anderson, 2007) . Samples were thawed for 12 h at 4°C. Prior to analysis, all accessory muscles and heavy connective tissue were removed, and then samples were cubed into approximately 3-cm 3 pieces. Sample pieces were then ground twice through a 4-mm plate on a tabletop grinder (#12 2/3 HP Electric Meat Grinder, Model MG-204182-13, Gander Mountain, St. Paul, MN) . Proximate analysis was conducted using near-infrared spectrophotometry (FoodScan, FOSS NIRsystems, Inc., Laurel, MD) . pH was measured using a slurry method, in which 10 g of ground sample after proximate analysis was added to 90 mL of distilled water and stirred with a stir bar until thoroughly mixed. To prevent the pH electrode (Jenway Model-3510, 120 VAC, Cole Parmer, Vernon Hills, IL) from being blocked with sample, all pH measurements were taken through a filter paper cone (Qualitative P8 Fisherbrand Filter Paper, Fisher Scientific, Pittsburgh, PA). The pH electrode was rinsed between samples using distilled water and dried using low lint Kimwipes (Kimberly-Clark; 34120, Uline, Pleasant Prairie, WI).
9
Determination of Food Composition
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Determination of water, protein, fat and collagen content was done by the method of near-infrared reflectance transmission (NIT) using calibration on artificial neural networks (ANN) in a FoodScan apparatus (FOSS Analytical, Warsaw, Poland) and according to PN-A-82109 [22 ]. Each, previously minced, sample of finished product was evenly placed in a glass circular scale inside the apparatus and the measurement was made. The salt content was determined using potentiometric methods according to PN-ISO 1841–2:2002 [23 ], using a 702 SM Titrino apparatus (Metrohm AG, Herisau, Switzerland) device. The analyses were determined on 3 samples taken from 3 different cans for each variant of the product in each of three production series and the mean value was taken as a result.
10
Comprehensive Dairy Product Analysis
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The Feta and Kefalograviera samples were analyzed for the following parameters: pH, moisture, fat, protein, lactose, and sodium chloride (all parameters are expressed in % except for pH). Cheeses were also examined for lipolysis (expressed in Acid Degree Value—ADV) [11 ] and proteolysis (the absorbance of total nitrogen soluble taken after cheese pretreatment with 12% of trichloroacetic acid—TCA) [12 (link)]. Raw sheep’s milk samples were characterized for pH, fat, protein, lactose, and non-fat solids (all parameters are expressed in % except for pH). The pH was measured by immersing a pH-meter (WTW, Weilheim, Germany) in a homogenized solution of cheese sample (10 g) with distilled water (90 mL); milk samples were used without dilution. The determination of moisture, fat, protein, lactose, and sodium chloride of cheese samples was carried out on a FoodScan (FOSS, Hilleroed, Denmark) while fat, protein, lactose, and non-fat solids of milk samples were carried out on MilkoScan (FOSS), according to manufacturers’ instructions.
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