Determination of protein, water, and fat content in fur-bearing animal meat by near-infrared spectrometry

The article presents the results of determining the protein, fat, and water content in the muscle tissue of caged fur–bearing animals – ferrets and minks - in the context of their potential use as raw materials for the production of such feed products as protein hydrolysate. The aim of the work was to compare the chemical composition and determine the possibility of using a nondestructive express method of infrared spectrometry in the near range to predict the mass fraction of protein, mass fraction of fat and mass fraction of water in the meat of furbearing animals. Chemical analysis of muscle tissue samples of fur-bearing animals was carried out according to generally accepted methods. Significant interspecific differences in the mass fractions of water, protein, and fat have been established. The largest mass fraction of protein was recorded in ferret meat (21.5±0.8%), while mink meat was characterized by the maximum mass fraction of fat (12.8±1.2%). Based on chemical analysis data using a diffuse reflection NIRS spectrometer, calibration models were developed to quickly determine these indicators. Validation of the models showed a high accuracy of the forecast: the coefficient of determination for the mass fraction of protein was 0.98, for the mass fraction of fat – 0.99, for the mass fraction of water – 0.97. The data obtained indicate the high nutritional value and promising use of products from the slaughter of fur-bearing animals in the feed industry for the production of protein hydrolysates. The method of infrared spectrometry in the near range is recommended for implementation in the system of operational quality control of raw materials at enterprises producing feed products.

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