Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts

被引：4
作者：
Feng, Chao-Hui [1 ,2 ]
Arai, Hirofumi [1 ]
Rodriguez-Pulido, Francisco J. [3 ]
机构：
[1] Kitami Inst Technol, Fac Engn, Sch Reg Innovat & Social Design Engn, 165 Koen cho, Kitami, Hokkaido 0908507, Japan
[2] RIKEN, RIKEN Ctr Adv Photon, 519-1399 Aramaki Aoba, Aoba ku, Sendai 9800845, Japan
[3] Univ Seville, Fac Farm, Food Colour & Qual Lab, Seville 41012, Spain
来源：
FOODS | 2023年 / 12卷 / 05期
关键词：
hyperspectral imaging; texture; sausage core; orange extracts; modified natural casing; PROFILE ANALYSIS TPA; LACTIC-ACID; VISUALIZATION; PREDICTION; PARAMETERS; PH;
D O I：
10.3390/foods12051069
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology (RSM) and a hyperspectral imaging system in the spectral range of 390-1100 nm. To improve the model performance, normalization, 1st derivative, 2nd derivative, standard normal variate (SNV), and multiplicative scatter correction (MSC) were applied for spectral pre-treatments. The raw, pretreated spectral data and textural attributes were fit to the partial least squares regression model. The RSM results show that the highest R-2 value achieved at adhesion (77.57%) derived from a second-order polynomial model, and the interactive effects of soy lecithin and orange extracts on adhesion were significant (p < 0.05). The adhesion of the PLSR model developed from reflectance after SNV pretreatment possessed a higher calibration coefficient of determination (0.8744) than raw data (0.8591). The selected ten important wavelengths for gumminess and adhesion can simplify the model and can be used for convenient industrial applications.
引用
收藏
页数：13
相关论文
共 41 条
[1]   Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology [J].
Ahmed, Mohammed Raju ;
Reed, DeMetris D., Jr. ;
Young, Jennifer M. ;
Eshkabilov, Sulaymon ;
Berg, Eric P. ;
Sun, Xin .
APPLIED SCIENCES-BASEL, 2021, 11 (10)
[2]   Lamb muscle discrimination using hyperspectral imaging: Comparison of various machine learning algorithms [J].
Antonio Sanz, Jose ;
Fernandes, Armando M. ;
Barrenechea, Edurne ;
Silva, Severiano ;
Santos, Virginia ;
Goncalves, Norberto ;
Paternain, Daniel ;
Jurio, Aranzazu ;
Melo-Pinto, Pedro .
JOURNAL OF FOOD ENGINEERING, 2016, 174 :92-100
[3]   Hesperidin and SARS-CoV-2: New Light on the Healthy Function of Citrus Fruits [J].
Bellavite, Paolo ;
Donzelli, Alberto .
ANTIOXIDANTS, 2020, 9 (08) :1-18
[4]   Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression [J].
Cernadas, Eva ;
Fernandez-Delgado, Manuel ;
Fulladosa, Elena ;
Munoz, Israel .
EXPERT SYSTEMS WITH APPLICATIONS, 2022, 206
[5]   Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging [J].
Cheng, Jiehong ;
Sun, Jun ;
Yao, Kunshan ;
Xu, Min ;
Zhou, Xin .
MEAT SCIENCE, 2022, 194
[6]   A decision fusion method based on hyperspectral imaging and electronic nose techniques for moisture content prediction in frozen-thawed pork [J].
Cheng, Jiehong ;
Sun, Jun ;
Yao, Kunshan ;
Xu, Min ;
Tian, Yan ;
Dai, Chunxia .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 165
[7]   Identification of Four Chicken Breeds by Hyperspectral Imaging Combined with Chemometrics [J].
Cheng, Tiande ;
Li, Peng ;
Ma, Junchao ;
Tian, Xingguo ;
Zhong, Nan .
PROCESSES, 2022, 10 (08)
[8]   Eating behaviour explains differences between individuals in dynamic texture perception of sausages [J].
de Lavergne, Marine Devezeaux ;
Derks, Judith A. M. ;
Ketel, Eva C. ;
de Wijk, Rene A. ;
Stieger, Markus .
FOOD QUALITY AND PREFERENCE, 2015, 41 :189-200
[9]   INTEGRATION OF AGROINDUSTRIAL CO-PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS: CACTUS PEAR (OPUNTIA FICUS INDICA) FLOUR AND PINEAPPLE (ANANAS COMOSUS) PEEL FLOUR AS FIBER SOURCE IN COOKED SAUSAGES INOCULATED WITH LACTIC ACID BACTERIA [J].
Diaz-Vela, J. ;
Totosaus, A. ;
Perez-Chabela, M. L. .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2015, 39 (06) :2630-2638
[10]   Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products [J].
ElMasry, Gamal ;
Gou, Pere ;
Al-Rejaie, Salim .
JOURNAL OF FOOD ENGINEERING, 2021, 289
12345