Mining hyperspectral data for non-destructive and rapid prediction of nitrite content in ham sausages
Abstract
Keywords: hyperspectral data, ham sausage, non-destructive and rapid prediction, nitrite, partial least squares (PLS)
DOI: 10.25165/j.ijabe.20211402.5407
Citation: Zhu Y D, He H J, Jiang S Q, Ma H J, Chen F S, Xu B C, et al. Mining hyperspectral data for non-destructive and rapid prediction of nitrite content in ham sausages. Int J Agric & Biol Eng, 2021; 14(2): 182–187.
Keywords
Full Text:
PDFReferences
Talens P, Mora L, Morsy N, Barbin D F, ElMasry G, Sun D W. Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. Journal of Food Engineering, 2013; 117(3): 272–280.
Gong A P, Zhu S S, He Y, Zhang C. Grading of Chinese Cantonese sausage using hyperspectral imaging combined with chemometric methods. Sensors, 2017; 17(8): 1706.
Majou D, Christieans S. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Science, 2018; 145: 273–284.
Sudarvizhi A, Pandian K, Oluwafemi O S, Gopinath S C B. Amperometry detection of nitrite in food samples using tetrasulfonated copper phthalocyanine modified glassy carbon electrode. Sensors & Actuators B: Chemical, 2018; 272: 151–159.
Sudarvizhi A, Siddiqha Z A, Pandian K. Single step synthesis of graphene oxide protected silver nanoparticles using aniline as reducing agent and study its application on electrocatalytic detection of nitrite in food samples. J Chem Applied Biochem, 2014; 1: 101.
Kim H S, Hur S J. Changes in the mutagenicity of heterocyclic amines, nitrite, and N-nitroso compound in pork patties during in vitro human digestion. LWT, 2018; 92: 47–53.
Moorcroft M J, Davis J, Compton R G. Detection and determination of nitrate and nitrite: a review. Talanta, 2001; 54(5): 785–803.
Feng C H, Makino Y, Yoshimura M, Thuyet D Q. Hyperspectral imaging in tandem with R statistics and image processing for detection and visualization of pH in Japanese big sausages under different storage conditions. Journal of Food Science, 2018; 83(2): 358–366.
Jiang H, Wang W, Ni X, Zhuang H, Yoon S C, Lawrence K C. Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University. NIR news, 2018; 29(8): 19–23.
He H, Wu D, Sun D. Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging. Food Chemistry, 2014; 156: 394–401.
Feng C H, Makino Y, Oshita S, Martín J F G. Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances. Food Control, 2018; 84: 165–176.
He H, Sun D. Toward enhancement in prediction of Pseudomonas counts distribution in salmon fillets using NIR hyperspectral imaging. LWT-Food Science and Technology, 2015; 62(1): 11–18.
Khoshnoudi-Nia S, Moosavi-Nasab M, Nassiri S M, Azimifar Z. Determination of total viable count in rainbow-trout fish fillets based on hyperspectral imaging system and different variable selection and extraction of reference data methods. Food Analytical Methods, 2018; 11(12): 3481–3494.
Kamruzzaman M, Makino Y, Oshita S. Online monitoring of red meat color using hyperspectral imaging. Meat Science, 2016; 116: 110–117.
Achata E M, Inguglia E S, Esquerre C A, Tiwari B K, O’Donnell C P. Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration. Journal of Food Engineering, 2019; 246: 134–140.
Cheng W W, Sun D W, Pu H B, Wei Q Y. Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging. Journal of Food Engineering, 2019; 246: 200–208.
Feng C H, Makino Y, Yoshimura M, Rodríguez-Pulido F J. Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics. Food Chemistry, 2018; 264: 419. doi: 10.1016/j.foodchem.2018.05.029.
Stachniuk A, Szmagara A, Stefaniak E A. Spectrophotometric assessment of the differences between total nitrate/nitrite contents in peel and flesh of cucumbers. Food Analytical Methods, 2018; 11(10): 2969–2977.
Liu Y W, Sun D W, Cheng J H, Han Z. Hyperspectral imaging sensing of changes in moisture content and color of beef during microwave heating process. Food Analytical Methods, 2018; 11(9): 2472–2484.
He J, Chen L, Chu B, Zhang C. Determination of total polysaccharides and total flavonoids in Chrysanthemum morifolium using near-infrared hyperspectral imaging and multivariate analysis. Molecules, 2018; 23(9): 2395. doi: 10.3390/molecules23092395.
Giacomo D R, Stefania D Z. A multivariate regression model for detection of fumonisins content in maize from near infrared spectra. Food Chemistry, 2013; 141(4): 4289–4294.
He H, Wu D, Sun D. Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging. Innovative Food Science & Emerging Technologies, 2013; 18: 237–245.
Siripatrawan U. Hyperspectral imaging for rapid evaluation and visualization of quality deterioration index of vacuum packaged dry-cured sausages. Sensors and Actuators B: Chemical, 2018; 254: 1025–1032.
Cheng J, Sun D. Rapid quantification analysis and visualization of Escherichia coli loads in grass carp fish flesh by hyperspectral imaging method. Food and Bioprocess Technology, 2015; 8(5): 951–959.
Jiang S Q, He H J, Ma H J, Chen F S, Xu B C, Liu H, et al. Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression. Int J Agric & Biol Eng, 2021; 14(1): 243–250.
He H, Sun D, Wu D. Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis. Food Research International, 2014; 62: 476–483.
He H, Sun D. Selection of informative spectral wavelength for evaluating and visualising Enterobacteriaceae contamination of salmon flesh. Food Analytical Methods, 2015; 8(10): 2427–2436.
Araújo M C U, Saldanha T C B, Galvão R K H, Yoneyama T, Chame H C, Visani V. The successive projections algorithm for variable selection in spectroscopic multicomponent analysis. Chemometrics and Intelligent Laboratory Systems, 2001; 57(2): 65–73.
Wu D, Shi H, Wang S, He Y, Bao Y D, Liu K S. Rapid prediction of moisture content of dehydrated prawns using online hyperspectral imaging system. Analytica Chimica Acta, 2012; 726: 57–66.
Cozzolino D, Murray I. A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood. Applied Spectroscopy Reviews, 2012; 47(3): 207–218.
Wu D, Wang S J, Wang N F, Nie P C, He Y, Sun D W, et al. Application of time series hyperspectral imaging (TS-HSI) for determining water distribution within beef and spectral kinetic analysis during dehydration. Food and Bioprocess Technology, 2013; 6(11): 2943–2958.
Fernández-Cabanás V M, Polvillo O, Rodríguez-Acuña R, Botella B, Horcada A. Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy. Food Chemistry, 2011; 124(1): 373–378.
Nicolaï B M, Beullens K, Bobelyn E, Peirs A, Saeys W, Theron K I, et al. Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review. Postharvest Biology and Technology, 2007; 46(2): 99–118.
Feng Y, Sun D. Near-infrared hyperspectral imaging in tandem with partial least squares regression and genetic algorithm for non-destructive determination and visualization of Pseudomonas loads in chicken fillets. Talanta, 2013; 109: 74–83.
Feng C, Makino Y, Yoshimura M, Rodriguez-Pulido F J. Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging. Journal of the Science of Food and Agriculture, 2018; 98(7): 2564–2572.
Copyright (c) 2021 International Journal of Agricultural and Biological Engineering
This work is licensed under a Creative Commons Attribution 4.0 International License.