title: Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets.
abstract: K value is an important freshness index widely used for indication of nucleotide degradation and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400-1000 nm) for determination of K value in grass carp and silver carp fillets was investigated. Partial least square (PLS) regression and least square support vector machines (LS-SVM) models established using full wavelengths showed excellent performances and the PLS model was better with higher determination coefficients of prediction (R(2)P = 0.936) and lower root mean square errors of prediction (RMSEP = 5.21%). The simplified PLS and LS-SVM models using the seven optimal wavelengths selected by successive projections algorithm (SPA) also presented good performances. The spatial distribution map of K value was generated by transferring the SPA-PLS model to each pixel of the images. The current study showed the suitability of using hyperspectral imaging to determine K value for evaluation of chemical spoilage and freshness of fish fillets.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Jun-Hu
authors.initials: JH
authors.lastname: Cheng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: fedwsun@scut.edu.cn.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Hongbin
authors.initials: H
authors.lastname: Pu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Zhiwei
authors.initials: Z
authors.lastname: Zhu
mesh_terms: D000255:Adenosine Triphosphate / Q000378:metabolism; D000818:Animals; D002347:Carps; D063427:Food Quality; D016018:Least-Squares Analysis; D008962:Models, Theoretical; D017747:Seafood / Q000032:analysis* / Q000592:standards; D019265:Spectroscopy, Near-Infrared / Q000379:methods
chemical_list: D000255:Adenosine Triphosphate
keywords: Grass carp; Hyperspectral imaging; K value; Silver carp; Successive projections algorithm