title: Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.
abstract: To precisely determine heme and non-heme iron contents in meat product, the feasibility of combining spectral with texture features extracted from multispectral imaging data (405-970 nm) was assessed. In our study, spectra and textures of 120 pork sausages (PSs) treated by different temperatures (30-80 °C) were analyzed using different calibration models including partial least squares regression (PLSR) and LIB support vector machine (Lib-SVM) for predicting heme and non-heme iron contents in PSs. Based on a combination of spectral and textural features, optimized PLSR models were obtained with determination coefficient (R(2)) of 0.912 for heme and of 0.901 for non-heme iron prediction, which demonstrated the superiority of combining spectra with texture data. Results of satisfactory determination and visualization of heme and non-heme iron contents indicated that multispectral imaging could serve as a feasible approach for online industrial applications in the future.
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Ma
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
authors.forename: Hao
authors.initials: H
authors.lastname: Qin
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
authors.forename: Kefu
authors.initials: K
authors.lastname: Shi
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
authors.forename: Cunliu
authors.initials: C
authors.lastname: Zhou
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
authors.forename: Conggui
authors.initials: C
authors.lastname: Chen
authors.affiliation: School of Computer and Information, Hefei University of Technology, Hefei 230009, Anhui Province, China.
authors.forename: Xiaohua
authors.initials: X
authors.lastname: Hu
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; School of Medical Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China. Electronic address: lei.zheng@aliyun.com.
authors.forename: Lei
authors.initials: L
authors.lastname: Zheng
mesh_terms: D000818:Animals; D006418:Heme / Q000737:chemistry*; D007501:Iron / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013552:Swine
chemical_list: D006418:Heme; D007501:Iron
keywords: Heme iron; Multispectral imaging; Non-heme iron; Pork sausage; Texture; Visualization