title: Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles.
abstract: Spectral absorption index was proposed to extract the morphological features of the spectral curves in pork meat samples (longissimus dorsi) under the conditions including fresh, frozen-thawed, heated-dehydrated and brined-dehydrated. Savitzky-Golay (SG) smoothing and multiplicative scatter correction (MSC) were used for calibrating both the spectral reflectance and absorbance values. The absorption values were better than the reflectance values and the calibrated spectra by MSC were better than the raw and SG smoothing corrected spectra in building moisture content predictive models. The optimized partial least square regression (PLSR) model attained good results with the MSC calibrated spectral absorption values based on the spectral absorption index features (R(2)P=0.952, RMSEP=1.396) and the optimal wavelengths selected by regression coefficients (R(2)P=0.966, RMSEP=0.855), respectively. The models proved spectral absorption index was promising in spectral analysis to predict moisture content in pork samples using HSI techniques for the first time.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors.forename: Ji
authors.initials: J
authors.lastname: Ma
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; Food Refrigeration and Computerised Food Technology, School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.
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
mesh_terms: D000818:Animals; D002138:Calibration; D005615:Freezing; D016018:Least-Squares Analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013552:Swine; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water
keywords: Hyperspectral imaging; Moisture content; Multiplicative scatter correction; Partial least square regression; Pork longissimus dorsi muscles; Savitzky–Golay smoothing; Spectral absorption index