title: Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods.
abstract: The feasibility of hyperspectral imaging (HSI) (400-1000nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient in prediction (R2P) of 0.887 and 0.832, respectively. For simplifying the calibration models, two variable selection methods were used and compared. The results showed that genetic algorithm-partial least squares (GA-PLS) with as much continuous wavebands selected as possible always had better performance. The potential of HSI to develop one multispectral system for simultaneously tracing the chemical spoilage extent of the two kinds of processed meats was also studied. Good result with an R2Pof 0.854 was obtained using GA-PLS as the dimension reduction method, which was thus used to visualize total volatile base nitrogen (TVB-N) contents corresponding to each pixel of the image.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
authors.forename: Weiwei
authors.initials: W
authors.lastname: Cheng
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig;http://www.ucd.ie/sun.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
authors.forename: Hongbin
authors.initials: H
authors.lastname: Pu
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
authors.forename: Qingyi
authors.initials: Q
authors.lastname: Wei
mesh_terms: D000465:Algorithms; D000818:Animals; D003296:Cooking; D005511:Food Handling; D008962:Models, Theoretical; D000069466:Red Meat / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods; D013552:Swine
keywords: Chemical spoilage; Cooking; Genetic algorithm-partial least squares; Processed meat; Salting; Spectral imaging; Traceability