Freezing, heating, and pickling are common processes for pork meats. Unsaturated fatty acids including monounsaturated fatty acids and polyunsaturated fatty acids are indispensable nutrition beneficial to human's health and growth. However, Unsaturated fatty acids are affected by processing methods. Hyperspectral imaging is a novel technique widely used for food quality and safety evaluation. In the current study, the contents of monounsaturated and polyunsaturated fatty acids were assessed by Hyperspectral imaging. Optimal wavelengths were selected by the regression coefficients curves of partial least squares regression models. The least-squares support vector machine models established achieved a better coefficient of determination in the Monte Carlo validation set than the partial least squares regression models developed and the R2MV values for the least squares - support vector machine models based on selected optimal wavelengths were higher than 0.81. Finally, colour maps of the contents of monounsaturated and polyunsaturated fatty acids were developed.

中文翻译：

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使用改进的高光谱成像技术预测各种加工猪肉的单不饱和脂肪酸和多不饱和脂肪酸。

冷冻，加热和酸洗是猪肉的常用工艺。不饱和脂肪酸包括单不饱和脂肪酸和多不饱和脂肪酸是有益于人类健康和成长的必不可少的营养。但是，不饱和脂肪酸受加工方法的影响。高光谱成像是一种广泛用于食品质量和安全性评估的新技术。在当前的研究中，通过高光谱成像评估了单不饱和脂肪酸和多不饱和脂肪酸的含量。通过偏最小二乘回归模型的回归系数曲线选择最佳波长。建立的最小二乘支持向量机模型在蒙特卡罗验证集中比确定的偏最小二乘回归模型具有更好的确定系数，并且基于所选最佳波长的最小二乘支持向量机模型的R2MV值高于0.81。最后，绘制了单不饱和脂肪酸和多不饱和脂肪酸含量的颜色图。