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Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings.
Foods ( IF 5.2 ) Pub Date : 2020-08-10 , DOI: 10.3390/foods9081089
Chao-Hui Feng 1, 2 , Yoshio Makino 1 , Juan F García Martín 3
Affiliation  

A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt. Yellowness of sausages stuffed in natural hog casings (control group, 20.26 ± 4.81) was significantly higher than that of sausages stuffed in casings modified by submersion for 90 min in a solution containing 1:30 (w/w) soy lecithin:distilled water, 2.5% wt. soy oil, and 21 mL lactic acid per kg NaCl (17.66 ± 2.89) (p < 0.05). When predicting the lightness and redness of the sausage core, a partial least squares regression model developed from spectra pre-treated with a second derivative showed calibration coefficients of determination (Rc2) of 0.73 and 0.76, respectively. Ten, ten, and seven wavelengths were selected as the important optimal wavelengths for lightness, redness, and yellowness, respectively. Those wavelengths provide meaningful information for developing a simple, cost-effective multispectral system to rapidly differentiate sausages based on their core colour. According to the canonical discriminant analysis, lightness possessed the highest discriminant power with which to differentiate sausages stuffed in different casings.

中文翻译:

高光谱成像与多元分析和图像处理相结合,用于检测和可视化填充在不同修改后的肠衣中的香肠的颜色。

首次利用高光谱成像系统来估计填充在天然猪肠衣或两个猪肠衣中的香肠的核心颜色,这些香肠用含表面活性剂和乳酸的盐溶液处理。装在天然猪肠衣中的香肠的黄度(对照组为20.26±4.81)显着高于用大豆卵磷脂:蒸馏水(1:30(w / w))浸泡90分钟后改制成肠衣的香肠的黄度, 2.5%重量 大豆油和每公斤NaCl中21毫升乳酸(17.66±2.89)(p <0.05)。在预测香肠核心的亮度和红色度时,根据用二阶导数预处理的光谱建立的偏最小二乘回归模型显示出测定的校正系数(R c2)分别为0.73和0.76。分别选择十,十和七个波长作为亮度,红色和黄色的重要最佳波长 。这些波长为开发简单,经济高效的多光谱系统提供了有意义的信息,从而可以根据香肠的核心颜色快速区分香肠。根据典型判别分析,轻便具有最高的判别能力,可用来区分填充在不同肠衣中的香肠。
更新日期:2020-08-10
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