101
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Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen–thawed fish muscle. Food Chem 2016; 197:855-63. [DOI: 10.1016/j.foodchem.2015.11.019] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 10/07/2015] [Accepted: 11/04/2015] [Indexed: 01/08/2023]
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102
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Lamb muscle discrimination using hyperspectral imaging: Comparison of various machine learning algorithms. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.024] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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103
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Zhu H, O'Farrell M, Bouquet G, Lunde K, Egelandsdal B, Alvseike O, Berg P, Gjerlaug-Enger E, Hansen EW. Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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104
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Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Głąbska D, Brodowska M, Sun DW, Wierzbicka A. Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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105
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Pan TT, Sun DW, Cheng JH, Pu H. Regression Algorithms in Hyperspectral Data Analysis for Meat Quality Detection and Evaluation. Compr Rev Food Sci Food Saf 2016; 15:529-541. [DOI: 10.1111/1541-4337.12191] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2015] [Revised: 12/12/2015] [Accepted: 12/16/2015] [Indexed: 01/06/2023]
Affiliation(s)
- Ting-Tiao Pan
- College of Food Science and Engineering, South China Univ. of Technology, Guangzhou 510641, China, and Academy of Contemporary Food Engineering; South China Univ. of Technology; Guangzhou 510641 China
| | - Da-Wen Sun
- College of Food Science and Engineering, South China Univ. of Technology, Guangzhou 510641, China, and Academy of Contemporary Food Engineering; South China Univ. of Technology; Guangzhou 510641 China
- Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, Univ. College Dublin; National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Jun-Hu Cheng
- College of Food Science and Engineering, South China Univ. of Technology, Guangzhou 510641, China, and Academy of Contemporary Food Engineering; South China Univ. of Technology; Guangzhou 510641 China
| | - Hongbin Pu
- College of Food Science and Engineering, South China Univ. of Technology, Guangzhou 510641, China, and Academy of Contemporary Food Engineering; South China Univ. of Technology; Guangzhou 510641 China
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106
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Pu YY, Sun DW. Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.003] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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107
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Wang L, Pu H, Sun DW. Estimation of chlorophyll-a concentration of different seasons in outdoor ponds using hyperspectral imaging. Talanta 2016; 147:422-9. [DOI: 10.1016/j.talanta.2015.09.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 09/04/2015] [Accepted: 09/07/2015] [Indexed: 10/23/2022]
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108
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Xu JL, Riccioli C, Sun DW. Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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109
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He HJ, Sun DW. Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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110
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Lohumi S, Lee S, Lee H, Cho BK. A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.08.003] [Citation(s) in RCA: 278] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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111
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He HJ, Sun DW. Hyperspectral imaging technology for rapid detection of various microbial contaminants in agricultural and food products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.08.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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112
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Dai Q, Cheng JH, Sun DW, Zhu Z, Pu H. Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis). Food Chem 2015; 197:257-65. [PMID: 26616948 DOI: 10.1016/j.foodchem.2015.10.073] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Revised: 10/07/2015] [Accepted: 10/18/2015] [Indexed: 11/25/2022]
Abstract
A visible/near-infrared hyperspectral imaging (HSI) system (400-1000 nm) coupled with wavelet analysis was used to determine the total volatile basic nitrogen (TVB-N) contents of prawns during cold storage. Spectral information was denoised by conducting wavelet analysis and uninformative variable elimination (UVE) algorithm, and then three wavelet features (energy, entropy and modulus maxima) were extracted. Quantitative models were established between the wavelet features and the reference TVB-N contents by using three regression algorithms. As a result, the LS-SVM model with modulus maxima features was considered as the best model for determining the TVB-N contents of prawns, with an excellent RP(2) of 0.9547, RMSEP=0.7213 mg N/100g and RPD=4.799. Finally, an image processing algorithm was developed for generating a TVB-N distribution map. This study demonstrated the possibility of applying the HSI imaging system in combination with wavelet analysis to the monitoring of TVB-N values in prawns.
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Affiliation(s)
- Qiong Dai
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
| | - Jun-Hu Cheng
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
| | - Da-Wen Sun
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Zhiwei Zhu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
| | - Hongbin Pu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
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113
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Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.006] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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114
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Cheng W, Cheng JH, Sun DW, Pu H. Marbling Analysis for Evaluating Meat Quality: Methods and Techniques. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12149] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Weiwei Cheng
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 China
| | - Jun-Hu Cheng
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 China
| | - Da-Wen Sun
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 China
- Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre, Univ. College Dublin, Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Hongbin Pu
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 China
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115
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Xiong Z, Sun DW, Xie A, Pu H, Han Z, Luo M. Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis. Food Chem 2015; 178:339-45. [DOI: 10.1016/j.foodchem.2015.01.071] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 01/12/2015] [Accepted: 01/13/2015] [Indexed: 11/29/2022]
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116
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Cheng L, Sun DW, Zhu Z, Zhang Z. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Crit Rev Food Sci Nutr 2015; 57:769-781. [DOI: 10.1080/10408398.2015.1004569] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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117
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Cheng JH, Sun DW. Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12141] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Jun-Hu Cheng
- College of Light Industry and Food Science; South China Univ. of Technology; Guangzhou 510641 China
| | - Da-Wen Sun
- College of Light Industry and Food Science; South China Univ. of Technology; Guangzhou 510641 China
- Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre; Univ. College Dublin; Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
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118
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ElMasry G, Nakauchi S. Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12863] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Gamal ElMasry
- Department of Computer Science and Engineering; Toyohashi University of Technology; Toyohashi 441-8580 Japan
- Agricultural Engineering Department; Faculty of Agriculture; Suez Canal University; PO Box 41522 Ismailia Egypt
| | - Shigeki Nakauchi
- Department of Computer Science and Engineering; Toyohashi University of Technology; Toyohashi 441-8580 Japan
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119
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Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat. Food Chem 2015; 175:417-22. [DOI: 10.1016/j.foodchem.2014.11.161] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Revised: 11/28/2014] [Accepted: 11/29/2014] [Indexed: 12/22/2022]
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120
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A Feasibility Study on the Use of Near Infrared Spectroscopy for the Authentication of Depurated Salmon Fillets. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0168-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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121
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Combination of spectra and texture data of hyperspectral imaging for differentiating between free-range and broiler chicken meats. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.021] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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122
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Selection of Informative Spectral Wavelength for Evaluating and Visualising Enterobacteriaceae Contamination of Salmon Flesh. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0122-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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123
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Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique. Talanta 2015; 139:208-15. [PMID: 25882428 DOI: 10.1016/j.talanta.2015.02.027] [Citation(s) in RCA: 117] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 02/06/2015] [Accepted: 02/17/2015] [Indexed: 11/23/2022]
Abstract
Quality determination of frozen food is a time-consuming and laborious work as it normally takes a long time to thaw the frozen samples before measurements can be carried out. In this research, a rapid and non-destructive determination technique for frozen pork quality was tested with a hyperspectral imaging (HSI) system. In this study, 120 pieces of pork meat were frozen by four kinds of methods with various freezing temperatures from -20 to -120°C. The hyperspectral images of the samples were acquired at the frozen state. Quality indicators including drip loss, pH value, color, cooking loss and Warner-Bratzler shear force (WBSF) of the samples were measured after thawing. The spectral characteristics of the frozen meat samples were studied and it was revealed that the reflectance at 1100nm had a close relationship with the freezing temperature (R=-0.832, p<0.01). Partial least squares regression (PLSR) was applied to establish the spectral models, and the models were then optimized. Results showed that the improved region of interest (ROI) method could be used to extract effective spectral information to withstand the interference of freezing, and choosing appropriate spectral bands and spectral pretreatment techniques were crucial to develop robust mathematical model. The performances of the models established were diverse based on different quality indicators. The coefficients of determination for prediction (Rp(2)) for L*, cooking loss, b*, drip loss and a* were 0.907, 0.845, 0.814, 0.762, and 0.716, respectively. However there were low correlations (Rp(2)) for pH and WBSF measurements. The current study indicated that HSI had the potential for non-destructive determination of frozen meat quality without thawing.
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124
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Xiong Z, Sun DW, Pu H, Xie A, Han Z, Luo M. Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging. Food Chem 2015; 179:175-81. [PMID: 25722152 DOI: 10.1016/j.foodchem.2015.01.116] [Citation(s) in RCA: 146] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 01/14/2015] [Accepted: 01/25/2015] [Indexed: 11/18/2022]
Abstract
This study examined the potential of hyperspectral imaging (HSI) for rapid prediction of 2-thiobarbituric acid reactive substances (TBARS) content in chicken meat during refrigerated storage. Using the spectral data and the reference values of TBARS, a partial least square regression (PLSR) model was established and yielded acceptable results with regression coefficients in prediction (Rp) of 0.944 and root mean squared errors estimated by prediction (RMSEP) of 0.081. To simplify the calibration model, ten optimal wavelengths were selected by successive projections algorithm (SPA). Then, a new SPA-PLSR model based on the selected wavelengths was built and showed good results with Rp of 0.801 and RMSEP of 0.157. Finally, an image algorithm was developed to achieve image visualization of TBARS values in some representative samples. The encouraging results of this study demonstrated that HSI is suitable for determination of TBARS values for freshness evaluation in chicken meat.
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Affiliation(s)
- Zhenjie Xiong
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Da-Wen Sun
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China; Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| | - Hongbin Pu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Anguo Xie
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Zhong Han
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
| | - Man Luo
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, PR China
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125
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Cheng JH, Sun DW. Rapid Quantification Analysis and Visualization of Escherichia coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1457-9] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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126
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Kamruzzaman M, Makino Y, Oshita S. Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review. Anal Chim Acta 2015; 853:19-29. [DOI: 10.1016/j.aca.2014.08.043] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 07/22/2014] [Accepted: 08/20/2014] [Indexed: 10/24/2022]
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127
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He HJ, Wu D, Sun DW. Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products. Crit Rev Food Sci Nutr 2014; 55:864-86. [DOI: 10.1080/10408398.2012.746638] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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128
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Wang L, Pu H, Sun DW, Liu D, Wang Q, Xiong Z. Application of Hyperspectral Imaging for Prediction of Textural Properties of Maize Seeds with Different Storage Periods. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0029-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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129
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Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chem 2014; 160:330-7. [DOI: 10.1016/j.foodchem.2014.03.096] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 02/21/2014] [Accepted: 03/19/2014] [Indexed: 11/19/2022]
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130
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Ma F, Yao J, Xie T, Liu C, Chen W, Chen C, Zheng L. Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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131
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Xiong Z, Sun DW, Zeng XA, Xie A. Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.02.004] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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132
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Cheng JH, Sun DW. Hyperspectral imaging as an effective tool for quality analysis and control of fish and other seafoods: Current research and potential applications. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.03.006] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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133
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Liu D, Sun DW, Qu J, Zeng XA, Pu H, Ma J. Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process. Food Chem 2014; 152:197-204. [DOI: 10.1016/j.foodchem.2013.11.107] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 10/21/2013] [Accepted: 11/19/2013] [Indexed: 11/26/2022]
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134
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Recent developments in hyperspectral imaging for assessment of food quality and safety. SENSORS 2014; 14:7248-76. [PMID: 24759119 PMCID: PMC4029639 DOI: 10.3390/s140407248] [Citation(s) in RCA: 125] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2013] [Revised: 04/07/2014] [Accepted: 04/08/2014] [Indexed: 11/16/2022]
Abstract
Hyperspectral imaging which combines imaging and spectroscopic technology is rapidly gaining ground as a non-destructive, real-time detection tool for food quality and safety assessment. Hyperspectral imaging could be used to simultaneously obtain large amounts of spatial and spectral information on the objects being studied. This paper provides a comprehensive review on the recent development of hyperspectral imaging applications in food and food products. The potential and future work of hyperspectral imaging for food quality and safety control is also discussed.
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135
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Panagou EZ, Papadopoulou O, Carstensen JM, Nychas GJE. Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage. Int J Food Microbiol 2014; 174:1-11. [DOI: 10.1016/j.ijfoodmicro.2013.12.026] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 10/25/2013] [Accepted: 12/24/2013] [Indexed: 11/30/2022]
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136
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Cheng JH, Qu JH, Sun DW, Zeng XA. Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp (Ctenopharyngodon idella) as affected by frozen storage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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137
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Manley M. Near-infrared spectroscopy and hyperspectral imaging: non-destructive analysis of biological materials. Chem Soc Rev 2014; 43:8200-14. [DOI: 10.1039/c4cs00062e] [Citation(s) in RCA: 392] [Impact Index Per Article: 39.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Principles, interpretation and applications of near-infrared (NIR) spectroscopy and NIR hyperspectral imaging are reviewed.
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Affiliation(s)
- Marena Manley
- Department of Food Science
- Stellenbosch University
- Matieland 7602, South Africa
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138
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Perisic N, Afseth NK, Ofstad R, Narum B, Kohler A. Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis. Meat Sci 2013; 95:576-85. [DOI: 10.1016/j.meatsci.2013.05.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 03/05/2013] [Accepted: 05/30/2013] [Indexed: 10/26/2022]
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139
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Wu D, Sun DW. Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh. Talanta 2013; 116:266-76. [DOI: 10.1016/j.talanta.2013.05.030] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2012] [Revised: 05/08/2013] [Accepted: 05/14/2013] [Indexed: 10/26/2022]
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140
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Liu D, Qu J, Sun DW, Pu H, Zeng XA. Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.09.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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141
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Talens P, Mora L, Morsy N, Barbin DF, ElMasry G, Sun DW. Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.03.014] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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142
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Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques. Food Chem 2013; 145:228-36. [PMID: 24128472 DOI: 10.1016/j.foodchem.2013.06.073] [Citation(s) in RCA: 171] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 05/24/2013] [Accepted: 06/15/2013] [Indexed: 11/20/2022]
Abstract
Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This paper attempted to measure TVB-N content in pork meat using integrating near infrared spectroscopy (NIRS), computer vision (CV), and electronic nose (E-nose) techniques. In the experiment, 90 pork samples with different freshness were collected for data acquisition by three different techniques, respectively. Then, the individual characteristic variables were extracted from each sensor. Next, principal component analysis (PCA) was used to achieve data fusion based on these characteristic variables from 3 different sensors data. Back-propagation artificial neural network (BP-ANN) was used to construct the model for TVB-N content prediction, and the top principal components (PCs) were extracted as the input of model. The result of the model was achieved as follows: the root mean square error of prediction (RMSEP) = 2.73 mg/100g and the determination coefficient (R(p)(2)) = 0.9527 in the prediction set. Compared with single technique, integrating three techniques, in this paper, has its own superiority. This work demonstrates that it has the potential in nondestructive detection of TVB-N content in pork meat using integrating NIRS, CV and E-nose, and data fusion from multi-technique could significantly improve TVB-N prediction performance.
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