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Chen B, Zhang M, Wang Y, Mujumdar AS, Yu D, Luo Z. Freezing of green peppers assisted by combined electromagnetic fields: Effects on juice loss, moisture distribution, and microstructure after thawing. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
Affiliation(s)
- Bing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing and Preservation Jiangnan University Wuxi Jiangsu China
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald Campus McGill University Quebec Canada
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd. Qingdao Shandong China
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Mao Y, Li H, Wang Y, Fan K, Shen J, Zhang J, Han X, Song Y, Bi C, Sun L, Ding Z. Low temperature response index for monitoring freezing injury of tea plant. FRONTIERS IN PLANT SCIENCE 2023; 14:1096490. [PMID: 36818866 PMCID: PMC9933980 DOI: 10.3389/fpls.2023.1096490] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Freezing damage has been a common natural disaster for tea plantations. Quantitative detection of low temperature stress is significant for evaluating the degree of freezing injury to tea plants. Traditionally, the determination of physicochemical parameters of tea leaves and the investigation of freezing damage phenotype are the main approaches to detect the low temperature stress. However, these methods are time-consuming and laborious. In this study, different low temperature treatments were carried out on tea plants. The low temperature response index (LTRI) was established by measuring seven low temperature-induced components of tea leaves. The hyperspectral data of tea leaves was obtained by hyperspectral imaging and the feature bands were screened by successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS) and uninformative variable elimination (UVE). The LTRI and seven indexes of tea plant were modeled by partial least squares (PLS), support vector machine (SVM), random forests (RF), back propagation (BP) machine learning methods and convolutional neural networks (CNN), long short-term memory (LSTM) deep learning methods. The results indicated that: (1) the best prediction model for the seven indicators was LTRI-UVE-CNN (R2 = 0.890, RMSEP=0.325, RPD=2.904); (2) the feature bands screened by UVE algorithm were more abundant, and the later modeling effect was better than CARS and SPA algorithm; (3) comparing the effects of the six modeling algorithms, the overall modeling effect of the CNN model was better than other models. It can be concluded that out of all the combined models in this paper, the LTRI-UVE-CNN was a promising model for predicting the degree of low temperature stress in tea plants.
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Affiliation(s)
- Yilin Mao
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - He Li
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yu Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Kai Fan
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Jiazhi Shen
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jie Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Xiao Han
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yujie Song
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Caihong Bi
- Agricultural Technology Extension Center, Linyi Agricultural and Rural Bureau, Linyi, China
| | - Litao Sun
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Zhaotang Ding
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
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Pu H, Yu J, Sun DW, Wei Q, Shen X, Wang Z. Distinguishing Fresh and Frozen-thawed Beef Using Hyperspectral Imaging Technology Combined with Convolutional Neural Networks. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Qian YF, Yu JY, Yu YJ, Xie J, Yang SP. Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon ( Salmo salar) during cold chain logistics. Front Nutr 2022; 9:1021280. [PMID: 36407510 PMCID: PMC9671655 DOI: 10.3389/fnut.2022.1021280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 10/18/2022] [Indexed: 12/05/2023] Open
Abstract
In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.
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Affiliation(s)
- Yun-Fang Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jia-Yi Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ying-Jie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Sheng-Ping Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
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Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology. Foods 2022; 11:foods11182797. [PMID: 36140925 PMCID: PMC9497902 DOI: 10.3390/foods11182797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/04/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for the first time by hyperspectral imaging (350−1100 nm) coupled with response surface methodology (RSM). A partial least squares regression (PLSR) model was developed to relate the spectra to the pH of sausages. Spectral pretreatment, including first derivative, second derivative, multiplicative scatter correction (MSC), standard normal variate (SNV), normalization, and normalization, with different combinations was employed to improve model performance. RSM showed that only soy lecithin and OE interactively affected the pH of sausages (p < 0.05). The pH value decreased when the casing was treated with a higher concentration of soy lecithin with 0.26% OE. As the first and second derivatives are commonly used to eliminate the baseline shift, the PLSR model derived from absorbance pretreated by the first derivative in the full wavelengths showed a calibration coefficient of determination (R2) of 0.73 with a root mean square error of calibration of 0.4283. Twelve feature wavelengths were selected with a comparable R2 value compared with the full wavelengths. The prediction map enables the visualization of the pH evolution of sausages stuffed in the modified casings added with OE.
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Su WH, Xue H. Imaging Spectroscopy and Machine Learning for Intelligent Determination of Potato and Sweet Potato Quality. Foods 2021; 10:2146. [PMID: 34574253 PMCID: PMC8472741 DOI: 10.3390/foods10092146] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/30/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
Imaging spectroscopy has emerged as a reliable analytical method for effectively characterizing and quantifying quality attributes of agricultural products. By providing spectral information relevant to food quality properties, imaging spectroscopy has been demonstrated to be a potential method for rapid and non-destructive classification, authentication, and prediction of quality parameters of various categories of tubers, including potato and sweet potato. The imaging technique has demonstrated great capacities for gaining rapid information about tuber physical properties (such as texture, water binding capacity, and specific gravity), chemical components (such as protein, starch, and total anthocyanin), varietal authentication, and defect aspects. This paper emphasizes how recent developments in spectral imaging with machine learning have enhanced overall capabilities to evaluate tubers. The machine learning algorithms coupled with feature variable identification approaches have obtained acceptable results. This review briefly introduces imaging spectroscopy and machine learning, then provides examples and discussions of these techniques in tuber quality determinations, and presents the challenges and future prospects of the technology. This review will be of great significance to the study of tubers using spectral imaging technology.
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Affiliation(s)
- Wen-Hao Su
- Department of Agricultural Engineering, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Huidan Xue
- School of Economics and Management, Beijing University of Technology, Beijing 100124, China
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Tippala T, Koomkrong N, Kayan A. Influence of freeze-thawed cycles on pork quality. Anim Biosci 2021; 34:1375-1381. [PMID: 33171034 PMCID: PMC8255891 DOI: 10.5713/ajas.20.0416] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/17/2020] [Accepted: 10/27/2020] [Indexed: 12/04/2022] Open
Abstract
OBJECTIVE This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle. METHODS A total of 20 three-crossbred pigs (Duroc×[Large White×Landrace]) were randomly obtained from a commercial slaughterhouse in Thailand. Muscle samples were immediately taken from 10 to 11th of the longissimus dorsi for histochemical analysis. The muscles were cut into 2.54 cm-thick chops. A minimum of 20 chops were used for each treatment (fresh meat, freeze-thawed 1 and 2 cycles). Individually chops were packaged in polyethylene bags and frozen at -20°C for 6 months followed by thawing in refrigerator at 4°C for 24 h (the 1st freeze-thawed cycle). The freeze-thawed procedure was repeated for two cycles (the 2nd freeze-thawed cycle). Thawing loss, shear force value, citrate synthase activity and muscle fiber characteristics were determined on the muscles. RESULTS Results showed that increasing of freeze-thawed cycle increased the thawing loss (p<0.01) and citrate synthase activity (p<0.001). Shear force value of fresh meat was higher than freeze-thawed 1 and 2 cycles (F-T 1 cycle and F-T 2 cycles). Freeze-thawed cycles affected muscle characteristics. Muscle fiber area and muscle fiber diameter decreased with an increasing number of freeze-thawed cycles (p<0.001), while the thickness of endomysium and perimysium were increased (p<0.001). CONCLUSION Repeated freeze-thawed cycles degraded muscle fiber structure and deteriorated pork quality.
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Affiliation(s)
- Tiprawee Tippala
- Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok 10900,
Thailand
| | - Nunyarat Koomkrong
- Department of Animal Science, Faculty of Science and Technology, Suratthani Rajabhat University, Suratthani 84100,
Thailand
| | - Autchara Kayan
- Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok 10900,
Thailand
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Ma J, Sun DW. Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique. Food Chem 2020; 321:126695. [PMID: 32247889 DOI: 10.1016/j.foodchem.2020.126695] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 03/20/2020] [Accepted: 03/24/2020] [Indexed: 12/21/2022]
Abstract
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.
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Affiliation(s)
- Ji Ma
- 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 Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- 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 Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
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Bakhshipour A, Zareiforoush H, Bagheri I. Application of decision trees and fuzzy inference system for quality classification and modeling of black and green tea based on visual features. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00390-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cheng W, Sørensen KM, Engelsen SB, Sun DW, Pu H. Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.013] [Citation(s) in RCA: 22] [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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Ma J, Sun DW, Nicolai B, Pu H, Verboven P, Wei Q, Liu Z. Comparison of spectral properties of three hyperspectral imaging (HSI) sensors in evaluating main chemical compositions of cured pork. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Mapping changes in sarcoplasmatic and myofibrillar proteins in boiled pork using hyperspectral imaging with spectral processing methods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.095] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Su WH, Sun DW. Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09191-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ma J, Sun DW, Pu H, Cheng JH, Wei Q. Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications. Annu Rev Food Sci Technol 2019; 10:197-220. [DOI: 10.1146/annurev-food-032818-121155] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and spectral information simultaneously. Therefore, the chemical and physical information of food products can be monitored in a rapid, nondestructive, and noncontact manner. There are numerous reports and papers and much research dealing with the applications of HSI in food in recent years. This review introduces the principle of HSI technology, summarizes its recent applications in food, and pinpoints future trends.
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Affiliation(s)
- Ji Ma
- 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 Center, 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 Center, Guangzhou 510006, China
| | - Da-Wen Sun
- 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 Center, 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 Center, Guangzhou 510006, China
- Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland;,
| | - Hongbin Pu
- 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 Center, 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 Center, Guangzhou 510006, China
| | - Jun-Hu Cheng
- 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 Center, 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 Center, Guangzhou 510006, China
| | - Qingyi Wei
- 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 Center, 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 Center, Guangzhou 510006, China
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Hussain A, Pu H, Sun DW. Measurements of lycopene contents in fruit: A review of recent developments in conventional and novel techniques. Crit Rev Food Sci Nutr 2018; 59:758-769. [DOI: 10.1080/10408398.2018.1518896] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Abid Hussain
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR 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, China
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR 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, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR 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, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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Su WH, Sun DW. Advanced Analysis of Roots and Tubers by Hyperspectral Techniques. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:255-303. [PMID: 30678816 DOI: 10.1016/bs.afnr.2018.07.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Hyperspectral techniques in terms of spectroscopy and hyperspectral imaging have become reliable analytical tools to effectively describe quality attributes of roots and tubers (such as potato, sweet potato, cassava, yam, taro, and sugar beet). In addition to the ability for obtaining rapid information about food external or internal defects including sprout, bruise, and hollow heart, and identifying different grades of food quality, such techniques have also been implemented to determine physical properties (such as color, texture, and specific gravity) and chemical constituents (such as protein, vitamins, and carotenoids) in root and tuber products with avoidance of extensive sample preparation. Developments of related quality evaluation systems based on hyperspectral data that determine food quality parameters would bring about economic and technical values to the food industry. Consequently, a comprehensive review of hyperspectral literature is carried out in this chapter. The spectral data acquired, the multivariate statistical methods used, and the main breakthroughs of recent studies on quality determinations of root and tuber products are discussed and summarized. The conclusion elaborates the promise of how hyperspectral techniques can be applied for non-invasive and rapid evaluations of tuber quality properties.
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Affiliation(s)
- Wen-Hao Su
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Dublin, Ireland.
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Reis MM, Van Beers R, Al-Sarayreh M, Shorten P, Yan WQ, Saeys W, Klette R, Craigie C. Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat. Meat Sci 2018; 144:100-109. [PMID: 29960721 DOI: 10.1016/j.meatsci.2018.05.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 05/28/2018] [Accepted: 05/28/2018] [Indexed: 01/13/2023]
Abstract
Spectroscopy in the visible near-infrared spectral (Vis-NIRS) range combined with imaging techniques (hyperspectral imaging, HSI) allows assessment of chemical composition, texture, and meat structure. The use of HSI in the meat and food industry has observed a significant growth in the last decade, yet its use for assessment of meat it is not optimal yet. The application of HSI for assessment of meat is reviewed with focus on its ability to capture meat unique chemical and structural characteristics. While HSI is widely used for assessment of chemical composition, a limited number of evidences on its ability to handle the effect of different sources of variation on the assessment is found. The use of spatially resolved spectroscopy has been able to detect structural information related to animal background, muscle type, rigor process and ageing. Similarly the use of texture features seem to capture unique characteristics of meat.
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Affiliation(s)
| | - Robbe Van Beers
- KU Leuven, Department of Biosystems, MeBioS, Leuven, Belgium
| | | | | | - Wei Qi Yan
- Auckland University of Technology, Auckland, New Zealand
| | - Wouter Saeys
- KU Leuven, Department of Biosystems, MeBioS, Leuven, Belgium
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Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage. Food Chem 2018; 248:119-127. [DOI: 10.1016/j.foodchem.2017.12.050] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 11/18/2017] [Accepted: 12/13/2017] [Indexed: 11/19/2022]
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19
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Wang WL, Chen WH, Tian HY, Liu Y. Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461156] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Wen-Li Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijng, PR China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, PR China
| | - Wei-Hua Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, PR China
| | - Hong-Yu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijng, PR China
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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20
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Khodabakhshian R, Emadi B. Application of Vis/SNIR hyperspectral imaging in ripeness classification of pear. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1354022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Rasool Khodabakhshian
- Department of Mechanics of Biosystem Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Bagher Emadi
- Department of Mechanics of Biosystem Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
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21
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Innovative nondestructive imaging techniques for ripening and maturity of fruits – A review of recent applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Su WH, Sun DW. Multispectral Imaging for Plant Food Quality Analysis and Visualization. Compr Rev Food Sci Food Saf 2018; 17:220-239. [DOI: 10.1111/1541-4337.12317] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2017] [Revised: 10/04/2017] [Accepted: 10/05/2017] [Indexed: 12/12/2022]
Affiliation(s)
- Wen-Hao Su
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, Univ. College Dublin (UCD); National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, Univ. College Dublin (UCD); National Univ. of Ireland; Belfield Dublin 4 Ireland
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23
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Cheng W, Sun DW, Pu H, Wei Q. Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. Food Chem 2018; 239:1001-1008. [DOI: 10.1016/j.foodchem.2017.07.011] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 06/02/2017] [Accepted: 07/03/2017] [Indexed: 10/19/2022]
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24
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Feng CH, Makino Y, Yoshimura M, Thuyet DQ, García-Martín JF. Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions. J Food Sci 2017; 83:358-366. [PMID: 29278665 DOI: 10.1111/1750-3841.14024] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 11/18/2017] [Accepted: 12/01/2017] [Indexed: 01/06/2023]
Abstract
The potential of hyperspectral imaging with wavelengths of 380 to 1000 nm was used to determine the pH of cooked sausages after different storage conditions (4 °C for 1 d, 35 °C for 1, 3, and 5 d). The mean spectra of the sausages were extracted from the hyperspectral images and partial least squares regression (PLSR) model was developed to relate spectral profiles with the pH of the cooked sausages. Eleven important wavelengths were selected based on the regression coefficient values. The PLSR model established using the optimal wavelengths showed good precision being the prediction coefficient of determination (Rp2 ) 0.909 and the root mean square error of prediction 0.035. The prediction map for illustrating pH indices in sausages was for the first time developed by R statistics. The overall results suggested that hyperspectral imaging combined with PLSR and R statistics are capable to quantify and visualize the sausages pH evolution under different storage conditions. PRACTICAL APPLICATION In this paper, hyperspectral imaging is for the first time used to detect pH in cooked sausages using R statistics, which provides another useful information for the researchers who do not have the access to Matlab. Eleven optimal wavelengths were successfully selected, which were used for simplifying the PLSR model established based on the full wavelengths. This simplified model achieved a high Rp2 (0.909) and a low root mean square error of prediction (0.035), which can be useful for the design of multispectral imaging systems.
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Affiliation(s)
- Chao-Hui Feng
- Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.,Coll. of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.,Coll. of Pharmacy and Biological Engineering, Chengdu Univ., Chengdu, Sichuan 610106, China
| | - Yoshio Makino
- Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Masatoshi Yoshimura
- Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Dang Quoc Thuyet
- Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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25
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Zhou S, Zhu Z, Sun DW, Xu Z, Zhang Z, Wang QJ. Effects of different cooling methods on the carbon footprint of cooked rice. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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A New Low-Rank Representation Based Hyperspectral Image Denoising Method for Mineral Mapping. REMOTE SENSING 2017. [DOI: 10.3390/rs9111145] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Liu Y, Pu H, Sun DW. Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.013] [Citation(s) in RCA: 185] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Cheng W, Sun DW, Pu H, Wei Q. 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. Food Chem 2017; 221:1989-1996. [DOI: 10.1016/j.foodchem.2016.11.093] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 10/19/2016] [Accepted: 11/21/2016] [Indexed: 01/25/2023]
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29
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Ma J, Sun DW, Pu H. Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.016] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Xiong Z, Sun DW, Pu H, Gao W, Dai Q. Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review. Crit Rev Food Sci Nutr 2017; 57:755-768. [PMID: 25975703 DOI: 10.1080/10408398.2014.954282] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms.
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Affiliation(s)
- Zhenjie Xiong
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Da-Wen Sun
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.,c Food Refrigeration and Computerised Food Technology , Agriculture and Food Science Centre, University College Dublin, National University of Ireland , Belfield , Dublin , Ireland
| | - Hongbin Pu
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Wenhong Gao
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Qiong Dai
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
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31
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Yang Q, Sun DW, Cheng W. Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.07.015] [Citation(s) in RCA: 120] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.031] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Cheng JH, Nicolai B, Sun DW. Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review. Meat Sci 2016; 123:182-191. [PMID: 27750085 DOI: 10.1016/j.meatsci.2016.09.017] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 09/26/2016] [Accepted: 09/29/2016] [Indexed: 12/20/2022]
Abstract
Muscle foods are very important for a well-balanced daily diet. Due to their perishability and vulnerability, there is a need for quality and safety evaluation of such foods. Hyperspectral imaging (HSI) coupled with multivariate analysis is becoming increasingly popular for the non-destructive, non-invasive, and rapid determination of important quality attributes and the classification of muscle foods. This paper reviews recent advances of application of HSI for predicting some significant muscle foods parameters, including color, tenderness, firmness, springiness, water-holding capacity, drip loss and pH. In addition, algorithms for the rapid classification of muscle foods are also reported and discussed. It will be shown that this technology has great potential to replace traditional analytical methods for predicting various quality parameters and classifying muscle foods.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering (ACFE), South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; MeBioS, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Heverlee, Belgium
| | - Bart Nicolai
- MeBioS, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Heverlee, Belgium
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering (ACFE), South China University of Technology, Guangzhou Higher Education Mega Center, 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.
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34
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Cheng W, Sun DW, Pu H, Liu Y. Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.003] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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Dai Q, Cheng JH, Sun DW, Zeng XA. Advances in feature selection methods for hyperspectral image processing in food industry applications: a review. Crit Rev Food Sci Nutr 2016; 55:1368-82. [PMID: 24689555 DOI: 10.1080/10408398.2013.871692] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
There is an increased interest in the applications of hyperspectral imaging (HSI) for assessing food quality, safety, and authenticity. HSI provides abundance of spatial and spectral information from foods by combining both spectroscopy and imaging, resulting in hundreds of contiguous wavebands for each spatial position of food samples, also known as the curse of dimensionality. It is desirable to employ feature selection algorithms for decreasing computation burden and increasing predicting accuracy, which are especially relevant in the development of online applications. Recently, a variety of feature selection algorithms have been proposed that can be categorized into three groups based on the searching strategy namely complete search, heuristic search and random search. This review mainly introduced the fundamental of each algorithm, illustrated its applications in hyperspectral data analysis in the food field, and discussed the advantages and disadvantages of these algorithms. It is hoped that this review should provide a guideline for feature selections and data processing in the future development of hyperspectral imaging technique in foods.
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Affiliation(s)
- Qiong Dai
- a College of Light Industry and Food Sciences, South China University of Technology , Guangzhou 510641 , China
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36
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Xu Z, Sun DW, Zeng XA, Liu D, Pu H. Research developments in methods to reduce the carbon footprint of the food system: a review. Crit Rev Food Sci Nutr 2016; 55:1270-86. [PMID: 24689789 DOI: 10.1080/10408398.2013.821593] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Global warming is a worldwide issue with its evident impact across a wide range of systems and sectors. It is caused by a number of greenhouse gases (GHGs) emissions, in which food system has made up of a large part. Recently, reduction of GHG emissions has become an urgent issue to be resolved in the food system. Many governments and organizations are making great endeavors to alleviate the adverse effect of this phenomenon. In this review, methods to reduce the carbon footprint within the life cycle of a food system are presented from the technical, consumption behavior and environmental policies perspectives. The whole food system including raw material acquisition, processing, packaging, preservation, transportation, consumption, and disposal are covered. Improving management techniques, and adopting advanced technology and equipment are critical for every stage of a food system. Rational site selection is important to alleviate the influence of land use change. In addition, environmental choices of packaging stage, reduction in refrigeration dependence, and correct waste treatment are essential to reduce the total carbon footprint of the production. However, only technical methods cannot radically reverse the trend of climate change, as consumption behaviors present a great deal of influence over climate change. Appropriate purchase patterns and substitution within food product categories by low carbon products can reduce GHG emissions. Development of methods to calculate the carbon footprint of every kind of food and its processing technology enable people to make environmental choice. Policy can shape and cultivate the new code of consumption and influence the direction of emerging technology and science. From political perspectives, government intervention and carbon offset are common tools, especially for carbon tax and a real or implicit price of carbon. Finally, by mitigating the methodologies described above, the rate and magnitude of climate changes can be also reduced to some extent.
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Affiliation(s)
- Zhongyue Xu
- a College of Light Industry & Food Sciences , South China University of Technology , Guangzhou 510641 , PR China
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37
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Xiong Z, Xie A, Sun DW, Zeng XA, Liu D. Applications of hyperspectral imaging in chicken meat safety and quality detection and evaluation: a review. Crit Rev Food Sci Nutr 2016; 55:1287-301. [PMID: 24689678 DOI: 10.1080/10408398.2013.834875] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Currently, the issue of food safety and quality is a great public concern. In order to satisfy the demands of consumers and obtain superior food qualities, non-destructive and fast methods are required for quality evaluation. As one of these methods, hyperspectral imaging (HSI) technique has emerged as a smart and promising analytical tool for quality evaluation purposes and has attracted much interest in non-destructive analysis of different food products. With the main advantage of combining both spectroscopy technique and imaging technique, HSI technique shows a convinced attitude to detect and evaluate chicken meat quality objectively. Moreover, developing a quality evaluation system based on HSI technology would bring economic benefits to the chicken meat industry. Therefore, in recent years, many studies have been conducted on using HSI technology for the safety and quality detection and evaluation of chicken meat. The aim of this review is thus to give a detailed overview about HSI and focus on the recently developed methods exerted in HSI technology developed for microbiological spoilage detection and quality classification of chicken meat. Moreover, the usefulness of HSI technique for detecting fecal contamination and bone fragments of chicken carcasses are presented. Finally, some viewpoints on its future research and applicability in the modern poultry industry are proposed.
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Affiliation(s)
- Zhenjie Xiong
- a College of Light Industry and Food Sciences , South China University of Technology , Guangdong 510641 , P. R. China
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38
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Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9139-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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39
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Ma J, Sun DW, Pu H. Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles. Food Chem 2016; 197:848-54. [DOI: 10.1016/j.foodchem.2015.11.023] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/31/2015] [Accepted: 11/04/2015] [Indexed: 12/13/2022]
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40
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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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41
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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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42
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Wang L, Sun DW, Pu H, Zhu Z. Application of Hyperspectral Imaging to Discriminate the Variety of Maize Seeds. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0160-4] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Dai Q, Cheng JH, Sun DW, Pu H, Zeng XA, Xiong Z. Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Dai Q, Sun DW, Cheng JH, Pu H, Zeng XA, Xiong Z. Recent Advances in De-Noising Methods and Their Applications in Hyperspectral Image Processing for the Food Industry. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12110] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qiong Dai
- 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; National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - 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; National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Jun-Hu Cheng
- 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; National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Hongbin Pu
- 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; National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Xin-An Zeng
- 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; National Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Zhenjie Xiong
- 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; National Univ. of Ireland; Belfield Dublin 4 Ireland
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