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Hyperspectral imaging and chemometrics as a non-invasive tool to discriminate and analyze iodine value of pork fat. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108145] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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2
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Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107111] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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3
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Kutsanedzie FYH, Guo Z, Chen Q. Advances in Nondestructive Methods for Meat Quality and Safety Monitoring. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1584814] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
| | - Zhiming Guo
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
| | - Quansheng Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, P.R. China
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Orlandi G, Calvini R, Pigani L, Foca G, Vasile Simone G, Antonelli A, Ulrici A. Electronic eye for the prediction of parameters related to grape ripening. Talanta 2018; 186:381-388. [DOI: 10.1016/j.talanta.2018.04.076] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/19/2018] [Accepted: 04/23/2018] [Indexed: 02/04/2023]
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5
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Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. SENSORS 2018; 18:s18020377. [PMID: 29382092 PMCID: PMC5855493 DOI: 10.3390/s18020377] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/07/2018] [Accepted: 01/10/2018] [Indexed: 12/31/2022]
Abstract
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
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Affiliation(s)
- Christopher T Kucha
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Li Liu
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
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Determination of the Sugar Content in Commercial Plant Milks by Near Infrared Spectroscopy and Luff-Schoorl Total Glucose Titration. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0713-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Extraction of Spectral Information from Hyperspectral Data and Application of Hyperspectral Imaging for Food and Agricultural Products. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1817-8] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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8
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Lo Fiego DP, Minelli G, Volpelli LA, Ulrici A, Macchioni P. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci 2016; 122:132-138. [PMID: 27522249 DOI: 10.1016/j.meatsci.2016.08.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/13/2016] [Accepted: 08/03/2016] [Indexed: 11/25/2022]
Abstract
In this work, different equations were compared as for their effectiveness in predicting the iodine value (IV), based on fatty acid (FA) composition of subcutaneous adipose tissue of Italian heavy pigs. In particular, six equations were tested: AOCS (1); modified AOCS (2), including all unsaturated FA (UFA); regression models obtained using the stepwise regression procedure as variable selection method, calculated considering only UFA (3) or all the FA (4); regression models obtained using the backward elimination procedure, calculated considering only UFA (5) or all the FA (6). The comparison of the equations performance, estimated using an external test set, showed that the use of regression models led to significant enhancements of prediction accuracy with respect to the AOCS equations. Using both equations 4 and 6, the average paired differences between experimental and predicted IV values were not statistically significant. Therefore, it is possible to use these equations for IV estimation of the subcutaneous adipose tissue of Italian heavy pigs.
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Affiliation(s)
- Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Giovanna Minelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy.
| | - Luisa Antonella Volpelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Alessandro Ulrici
- Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy
| | - Paolo Macchioni
- Department of Agricultural and Food Sciences, University of Bologna, Via G. Fanin 44, 40127 Bologna, Italy
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Foca G, Ferrari C, Ulrici A, Ielo MC, Minelli G, Lo Fiego DP. Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0478-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Cheng JH, Sun DW, Pu HB, Chen X, Liu Y, Zhang H, Li JL. Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Campos NDS, Oliveira KS, Almeida MR, Stephani R, de Oliveira LFC. Classification of frankfurters by FT-Raman spectroscopy and chemometric methods. Molecules 2014; 19:18980-92. [PMID: 25412044 PMCID: PMC6271901 DOI: 10.3390/molecules191118980] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/07/2014] [Accepted: 10/21/2014] [Indexed: 11/24/2022] Open
Abstract
Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics, frankfurters are products that can be easily adulterated with lower value meats, and the presence of undeclared species. Adulterations are often still difficult to detect, due the fact that the adulterant components are usually very similar to the authentic product. In this work, FT-Raman spectroscopy was employed as a rapid technique for assessing the quality of frankfurters. Based on information provided by the Raman spectra, a multivariate classification model was developed to identify the frankfurter type. The aim was to study three types of frankfurters (chicken, turkey and mixed meat) according to their Raman spectra, based on the fatty vibrational bands. Classification model was built using partial least square discriminant analysis (PLS-DA) and the performance model was evaluated in terms of sensitivity, specificity, accuracy, efficiency and Matthews’s correlation coefficient. The PLS-DA models give sensitivity and specificity values on the test set in the ranges of 88%–100%, showing good performance of the classification models. The work shows the Raman spectroscopy with chemometric tools can be used as an analytical tool in quality control of frankfurters.
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Affiliation(s)
- Náira da Silva Campos
- Espectroscopia e Estrutura Molecular (NEEM), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-330, Brazil.
| | - Kamila Sá Oliveira
- Espectroscopia e Estrutura Molecular (NEEM), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-330, Brazil.
| | - Mariana Ramos Almeida
- Instituto de Química, Universidade Estadual de Campinas, Campinas, SP 13084-971, Brazil.
| | - Rodrigo Stephani
- Espectroscopia e Estrutura Molecular (NEEM), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-330, Brazil.
| | - Luiz Fernando Cappa de Oliveira
- Espectroscopia e Estrutura Molecular (NEEM), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-330, Brazil.
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Wu D, Sun DW. Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.016] [Citation(s) in RCA: 225] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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