Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging

Abstract

The present study is focused on the evaluation of the effect of grater type and fat content of the pulp on the spectral response obtained by near infrared hyperspectral imaging (NIR-HSI), when this technique is used to determine the rind percentage in Parmigiano Reggiano (P-R) cheese.To this aim, grated P-R cheese samples were prepared considering all the possible combinations between three levels of rind amount (8%, 18% and 28%), two levels of fat content of the pulp and two different grater types, and the corresponding hyperspectral images were acquired in the 900-1700 nm spectral range. In a first step, the average spectrum (AS) was calculated from each hyperspectral image, and the corresponding dataset was analysed by means of Analysis of Variance Simultaneous Component Analysis (ASCA) to assess the effect of the three considered factors and their two-way interactions on the spectral response. Then, the hyperspectral images were converted into Common Space Hyperspectrograms (CSH), which are signals obtained by merging in sequence the frequency distribution curves of quantities calculated from a Principal Component Analysis (PCA) model common to the whole hyperspectral image dataset. ASCA was also applied to the CSH dataset, in order to evaluate the effect of the considered factors on this kind of signals.Generally, all the three factors resulted to have a significant effect, but with a different extent according to the method used to analyse the hyperspectral images. Indeed, while fat content of the pulp and rind percentage showed a comparable effect on the spectral response of AS dataset, in the case of CSH signals rind percentage had a greater effect compared to the other main factors. However, CSH were also more sensitive to differences ascribable to the natural variability between diverse Parmigiano Reggiano cheese samples.

Multivariate Analysis in Microbiome Description: Correlation of Human Gut Protein Degraders, Metabolites, and Predicted Metabolic Functions

“…The effect matrices of the interactions were calculated using the same procedure after a deflation step, i.e., after subtracting the effect matrices of the main factors from Xpre. The extent of the contribution of each factor and of each interaction to total data variance was calculated using the sum of squares of the elements of the corresponding effect matrix, and the relevant significance was assessed with a permutation test (Vis et al, 2007;Calvini et al, 2022), considering 1,000 random permutations.…”

“…PICRUSt2 software was utilized for the inference of the functional profile communities in enrichment cultures, which was compared with that of the founding microbiota with the linear discriminant analysis-based algorithm LEfSe (Segata et al, 2011;Douglas et al, 2020). In order to evaluate the effect of subject, incubation time, culture dilution, and their interactions on the evolution of microbiota cultures, a joint dataset obtained by fusing volatilome and microbiome profiles was analyzed by means of ANOVA simultaneous component analysis (ASCA), an extension of ANOVA specifically designed for the analysis of multivariate datasets (Smilde et al, 2005;Ashrafi et al, 2020;Firmani et al, 2020;Zhou et al, 2020;Calvini et al, 2022). Such chemometric approach has been applied for the first time to interpret the results of microbiota experiments and to establish associations between specific bacterial taxa and metabolites.…”

Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey

“…Indeed, due to the lower water content in the outermost part of the cheese [26,30], grated rind normally contains fibrous particles that tend to separate from the rest of the mix. In a recent study of grated Parmigiano Reggiano cheese, the effect of using different grater types, i.e., drum grater or knife mill, was evaluated [40]. Although the cheese grating was conducted on a laboratory scale, the authors observed a higher presence of fibrils in the cheese obtained from drum grating.…”

A Pre-Trial Study to Identify Species of Origin in Halloumi Cheese Utilising Chemometrics with Near-Infrared and Hyperspectral Imaging Technologies

“…Total nitrogen, soluble nitrogen, ripening index, major minerals content (Ca, K, Mg, Na, and P), and fatty acid profile - [21] Several studies which have been performed using HSI technology are highlighted in Table 2. Calvini et al [25] focused on the quantification of rind amount in grated Parmigiano Reggiano cheese by taking into consideration spectral information at wavelengths of 1195-1225, 1330-1340, and 1400 nm. In a similar study, Calvini et al [26], quantified the rind amount (8, 18, 28%), and investigated the influence of fat content and grater type in grated Parmigiano Reggiano cheese.…”