Fusion of spectra and texture data of hyperspectral imaging for prediction of myoglobin content in nitrite-cured mutton

Wan, Guoling; Fan, Shuxiang; Liu, Guishan; He, Junfeng; Wang, Wei; Li, Yan; Cheng, Lijuan; Ma, Chao; Guo, Mei

doi:10.1016/j.foodcont.2022.109332

Cited by 21 publications

(3 citation statements)

References 63 publications

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“…While extracting texture features from muscle tissue, three methods were used to select characteristic wavelengths. Wan et al (2023) also found that the performance of the LSSVM model, which couples spectral and texture parameters, was superior to the PLSR model. This method provides a new approach for rapidly evaluating myoglobin content ( Wan et al, 2023 ).…”

Section: Results Analysismentioning

confidence: 93%

“… Wan et al (2023) also found that the performance of the LSSVM model, which couples spectral and texture parameters, was superior to the PLSR model. This method provides a new approach for rapidly evaluating myoglobin content ( Wan et al, 2023 ). In contrast, our study used a second-order probability statistical filter to extract four texture features (mean, variance, entropy, and correlation) from hyperspectral images of grain samples.…”

Section: Results Analysismentioning

confidence: 93%

See 1 more Smart Citation

Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

Yang,

Cao,

et al. 2024

Current Research in Food Science

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Section: Results Analysismentioning

confidence: 93%

Section: Results Analysismentioning

confidence: 93%

Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

Yang,

Cao,

et al. 2024

Current Research in Food Science

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“…Hyperspectral imaging (HSI) is extensively utilized in the analysis of various food items, such as grapes [20][21][22], blueberries [23,24], pork [25][26][27], beef [28][29][30], lamb [31][32][33], and processed meat products [34], enabling the visualization of measured parameters on a pixel-by-pixel basis. In the case of dry-cured sausages (vacuum-packed), HSI has been employed to evaluate their physicochemical attributes, microbiological attributes, and sensory attributes [27].…”

Section: Introductionmentioning

confidence: 99%

Vacuum-Packed Pork Sausages with Modified Casing Added with Orange Peel Extracts: Evaluating In Vitro Antioxidant Activity via Hyperspectral Imaging Coupled with Chemometrics

Feng

2023

Processes

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The antioxidant activities (in vitro) of vacuum-packaged dry-cured sausages stored for 1 year, which were treated with varying concentrations of extracts from orange peel (EFOP) in a modification solution, were evaluated using a central composite design. The individual variables: soy lecithin concentration, soy oil concentration, treated time, lactic acid addition, EFOP addition, and dependent variable [i.e., in vitro antioxidant activity] were analyzed by response surface methodology. Among the 32 treatment combinations, treatment 26 (central point) exhibited a higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity compared to the control group (natural hog casing without modification). Spectral pre-treatments were applied to enhance the robustness of the model, and a partial least squares regression model (PLSRM) was fitted. The results of the response surface methodology indicated that the interactive effects of a high [soy lecithin concentration] × a high [EFOP addition] yielded a DPPH assay result of over 35%. The determination coefficients (R2 value) of the second-order polynomial model for the simultaneous effects on in vitro antioxidant activity reached 65.28%. The PLSRM developed using average reflectance data after the first derivation pre-treatment demonstrated a higher R2 value in the calibration group compared to the untreated data. The first principal component accounted for 77.39% of the overall attributes and effectively differentiated the sausages’ antioxidant activity from 31.88%.

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Non-destructive estimation of the bruising time in kiwifruit based on spectral and textural data fusion by machine learning techniques

Bu,

Luo,

et al. 2024

Food Measure

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Fusion of spectra and texture data of hyperspectral imaging for prediction of myoglobin content in nitrite-cured mutton

Cited by 21 publications

References 63 publications

Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

Vacuum-Packed Pork Sausages with Modified Casing Added with Orange Peel Extracts: Evaluating In Vitro Antioxidant Activity via Hyperspectral Imaging Coupled with Chemometrics

Non-destructive estimation of the bruising time in kiwifruit based on spectral and textural data fusion by machine learning techniques

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