Prediction and visualisation of S-ovalbumin content in egg whites using hyperspectral images

Abstract

This study proposed a method using hyper-spectral imaging technology in determining eggs' quality in term of freshness from a biochemical perspective by estimating the S-ovalbumin content. This method has the potential in assessing eggs' quality rapidly and non-destructively. Hyper-spectral image of egg was captured using a hyper-spectral imaging system and regression model was built to estimate the S-ovalbumin content. The successive projections algorithm (SPA) was used to select significant wavebands followed by building a partial least squares regression (PLSR) model and a multiple linear regression (MLR) model. The MLR model could predict S-ovalbumin content better than PLSR model with a higher correlation coefficient (0.922) and lower root mean square error (0.086) of the calibration set, a higher correlation coefficient (0.911) and lower root mean square error (0.119) of the validation set, and a higher residual predictive deviation (2.348). The regression equation from the MLR model was used to compute each pixel of the image in the validation set and visualisation of S-ovalbumin content distribution in the egg was obtained using pseudocolor image. The findings implied that the proposed hyper-spectral imaging system with the regression model developed has the potential in determining and visualising the eggs' quality.

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review

“…A higher content of S-ovalbumin increases albumen liquefaction-a claim that is supported by the study of Huang et al [13], which reported a negative correlation between HU value and S-ovalbumin content. This is in accordance with the study of Fu et al [71], which revealed that a higher content of S-ovalbumin indicates a lower HU value and reduced freshness of eggs. In addition, albumen thinning may be due to reduced ovomucin-lysozyme interactions and degradation of ovalbumin or clusterin due to proteolysis associated with increased pH [61].…”

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

“…NIR-HSI was proposed also to predict S-ovalbumin content (Fu et al, 2019), which is highly correlated with storage time and has low natural variability. It is a promising and significant shell egg freshness index, generated during storage from ovalbumin, the most abundant protein of eggs.…”

“…The conversion of ovalbumin into the more heat stable S-ovalbumin is affected by pH and temperature, but it does not change depending on breed, hen age, and nutritional status, thus showing high repeatability (Huang et al, 2012). A total of 108 brownshelled eggs stored up to 41 days at 22 °C and 65% RU were analysed in transmission mode with a wavelength range of 300-1100 nm (Fu et al, 2019). In this case, an average spectrum was calculated considering as ROI the entire egg area.…”

Discrimination of Free-Range and Caged Eggs by Chemometrics Analysis of the Elemental Profiles of Eggshell

“…Presently, the methods applied to egg identification include high performance liquid chromatography [ 17 , 18 ], gas chromatography-mass spectrometry [ 19 , 20 ], hyperspectral imaging [ 21 ], elemental analysis [ 22 ], and near infrared spectroscopy [ 23 , 24 ]. For example, Mi et al [ 22 ] investigated the differentiation of Deqingyuan, Taihe, and crossbred eggs based on multielemental and lipidomic data combined with chemometric analysis and obtained a panel of 22 potential lipid markers for differentiating Deqingyuan, Taihe, and crossbred egg yolks.…”