Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology

Zhang, Danni; Feng, Xi; Xu, Chang-Hua; Xia, Dong; Liu, Siqi; Gao, Shaoting; Zheng, Fangfang; Liu, Yuan

doi:10.1016/j.saa.2019.117842

Cited by 12 publications

(5 citation statements)

References 30 publications

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“…The system also showed capacity to predict chemical composition with coefficients of correlation in the range of 0.70–0.92. Another related experiment reported the discrimination of Chinese dry-cured hams according to their geographical origin and quality grade [ 107 ]. In this case, the sorting of samples includes both image and sensory analysis data in the PCA and Cluster analysis.…”

Section: Application Of E-nose E-eye and E-tonguementioning

confidence: 99%

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Munekata

Finardi

Souza

et al. 2023

Sensors

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The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.

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Section: Application Of E-nose E-eye and E-tonguementioning

confidence: 99%

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Munekata

Finardi

Souza

et al. 2023

Sensors

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show abstract

“…However, during the last five years, not many novel strategies have been proposed. For example, recently Zhang and co-authors demonstrated that FT-IR spectroscopy integrated with second derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR) coupled with computer vision methodologies represent suitable choices for discrimination of different hams produced in three different locations [244].…”

Section: Meat and Meat Productsmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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“…Multi-molecular infrared (MM-IR) spectroscopy was a comprehensive methodology, combining spectroscopic analysis methods with novel techniques in chemometrics. Tri-step infrared (IR) spectroscopy had been demonstrated as an effective approach for revealing the main constituents in complicated mixtures and distinguishing the varieties and contents of chemical constituents in highly similar matrices, − for example, quality evaluation of surimi, identification and quantitative analysis of small clear proteins, overall analysis and identification of flour types, advantages and disadvantages, and quantitative analysis of specific components (illegal additives, mycotoxins) therein, ,, origin and vintage traceability identification of wine, and quantification of multiple components, and rapid and accurate identification of foodborne pathogenic bacteria with different mixing ratios and different mixing types, etc. It integrated one-dimensional IR spectroscopy, second derivative infrared (SD-IR) spectroscopy, and two-dimensional correlation IR spectroscopy (2DCOS-IR) with progressively higher resolution, and it employed to directly identify flour with diverse harmful substances, which is more suitable for the establishment of the model and has high accuracy .…”

Section: Introductionmentioning

confidence: 99%

Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

Lin

Liu

Wang

et al. 2023

J. Agric. Food Chem.

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Given that protein peptide powders (PPPs) from different biological sources were inherited with diverse healthcare functions, which aroused adulteration of PPPs. A high-throughput and rapid methodology, united multi-molecular infrared (MM-IR) spectroscopy with data fusion, could determine the types and component content of PPPs from seven sources as examples. The chemical fingerprints of PPPs were thoroughly interpreted by tri-step infrared (IR) spectroscopy, and the defined spectral fingerprint region of protein peptide, total sugar, and fat was 3600−950 cm −1 , which constituted MIR finger-print region. Moreover, the midlevel data fusion model was of great applicability in qualitative analysis, in which the F1-score reached 1 and the total accuracy was 100%, and a robust quantitative model was established with excellent predictive capacity (R p : 0.9935, RMSEP: 1.288, and RPD: 7.97). MM-IR coordinated data fusion strategies to achieve high-throughput, multi-dimensional analysis of PPPs with better accuracy and robustness which meant a significant potential for the comprehensive analysis of other powders in food as well.

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Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology

Cited by 12 publications

References 30 publications

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

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