Cheng Weiwei, Sun Da-Wen, Pu Hongbin, Wei Qingyi
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig.
Food Chem. 2018 Jan 15;239:1001-1008. doi: 10.1016/j.foodchem.2017.07.011. Epub 2017 Jul 4.
The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000-2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (SANS) and Ca-ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R of 0.896 for SANS and 0.879 for Ca-ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study.
该研究探讨了使用1000 - 2200nm光谱范围内的高光谱成像（HSI）来表征冷冻猪肉样品肌原纤维冷结构变形程度的可能性。在未解冻的冷冻状态下获取了不同冷冻速率下冷冻猪肉样品的HSI图像。通过表面疏水性（SANS）和钙 - ATP酶活性评估肌原纤维冷结构变形程度。首次使用光谱角映射（SAM）算法提取光谱信息进行回归分析。与基于连续投影算法（SPA）选择波段建立的优化偏最小二乘回归（PLSR）模型相比，基于SAM算法计算的光谱角建立的优化PLSR模型性能相当甚至更好，SANS的R值为0.896，钙 - ATP酶活性的R值为0.879。本研究还分析了冷冻肉光谱的意义。
