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 Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, 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 Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, 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.
Food Chem. 2020 Aug 15;321:126695. doi: 10.1016/j.foodchem.2020.126695. Epub 2020 Mar 26.
Freezing, heating, and pickling are common processes for pork meats. Unsaturated fatty acids including monounsaturated fatty acids and polyunsaturated fatty acids are indispensable nutrition beneficial to human's health and growth. However, Unsaturated fatty acids are affected by processing methods. Hyperspectral imaging is a novel technique widely used for food quality and safety evaluation. In the current study, the contents of monounsaturated and polyunsaturated fatty acids were assessed by Hyperspectral imaging. Optimal wavelengths were selected by the regression coefficients curves of partial least squares regression models. The least-squares support vector machine models established achieved a better coefficient of determination in the Monte Carlo validation set than the partial least squares regression models developed and the R values for the least squares - support vector machine models based on selected optimal wavelengths were higher than 0.81. Finally, colour maps of the contents of monounsaturated and polyunsaturated fatty acids were developed.
冷冻、加热和腌制是猪肉的常见加工方式。单不饱和脂肪酸和多不饱和脂肪酸等不饱和脂肪酸是人类健康和生长所必需的营养物质。然而，不饱和脂肪酸会受到加工方法的影响。高光谱成像技术是一种广泛用于食品质量和安全评估的新技术。在本研究中，通过高光谱成像技术评估了单不饱和和多不饱和脂肪酸的含量。通过偏最小二乘回归模型的回归系数曲线选择最佳波长。在蒙特卡罗验证集中，建立的最小二乘支持向量机模型比开发的偏最小二乘回归模型具有更好的决定系数，基于所选最佳波长的最小二乘-支持向量机模型的 R 值高于 0.81。最后，开发了单不饱和和多不饱和脂肪酸含量的颜色图谱。
