Pu Hongbin, Wei Qingyi, Sun Da-Wen
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.
Crit Rev Food Sci Nutr. 2023;63(10):1297-1313. doi: 10.1080/10408398.2022.2121805. Epub 2022 Sep 19.
As there is growing interest in process control for quality and safety in the meat industry, by integrating spectroscopy and imaging technologies into one system, hyperspectral imaging, or chemical or spectroscopic imaging has become an alternative analytical technique that can provide the spatial distribution of spectrum for fast and nondestructive detection of meat safety. This review addresses the configuration of the hyperspectral imaging system and safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, which could cause safety problems. The emphasis focuses on applications of hyperspectral imaging techniques in the safety evaluation of muscle foods, including pork, beef, lamb, chicken, fish and other meat products. Although HSI can provide the spatial distribution of spectrum, characterized by overtones and combinations of the C-H, N-H, and O-H groups using different combinations of a light source, imaging spectrograph and camera, there still needs improvement to overcome the disadvantages of HSI technology for further applications at the industrial level.
随着肉类行业对质量和安全过程控制的兴趣日益浓厚，通过将光谱技术和成像技术集成到一个系统中，高光谱成像或化学或光谱成像已成为一种替代分析技术，可提供光谱的空间分布，用于快速无损检测肉类安全性。本文综述了高光谱成像系统的配置以及肌肉食品的安全指标，这些指标涉及生物、化学和物理属性以及其他可能导致安全问题的相关危害或毒物。重点关注高光谱成像技术在肌肉食品安全评估中的应用，包括猪肉、牛肉、羊肉、鸡肉、鱼肉及其他肉类产品。尽管高光谱成像可以提供光谱的空间分布，通过使用光源、成像光谱仪和相机的不同组合，以C-H、N-H和O-H基团的泛音和组合为特征，但在工业层面进一步应用时，仍需改进以克服高光谱成像技术的缺点。
