Article
Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts
Author/s | Feng, Chao-Hui
Arai, Hirofumi Rodríguez Pulido, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Department | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Publication Date | 2023 |
Deposit Date | 2023-09-20 |
Published in |
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Abstract | The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology ... The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology (RSM) and a hyperspectral imaging system in the spectral range of 390-1100 nm. To improve the model performance, normalization, 1st derivative, 2nd derivative, standard normal variate (SNV), and multiplicative scatter correction (MSC) were applied for spectral pre-treatments. The raw, pretreated spectral data and textural attributes were fit to the partial least squares regression model. The RSM results show that the highest R-2 value achieved at adhesion (77.57%) derived from a second-order polynomial model, and the interactive effects of soy lecithin and orange extracts on adhesion were significant (p < 0.05). The adhesion of the PLSR model developed from reflectance after SNV pretreatment possessed a higher calibration coefficient of determination (0.8744) than raw data (0.8591). The selected ten important wavelengths for gumminess and adhesion can simplify the model and can be used for convenient industrial applications. |
Funding agencies | Ministry of Education, Culture, Sports, Science and Technology (MEXT). Japan Japan Society for the Promotion of Science (JSPS) |
Project ID. | 2020L0277
![]() 20K15477 ![]() |
Citation | Feng, C., Arai, H. y Rodríguez Pulido, F.J. (2023). Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts. Foods, 12 (5), 1069. https://doi.org/10.3390/foods12051069. |
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