Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study

doi:10.1016/j.infrared.2018.06.025

	Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study
	Li, YF; Lu, CJ; Li, N; Li YF(李玉锋); Jiang, HZ; Yoon, SC; Zhuang, H; Wang, W
刊名	INFRARED PHYSICS & TECHNOLOGY
	2018
卷号	92 页码:309-317
关键词	Hyperspectral imaging Broiler breast fillet Final quality attribute Deboning time PLSR
ISSN号	1350-4495
DOI	10.1016/j.infrared.2018.06.025
文献子类	Article
英文摘要	In poultry industry, the consensus is the final quality of chicken meat should be assessed at 24 h postmortem (PM). Visible and near-infrared (Vis/NIR, 400-1000 nm) hyperspectral imaging (HSI) was adopted to non-destructively assess final color (color(24)) and pH (pH(24)) of broiler breast fillets (pectoralis major). 25 fillets of the collected 75 broiler carcasses were deboned at each of three PM times (2, 4 or 24 h). To obtain representative spectra, regions of interest (ROIs) were extracted from hyperspectral images based on pixels selected from the 2D scatter pixel plots of the first two principal component (PC) score images. Linear discriminant analysis (LDA) showed that color 24 was affected by deboning time. Predictive models built with partial least squares regressions (PLSR) performed well for either a(24) or b(24) (R-P >= 0.87; RPD >= 2.02; RER >= 7.91), moderately for L()24 (R-p = 0.75; RPD = 1.45; RER = 5.74), but unsatisfactorily for pH24 which was mainly due to its narrow value range (0.52). Simplified models based on optimal wavelengths selected by regression coefficients (RC) presented better predictive performances for a(24) and b(24) while slightly worse results for L-24 and pH(24) . Distribution maps were created by pixels prediction in images, and color(24) and pH(24) within each broiler breast fillet were readily discernible. Overall, Vis/NIR HSI has a good potential to assess color(24) and pH(24) of chicken meat, but additional sample sizes should be further included to further enhance the prediction capability.
电子版国际标准刊号	1879-0275
WOS关键词	WATER-HOLDING CAPACITY ; REFLECTANCE SPECTROSCOPY ; SENSORY CHARACTERISTICS ; CHEMICAL-COMPOSITION ; CHEMOMETRIC ANALYSIS ; QUALITY ATTRIBUTES ; NIRS MEASUREMENTS ; PREDICTING COLOR ; CHICKEN MEATS ; PORK QUALITY
WOS研究方向	Instruments & Instrumentation ; Optics ; Physics
语种	英语
WOS记录号	WOS:000443664600043
内容类型	期刊论文
源URL	[http://ir.ihep.ac.cn/handle/311005/286285]
专题	高能物理研究所_实验物理中心高能物理研究所_多学科研究中心
作者单位	中国科学院高能物理研究所
推荐引用方式 GB/T 7714	Li, YF,Lu, CJ,Li, N,et al. Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study[J]. INFRARED PHYSICS & TECHNOLOGY,2018,92:309-317.
APA	Li, YF.,Lu, CJ.,Li, N.,李玉锋.,Jiang, HZ.,...&Wang, W.(2018).Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study.INFRARED PHYSICS & TECHNOLOGY,92,309-317.
MLA	Li, YF,et al."Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study".INFRARED PHYSICS & TECHNOLOGY 92(2018):309-317.