Search

The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (Rc2) of 0.6160 and a root mean square error of calibration (RMSEC) of 2.8130%. For the first time, prediction maps developed via HSI visualized the distribution of moisture content in the immersion vacuum-cooled sausages with unique modified casings in response to fluctuating storage conditions. The prediction maps showed exact parts with high water content, which will help us to monitor and prevent mold growth. The combination of HSI with multivariate analysis not only quantifies changes in moisture content but also visually represents them in response to various casing treatments under different storage conditions, illustrating the significant potential for real-time inspection and early mold detection in sausages within the processed meat industry. [ABSTRACT FROM AUTHOR]

The moisture levels in sausages that were stored for 16 days and added with different concentrations of orange extracts to a modification solution were assessed using response surface methodology (RSM). Among the 32 treatment matrixes, treatment 10 presented a higher moisture content than that of treatment 19. Spectral pre-treatments were employed to enhance the model's robustness. The raw and pre-processed spectral data, as well as moisture content, were fitted to a regression model. The RSM outcomes showed that the interactive effects of [soy lecithin concentration] × [soy oil concentration] and [soy oil concentration] × [orange extract addition] on moisture were significant (p < 0.05), resulting in an R2 value of 78.28% derived from a second-order polynomial model. Hesperidin was identified as the primary component of the orange extracts using high-performance liquid chromatography (HPLC). The PLSR model developed from reflectance data after normalization and 1st derivation pre-treatment showed a higher coefficient of determination in the calibration set (0.7157) than the untreated data (0.2602). Furthermore, the selection of nine key wavelengths (405, 445, 425, 455, 585, 630, 1000, 1075, and 1095 nm) could render the model simpler and allow for easy industrial applications. [ABSTRACT FROM AUTHOR]

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 R2 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. [ABSTRACT FROM AUTHOR]

The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for the first time by hyperspectral imaging (350–1100 nm) coupled with response surface methodology (RSM). A partial least squares regression (PLSR) model was developed to relate the spectra to the pH of sausages. Spectral pretreatment, including first derivative, second derivative, multiplicative scatter correction (MSC), standard normal variate (SNV), normalization, and normalization, with different combinations was employed to improve model performance. RSM showed that only soy lecithin and OE interactively affected the pH of sausages (p < 0.05). The pH value decreased when the casing was treated with a higher concentration of soy lecithin with 0.26% OE. As the first and second derivatives are commonly used to eliminate the baseline shift, the PLSR model derived from absorbance pretreated by the first derivative in the full wavelengths showed a calibration coefficient of determination (R2) of 0.73 with a root mean square error of calibration of 0.4283. Twelve feature wavelengths were selected with a comparable R2 value compared with the full wavelengths. The prediction map enables the visualization of the pH evolution of sausages stuffed in the modified casings added with OE. [ABSTRACT FROM AUTHOR]

The effects of hesperidin and different casings on pH, moisture content, water-holding capacity, and total viable count (TVC) of sausages stored for 171 days were evaluated by principal component analysis (PCA) and discriminant analysis (DA). Sausages stuffed in a modified casing with treatment B (soy lecithin concentration: 1:30, soy oil concentration: 2.5%, lactic acid concentration: 21 mL/kg NaCl [solid], treated time: 90 min) had a significantly lower pH value (6.89 ± 0.01) at d 31 but higher (6.55 ± 0.03) than that of control casings at d 171 (p < 0.05). Hesperidin plays an important role in antimicrobial property that renders the sausages with modified casing by treatment A (soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], treated time: 75 min) stable (p > 0.05), with the final TVC of 5.03 ± 0.10 log cfu/g. According to the PCA results, water-holding capacity has a positive correlation to pH. Moisture content was the best discriminator for differentiating sausages with control and modified casings, whilst pH was able to discriminate sausages stored after 138 days from other days. [ABSTRACT FROM AUTHOR]