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Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging

Authors :
Chao-Hui Feng
Hirofumi Arai
Francisco J. Rodríguez-Pulido
Source :
Life, Vol 14, Iss 5, p 647 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

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.

Details

Language :
English
ISSN :
20751729
Volume :
14
Issue :
5
Database :
Directory of Open Access Journals
Journal :
Life
Publication Type :
Academic Journal
Accession number :
edsdoj.22f3c873e3e4399a9220c491a07bb99
Document Type :
article
Full Text :
https://doi.org/10.3390/life14050647