Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm
•HSI was used by the first time to assess cold structural deformation of myofibril.•SAM was used for feature extraction in HSI for the first time.•PLSR models built for predicting deformation degrees showed good results.•SAM was promising to be used as another feature extraction algorithm for HSI.•T...
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| Veröffentlicht in: | Food chemistry Jg. 239; S. 1001 - 1008 |
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| Format: | Journal Article |
| Sprache: | Englisch |
| Veröffentlicht: |
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Elsevier Ltd
15.01.2018
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| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
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| Abstract | •HSI was used by the first time to assess cold structural deformation of myofibril.•SAM was used for feature extraction in HSI for the first time.•PLSR models built for predicting deformation degrees showed good results.•SAM was promising to be used as another feature extraction algorithm for HSI.•The implications of frozen pork spectrum in the NIR region were analyzed.
The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000–2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S0ANS) and Ca2+-ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R2P of 0.896 for S0ANS and 0.879 for Ca2+-ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study. |
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| AbstractList | The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000-2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S0ANS) and Ca2+-ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R2P of 0.896 for S0ANS and 0.879 for Ca2+-ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study.The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000-2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S0ANS) and Ca2+-ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R2P of 0.896 for S0ANS and 0.879 for Ca2+-ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study. •HSI was used by the first time to assess cold structural deformation of myofibril.•SAM was used for feature extraction in HSI for the first time.•PLSR models built for predicting deformation degrees showed good results.•SAM was promising to be used as another feature extraction algorithm for HSI.•The implications of frozen pork spectrum in the NIR region were analyzed. The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000–2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S0ANS) and Ca2+-ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R2P of 0.896 for S0ANS and 0.879 for Ca2+-ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study. The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000–2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S0ANS) and Ca2+-ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R2P of 0.896 for S0ANS and 0.879 for Ca2+-ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study. The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000-2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S ANS) and Ca -ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R of 0.896 for S ANS and 0.879 for Ca -ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study. |
| Author | Wei, Qingyi Cheng, Weiwei Pu, Hongbin Sun, Da-Wen |
| Author_xml | – sequence: 1 givenname: Weiwei surname: Cheng fullname: Cheng, Weiwei organization: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China – sequence: 2 givenname: Da-Wen surname: Sun fullname: Sun, Da-Wen email: dawen.sun@ucd.ie organization: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China – sequence: 3 givenname: Hongbin surname: Pu fullname: Pu, Hongbin organization: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China – sequence: 4 givenname: Qingyi surname: Wei fullname: Wei, Qingyi organization: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/28873515$$D View this record in MEDLINE/PubMed |
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| Keywords | Ca2+-ATPase activity Surface hydrophobicity Myofibril Cold structural deformation Spectral angle mapping algorithm Spectral imaging Ca(2+)-ATPase activity |
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| Snippet | •HSI was used by the first time to assess cold structural deformation of myofibril.•SAM was used for feature extraction in HSI for the first time.•PLSR models... The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000-2200nm to characterize myofibrils cold structural... The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000–2200nm to characterize myofibrils cold structural... |
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| SubjectTerms | Algorithms Animals Ca2+-ATPase activity Ca2-transporting ATPase Cold structural deformation deformation freezing frozen meat hydrophobicity hyperspectral imagery least squares Least-Squares Analysis Myofibril Myofibrils pork Red Meat Spectral angle mapping algorithm Spectral imaging Spectroscopy, Near-Infrared Surface hydrophobicity Swine thawing |
| Title | Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm |
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