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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Vydáno v:	Food chemistry Ročník 239; s. 1001 - 1008
Hlavní autoři:	Cheng, Weiwei, Sun, Da-Wen, Pu, Hongbin, Wei, Qingyi
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England Elsevier Ltd 15.01.2018
Témata:	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 Ca2+-ATPase activity Surface hydrophobicity Myofibril Cold structural deformation Spectral angle mapping algorithm Spectral imaging Ca(2+)-ATPase activity
ISSN:	0308-8146, 1873-7072, 1873-7072
On-line přístup:	Získat plný text
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