Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration. (April 2019)

• Record Type: Journal Article
• Authors: Achata, Eva M.; Inguglia, Elena S.; Esquerre, Carlos A.; Tiwari, Brijesh K.; O'Donnell, Colm P.
• Is Part Of: Journal of food engineering. Volume 246(2019)
• Page Start: 134
• Page End: 140
• Publication Date: 2019-04
• Subjects: Hyperspectral imaging -- Chemometrics -- Brining -- Prediction -- Classification -- Pork meat -- Process analytical technology; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.10.022
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Hyperspectral imaging in the visible and near infrared spectral range (450–1664 nm) coupled with chemometrics was investigated for classification of brined and non-brined pork loins and prediction of brining salt concentration employed. Hyperspectral images of control, water immersed and brined (5, 10 or 15% salt (w/v)) raw and cooked pork loins from 16 animals were acquired. Partial least squares (PLS) discriminative analysis models were developed to classify brined pork samples and PLS regression models were developed for prediction of brining salt concentration employed. The ensemble Monte Carlo variable selection method (EMCVS) was used to improve the performance of the models developed. Partial least squares (PLS) discriminative analysis models developed correctly classified brined and non-brined samples, the best classification model for raw samples (Sen = 100%, Spec = 100%, G = 1.00) used the 957–1664 nm spectral range, and the best classification model for cooked samples (Sen = 100%, Spec = 100%, G = 1.00) used the 450–960 nm spectral range. The best brining salt concentration prediction models developed for raw (RMSEp 1.9%, R 2 p 0.92) and cooked (RMSEp 2.6%, R 2 p 0.83) samples used the 957–1664 nm spectral range. This study demonstrates the high potential of hyperspectral imaging as a process analytical tool to classify brined and non-brined pork loins and predict brining salt concentration employed. Highlights: Vis-NIR hyperspectral imaging is suitable for the assessment of brining of raw and cooked pork loins. Chemometric models were developed to classify brined and non-brined pork samples and to predict brining salt concentration. Spectral pre-treatments and variable selection improved performance of models developed.