UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness.
Food Chem
; 396: 133673, 2022 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-35849984
ABSTRACT
This study aimed to develop a cost-effective fluorescence imaging system to rapidly monitor pork freshness indicators during chilled storage. The system acquired fluorescence images of pork and the color features were extracted from these images to establish partial least squares regression (PLSR) models to predict total volatile basic nitrogen (TVB-N), total viable count (TVC), pH for pork. For TVB-N, TVC and pH values, Rp were 0.92, 0.88 and 0.74, residual predictive deviation (RPD) were 2.24, 2.03, and 1.19, respectively. For TVB-N and TVC indicators showed that the predictive ability of this model was largely comparable to that of fluorescence hyperspectral imaging. However, combining fluorescence and color imaging improved the model's predictive ability. For TVB-N, TVC and pH, Rp were 0.94, 0.93 and 0.85, RPD were 2.62, 2.59, and 1.95, respectively. Therefore, this study developed a system with great potential for detecting the value of most pork quality indicators in real-time.
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Base de dados:
MEDLINE
Assunto principal:
Carne Vermelha
/
Carne de Porco
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article