کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584791 | 1492028 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
A hyperspectral imaging (HSI) system (380-1000â¯nm) was investigated for non-invasively estimating adenosine triphosphate (ATP) content in ready-to-eat sausages during 5â¯days storage at 35â¯Â°C. A set of pretreated combinations were carried out on preprocessing the spectra to improve the performance of partial least squares regression (PLSR). According to the regression coefficient values, ten important wavelengths (385, 390, 395, 505, 580, 670, 745, 780, 855, and 955â¯nm) were selected in this study. PLSR models developed using full wavelengths and optimal wavelengths showed the prediction coefficient of determination (rp2) up to 0.8324 and 0.8606, respectively. The concentration and location of the ATP content in sausages were for the first time displayed via chemical imaging developed by R statistics. Combining HSI and multivariate analysis can quantify and visualize ATP dynamic changes during storage and a great potential in the processed meat industry for real-time inspection.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 419-426
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 419-426
نویسندگان
Chao-Hui Feng, Yoshio Makino, Masatoshi Yoshimura, Francisco J. RodrÃguez-Pulido,