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
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics
چکیده انگلیسی
A hyperspectral imaging (HSI) system (380-1000 nm) was investigated for non-invasively estimating adenosine triphosphate (ATP) content in ready-to-eat sausages during 5 days storage at 35 °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 955 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
نویسندگان
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