Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging.
Kennard–Stone algorithm
hyperspectral imaging
immersion vacuum cooling
modified casings
sausage
Journal
Life (Basel, Switzerland)
ISSN: 2075-1729
Titre abrégé: Life (Basel)
Pays: Switzerland
ID NLM: 101580444
Informations de publication
Date de publication:
20 May 2024
20 May 2024
Historique:
received:
15
04
2024
revised:
10
05
2024
accepted:
15
05
2024
medline:
25
5
2024
pubmed:
25
5
2024
entrez:
25
5
2024
Statut:
epublish
Résumé
The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (R
Identifiants
pubmed: 38792667
pii: life14050647
doi: 10.3390/life14050647
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Mishima Kaiun Memorial Foundation
ID : FY 2022
Organisme : Iijima Tojuro Memorial Foundation for the Promotion of Food Science
ID : FY2022
Organisme : the Leading Initiative for Excellent Young Researchers (LEADER) from the Government of Japan Ministry of Education, Culture, Sports, Science and Technology (MEXT)
ID : 2020L0277
Organisme : the Japan Society for the Promotion of Science Grant-in-Aid for Early Career Scientists
ID : 20K15477
Organisme : Grants-in-Aid for Regional R&D Proposal-Based Program from Northern Advancement Centre for Science & Technology of Hokkaido Japan
ID : T-2-4
Organisme : Sasakawa Scientific Research Grant from The Japan Science Society
ID : 2022-3005
Organisme : President's Discretionary Grants, funded by the Kitami Institute of Tech-nology
ID : FY 2022 and FY2021
Organisme : Iijima Tojuro Memorial Foundation for the Promotion of Food Science
ID : FY2023