Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

Abstract

A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt. Yellowness of sausages stuffed in natural hog casings (control group, 20.26 ± 4.81) was significantly higher than that of sausages stuffed in casings modified by submersion for 90 min in a solution containing 1:30 (w/w) soy lecithin:distilled water, 2.5% wt. soy oil, and 21 mL lactic acid per kg NaCl (17.66 ± 2.89) (p < 0.05). When predicting the lightness and redness of the sausage core, a partial least squares regression model developed from spectra pre-treated with a second derivative showed calibration coefficients of determination (Rc2) of 0.73 and 0.76, respectively. Ten, ten, and seven wavelengths were selected as the important optimal wavelengths for lightness, redness, and yellowness, respectively. Those wavelengths provide meaningful information for developing a simple, cost-effective multispectral system to rapidly differentiate sausages based on their core colour. According to the canonical discriminant analysis, lightness possessed the highest discriminant power with which to differentiate sausages stuffed in different casings.

Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings

“…The sausages were sectioned by twisting and dried in a sterilised oven at 45 °C for 24 h, followed by ageing for another 48 h at 20 °C. The detailed processing can be found in Feng and Makino (2020) [ 6 ] and Feng et al [ 14 ]. The sausage cuts were vacuum packaged, stored at 4 °C and analysed on days 1, 7, 16, 22, 29, 36, 43 and 50 for physicochemical analysis.…”

Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

“…Hyperspectral imaging has also been used to predict the colour of various meat products during their processing because porphyrins of some pigments can absorb energy at particular wavebands during electromagnetic radiation [83,89]. An example is pork sausages, where this IR 4.0 technology has been used to predict the colouration associated with the employ of different casings [98,99]. Similarly, hyperspectral images have been utilised to determine the influence of microwave treatment on beef colour parameters, allowing monitoring of the changes linked with heating [83].…”

Optimizing Procedures of Ultrasound-Assisted Extraction of Waste Orange Peels by Response Surface Methodology

“…Fourier Transform Infrared (FTIR) spectroscopy, like hyperspectral imaging [ 21 , 22 , 23 , 24 ], Raman spectroscopy [ 25 ], terahertz spectroscopy [ 6 , 26 ], and NIR images [ 27 ], plays an important role in detecting foodstuffs [ 28 ]. As variations in the permanent dipoles will lead to a specific vibrational mode occurring, two vibrations related to molecular bonds will stretch and bend [ 28 ].…”