Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy

Abstract

The potential of imaging spectroscopy for noncontact sensing of thermal treatments experienced on Japanese kamaboko was investigated. Samples were thermally treated at 100, 120, 140, 160, 180 and 200°C to core temperatures of 45, 50, 55, 60, 65, 70, 75 and 80°C and then promptly cooled and imaged in the short-wave near infrared spectral range of 900-2500 nm. Partial least square (PLS) regression models were developed using the whole spectral range as well as using the most important wavelengths to predict the core temperature (T C ) and thermal history (TH) yielding a reasonable level of accuracy of (R 2 P = 0.86 and RMSEP = 3.9°C) and (R 2 P = 0.83 and RMSEP = 0.29 min), respectively. Moreover, a stepwise linear discriminant analysis (LDA) model was developed for identifying samples whose core temperatures reached a threshold of 65°C. The LDA model yielded overall classification accuracy of 93.75% in both calibration and validation sets. The resulting discrimination function was then applied in a pixel-wise manner to produce understandable classification maps to exhibit the difference among samples with high accuracy.

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

“…It can be observed that the samples cooked at the highest temperature have the lowest absorbance value (highest reflectance) and vice versa. These results agree with those reported in previous studies and are explained by changes in optical characteristics, such as absorption and scattering properties, caused mainly by protein denaturation, loss in water binding, and other structural changes [8,11,12]. In more detail, the interaction of light with biological tissue is the result of a complex interplay between light absorption and light scattering, representing the possibility of a photon being respectively absorbed and scattered inside the sample.…”

“…Indeed, very good fits of the models with cross-validation R 2 of 0.94, 0.95 and RMSECV of 4.99 • C, 4.50 • C were achieved for the fluorescence and diffuse reflectance data, respectively. Similar results were reported in literature for the prediction of thermal treatments in other seafoods [1,8].…”

“…Thus, applying the appropriate amount of heating, just enough to kill pathogenic microorganisms, without affecting sensory and nutritional quality of the treated products is a challenging task. Optimization of the thermal processing requires both minimal heat processing in order to avoid undesired effects of high thermal load, and efficient analytical methods that allow for a rapid detection of heat-induced changes and eventual corrective actions, if necessary [8]. Several studies have investigated different minimal heat processing methods, and the results have varied both according to the raw material quality and the applied technique, among others [9][10][11][12].…”

“…Thus, the development of noncontact, non-destructive, and real-time measurement sensors based on spectroscopy can be a valuable tool in the modern food industry [8]. Previous studies have investigated the potential of visible and near infrared spectroscopy [1,8,11,12], Raman spectroscopy [18,19], and nuclear magnetic resonance (NMR) [4,20] for monitoring changes in seafood induced by the application of thermal treatments. However, only a few studies in literature have reported on the use of fluorescence spectroscopy for monitoring thermal treatments in fish and other seafood products.…”

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method

“…The search for new, non-invasive, quick, and low-cost methods for the analysis of the chemical composition of meat and other raw materials is the subject of many studies [10]. For example, there were some attempts to use near infra-red spectrometry (NIRS) [9,11], dual energy x-ray (DXR) [4,12,13], ultrasound [14,15], computed tomography (CT) [16], and 3D scanning [17,18] for this purpose.…”