Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy

Yi, Yang; Zhuang, Hong; Yoon, Seung-Chul; Wang, Wei; Jiang, Hongzhe; Jia, Baoping

doi:10.1016/j.foodchem.2017.09.148

Cited by 37 publications

(21 citation statements)

References 31 publications

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“…Data standardization involved subtracting the mean of the examined extract from each variable and subsequently dividing the result by the SD of each variable to estimate the z ‐score. With the use of this process, equal weight is assigned to each data set for the principal component (PC) estimation (Yang et al, ). Through the comparison of the loading (Figures a and a) and score plots (Figures b and b), conclusions were drawn on the position of the different crude and decolorized extracts in the PCA plot.…”

Section: Resultsmentioning

confidence: 99%

“…PCA was carried out after standardization of the data to investigate if it could be used to discriminate among thyme (Figure 2a estimation (Yang et al, 2018). Through the comparison of the loading (Figures 2a and 3a) and score plots (Figures 2b and 3b), conclusions were drawn on the position of the different crude and decolorized extracts in the PCA plot.…”

Section: Pcamentioning

confidence: 99%

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Evaluation of the impact of chlorophyll removal techniques on polyphenols in rosemary and thyme by‐products

2020

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The impact of dechlorophyllization (n‐hexane: water partitioning, activated charcoal bleaching, and ChloroFiltr® decolorization) on major polyphenols of two herbal by‐products (rosemary and thyme) was assessed. The aim was to produce decolorized extracts for food preservation and improve the quantification of their main phenolics. Activated charcoal bleaching and ChloroFiltr® decolorization effectively removed the chlorophyll a and b, whereas traces were detected after n‐hexane: water partitioning. Dechlorophyllized thyme extracts prepared using activated charcoal and ChloroFiltr® had the lowest relative antioxidant capacity index (RACI) values based on 2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) antioxidant assays. Conversely, rosemary extracts had positive RACI values following treatment with activated charcoal, whereas n‐hexane led to a significant antioxidant loss. Chromatography‐mass spectrometry analyses indicated that phenolic diterpenes (carnosol and carnosic acid), as well as rosmarinic acid were in general not significantly decreased (p ˃ .05) after activated charcoal treatment, while n‐hexane maintained the flavonoids and phenolic acids with nonsignificant losses. Practical applications Commercial exploitation of polyphenol‐rich plant based extracts as natural antioxidant agents is impeded by their high chlorophyll content, which when incorporated in food products can result in products that do not meet the consumer expectations for appearance. This study has shown that the activated charcoal bleaching has potentials to remove chlorophyll and retain antioxidant polyphenols in particular diterpenes in fresh herb by‐products. Moreover, the commonly used n‐hexane was less effective in removing chlorophyll but retained the major flavonoids and phenolic acids. Thus, the choice of chlorophyll removal methods depend on retaining the class of antioxidant polyphenols abundant in the plant matrix.

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Section: Resultsmentioning

confidence: 99%

Section: Pcamentioning

confidence: 99%

Evaluation of the impact of chlorophyll removal techniques on polyphenols in rosemary and thyme by‐products

2020

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“…Partial least square regression (PLSR), a popular multivariate data analysis method is applicable to spectral analysis [19]. In this study, PLSR models were individually established to represent quantitative relationships between information data (full spectra, key wavelengths, texture data, and fusion data) and three reference WHC traits of the samples.…”

Section: Prediction Modelmentioning

confidence: 99%

“…Visible and near-infrared spectroscopy (Vis/NIRS) has been widely tested to measure quality traits of meat and meat product, and good results have been achieved [15][16][17]. However, the limited capacity to estimate WHC by Vis/NIRS has been confirmed by many researchers [18,19] because Vis/NIRS can only measure a small sample area with limited spatial information to reflect the heterogeneity of meat, which is related to the values of WHC [20]. On the other hand, computer vision provides abundant information of a sample at the pixel-wise level and has been used for evaluating meat quality [21,22].…”

Section: Introductionmentioning

confidence: 99%

Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets

Wang

Zhuang

et al. 2018

Applied Sciences

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This study investigated the fusion of spectra and texture data of hyperspectral imaging (HSI, 1000-2500 nm) for predicting the water-holding capacity (WHC) of intact, fresh chicken breast filets. Three physical and chemical indicators-drip loss, expressible fluid, and salt-induced water gain-were measured to be different WHC references of chicken meat. Different partial least squares regression (PLSR) models were established with corresponding input variables including the full spectra, key wavelengths, and texture variables, as well as the fusion data of key wavelengths and the corresponding texture variables, respectively. The results demonstrated that for drip loss and expressible fluid, texture data was an effective supplement to spectra data, and fusion data as an input variable could effectively improve the predictive ability of the independent prediction set (Rp = 0.80, RMSEp = 0.80; Rp = 0.56, RMSEp = 2.10). While the best model to predict salt-induced water gain was based on key wavelengths (Rp = 0.69, RMSEp = 18.04), this was mainly because salt-induced water gain was measured on mince samples, which lacked the important physical structure to represent the texture information of meat. Our results of this study demonstrated the potential to further improve the evaluation of the WHC of chicken meat by HSI.

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“…The ability of NIRS to predict several quality traits of meat such as chemical composition (protein, moisture, fat, and collagen), pH, water holding capacity, etc have been investigated (Brondum et al, 2000;Meulemans et al, 2002;Moran et al, 2018;Yang et al, 2018). Moreover, it was found that there was a possibility to classify meat based on feeding regimes (Cozzolino et al, 2002), strains (McDevitt et al, 2005), and tenderness (Yancey et al, 2010) by using NIR spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis

Zaid¹,

Abu-Khalaf²,

Mudalal³

et al. 2020

Food Sci Anim Resour

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The appearance of white striations over breast meat is an emerging and growing problem. The main purpose of this study was to employ the reflectance of visible-near infrared (VIS/NIR) spectroscopy to differentiate between normal and white striped turkey breasts. Accordingly, 34 turkey breast fillets were selected representing a different level of white striping (WS) defects (normal, moderate and severe). The findings of VIS/NIR were analyzed by principal component (PC1) analysis (PCA). It was found that the first PC1 for VIS, NIR and VIS/NIR region explained 98%, 97%, and 96% of the total variation, respectively. PCA showed high performance to differentiate normal meat from abnormal meat (moderate and severe WS). In conclusion, the results of this research showed that VIS/NIR spectroscopy was satisfactory to differentiate normal from severe WS turkey fillets by using several quality traits.

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Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy

Cited by 37 publications

References 31 publications

Evaluation of the impact of chlorophyll removal techniques on polyphenols in rosemary and thyme by‐products

Evaluation of the impact of chlorophyll removal techniques on polyphenols in rosemary and thyme by‐products

Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets

Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis

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