Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique

Ji Ma; Da-Wen Sun

doi:10.1016/j.foodchem.2020.126695

Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique

Food Chem. 2020 Aug 15:321:126695. doi: 10.1016/j.foodchem.2020.126695. Epub 2020 Mar 26.

Authors

Ji Ma¹, Da-Wen Sun²

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.

PMID: 32247889
DOI: 10.1016/j.foodchem.2020.126695

Abstract

Freezing, heating, and pickling are common processes for pork meats. Unsaturated fatty acids including monounsaturated fatty acids and polyunsaturated fatty acids are indispensable nutrition beneficial to human's health and growth. However, Unsaturated fatty acids are affected by processing methods. Hyperspectral imaging is a novel technique widely used for food quality and safety evaluation. In the current study, the contents of monounsaturated and polyunsaturated fatty acids were assessed by Hyperspectral imaging. Optimal wavelengths were selected by the regression coefficients curves of partial least squares regression models. The least-squares support vector machine models established achieved a better coefficient of determination in the Monte Carlo validation set than the partial least squares regression models developed and the R²_MV values for the least squares - support vector machine models based on selected optimal wavelengths were higher than 0.81. Finally, colour maps of the contents of monounsaturated and polyunsaturated fatty acids were developed.

Keywords: Fatty acids; Hyperspectral imaging; Monounsaturated fatty acid; Polyunsaturated fatty acid; Pork meat.

MeSH terms

Fatty Acids, Monounsaturated / analysis*
Fatty Acids, Unsaturated / analysis*
Food Analysis / methods*
Food Analysis / statistics & numerical data
Food-Processing Industry / methods
Freezing
Heating
Least-Squares Analysis
Pork Meat / analysis*
Spectroscopy, Near-Infrared / methods*
Spectroscopy, Near-Infrared / statistics & numerical data
Support Vector Machine

Substances

Fatty Acids, Monounsaturated
Fatty Acids, Unsaturated