Development of an alternative technique for rapid and accurate determination of fish caloric density based on hyperspectral imaging

作者：Xu Jun Li; Riccioli Cecilia; Sun Da Wen^*

来源：Journal of Food Engineering, 2016, 190: 185-194.

DOI：10.1016/j.jfoodeng.2016.06.007

• Hyperspectral imaging
• Caloric density
• Salmon
• Nutrition labelling
• Chemometrics

This study aimed to develop an alternative technique for rapid, accurate and non-invasive determination of gross energy density values of salmon fillets based on hyperspectral imaging (900-1700 nm). Spectral data were extracted from the hyperspectral images with outlier pixels removed. Good performances were achieved with r(P) of 0.906 and 0.909, and normalized RMSEP of 6.768% and 7.064% for partial least squares regression (PLSR) and epsilon-support vector regression (epsilon-SVR) analysis, respectively. The optimized stepwise-PLS model built with four wavelengths (931, 1001, 1135 and 1168 nm) yielded good results with rp of 0.908 and normalized RMSEP of 6.871%. The distribution maps for visualizing energy density indices in all portions of the salmon fillet were subsequently generated. The overall results confirmed the successful development of a rapid and non-destructive technique using hyperspectral imaging for determining energy value of salmon fillets, and the provision of an alternative method for caloric density measurement for the food industry.

• 出版日期2016-12