Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 31 - 39

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034609

Prediction of Brochothrix thermosphacta in unpackaged and PE-packaged chilled pork chops based on hyperspectral imaging

  • ZHANG Zehua ,
  • LIU Xiaohua ,
  • LAN Weijie ,
  • TANG Changbo ,
  • TU Kang ,
  • WU Juqing ,
  • WU Jie ,
  • PAN Leiqing
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  • 1(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(School of Food and Biological Engineering, Bengbu University, Bengbu 233030, China)

Received date: 2022-12-13

  Revised date: 2023-01-28

  Online published: 2023-08-07

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Abstract

To investigate the applicability of hyperspectral imaging (HSI) for microbial detection of packaged chilled meat, a method was proposed for quantifying Brochothrix thermosphacta in packaged chilled pork chops by HSI. The HSI data in the 400-1 000 nm and 1 000-2 000 nm were collected from unpackaged and polyethylene (PE) packaged chilled pork chops inoculated with B. thermosphacta, and preprocessed using different preprocessing algorithms, followed by the extraction of feature wavelengths by the successive projection algorithm (SPA) and the competitive adaptive reweighting sampling (CARS). Then, the partial least squares (PLS) and support vector machine (SVM) models for predicting B. thermosphacta contents were developed based on the full-band and the characteristic wavelengths, respectively. The results showed that the spectral values of the PE-packaged samples were slightly lower than those of the unpackaged group, without affecting the accuracy of the model. The prediction models based on full-band and feature wavelengths within 400-1 000 nm for B. thermosphacta in unpackaged and PE-packaged chilled pork chops were superior to those within 1 000-2 000 nm, where prediction models based on the feature wavelengths screened by the SPA algorithm ensured high prediction accuracy while minimizing the wavelengths, and the optimal models were the 1 st-SPA- SVM model (RP2=0.932, RPD=3.674) for the unpackaged group and OSC-SPA-PLS model (RP2=0.919, RPD=3.537) for the PE-packaged group, respectively. It provides the methodological reference and data support for the application of HSI technology for the microbial detection in PE-packaged chilled meat.

Key words： PE-packaged chilled pork chops; Brochothrix thermosphacta; hyperspectral imaging; support vector machine; partial least squares

Cite this article

ZHANG Zehua , LIU Xiaohua , LAN Weijie , TANG Changbo , TU Kang , WU Juqing , WU Jie , PAN Leiqing . Prediction of Brochothrix thermosphacta in unpackaged and PE-packaged chilled pork chops based on hyperspectral imaging[J]. Food and Fermentation Industries, 2023 , 49(13) : 31 -39 . DOI: 10.13995/j.cnki.11-1802/ts.034609

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