Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 325 - 334

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044032

Non-destructive and rapid detection of quality and safety of fermented sausages based on near-infrared spectroscopy

  • TAI Huazhang ,
  • ZHU Yi ,
  • SHU Chunxia ,
  • XU Xiaoyu ,
  • ZHANG Guodong ,
  • YUE Wanlin
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  • 1(Sichuan Key Laboratory of Food Microbiology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Sichuan Yue Laoda Food Co.Ltd., Bazhong 636600, China)

Received date: 2025-07-25

  Revised date: 2025-09-30

  Online published: 2026-06-03

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Abstract

With fermented sausage as the object, a quantitative analysis model for pH value, water activity, total bacterial count, and nitrite content during the fermentation process of sausage was established using near-infrared spectroscopy detection technology.Seven spectral preprocessing methods and two wavelength selection strategies were compared, and partial least squares method was used to develop four predictive models.Using the calibration set, the correlation coefficient (R2) of cross-validation set and prediction set, and root mean square errors as model evaluation indicators, the optimal modeling parameters have been selected to improve the accuracy and stability of the model.The results indicate that the developed prediction models for the 4 key quality indicators of the fermented sausage exhibited high predictive accuracy, with R2 values ranging from 0.90 to 0.97 and root mean square error of prediction values between 0.01 and 1.12.These models can be applied to real-time online detection of changes in quality indicators during sausage fermentation, providing an effective and reliable method and approach for rapid and non-destructive testing of sausage quality and safety.

Key words： fermented sausage; near-infrared spectroscopy; rapid and non-destructive detection; partial least squares method

Cite this article

TAI Huazhang , ZHU Yi , SHU Chunxia , XU Xiaoyu , ZHANG Guodong , YUE Wanlin . Non-destructive and rapid detection of quality and safety of fermented sausages based on near-infrared spectroscopy[J]. Food and Fermentation Industries, 2026 , 52(9) : 325 -334 . DOI: 10.13995/j.cnki.11-1802/ts.044032

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