Seul-Ki-Chan Jeong , Kyung Jo , Seonmin Lee , Hayeon Jeon , Yun-Sang Choi , Samooel Jung
{"title":"利用高光谱成像系统根据冷冻条件和解冻损失对冷冻解冻猪里脊肉进行分类","authors":"Seul-Ki-Chan Jeong , Kyung Jo , Seonmin Lee , Hayeon Jeon , Yun-Sang Choi , Samooel Jung","doi":"10.1016/j.meatsci.2024.109716","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the suitability of a hyperspectral imaging (HSI) system for the classification of frozen-thawed pork loins according to their quality properties. The pork loin slices were frozen at −20, −50, and −70 °C for 1, 2, and 3 months (the 9 freezing conditions). After thawing pork loins at 2 °C, the hyperspectral image was obtained. The photomicrographs of the loins showed that the extracellular spaces were the biggest in the loins frozen at −20 °C for 3 months. The denaturation of myofibrillar proteins measured by the intrinsic tryptophan intensity and surface hydrophobicity was higher in the loins frozen at −20 °C than that of loins frozen at −50 and −70 °C for 2 and 3 months (<em>P</em> < 0.05). The highest and lowest thawing loss was observed in loins frozen at −20 °C for 3 months (9.1 %) and at −70 °C for 1 month (3.6 %), respectively. The classification by the HSI system for 10-class (the 9 freezing conditions and the 1 fresh loin) showed that the highest correct classification (CC%) rates were 83.20 % and 81.82 % in the calibration and prediction sets, respectively, when partial least squares discriminant analysis (PLS-DA) with pre-processing by baseline offset and second derivative was used. In addition, 93.36 % and 91.92 % of CC in the calibration and prediction sets, respectively, were found in the classification of 4-class (the 3 thawing losses and the 1 fresh loin) with the PLS-DA and read-once-write-many-columnar. This study demonstrates that the HSI system can be used to present information on the quality of frozen-thawed pork loin.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109716"},"PeriodicalIF":7.1000,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system\",\"authors\":\"Seul-Ki-Chan Jeong , Kyung Jo , Seonmin Lee , Hayeon Jeon , Yun-Sang Choi , Samooel Jung\",\"doi\":\"10.1016/j.meatsci.2024.109716\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the suitability of a hyperspectral imaging (HSI) system for the classification of frozen-thawed pork loins according to their quality properties. The pork loin slices were frozen at −20, −50, and −70 °C for 1, 2, and 3 months (the 9 freezing conditions). After thawing pork loins at 2 °C, the hyperspectral image was obtained. The photomicrographs of the loins showed that the extracellular spaces were the biggest in the loins frozen at −20 °C for 3 months. The denaturation of myofibrillar proteins measured by the intrinsic tryptophan intensity and surface hydrophobicity was higher in the loins frozen at −20 °C than that of loins frozen at −50 and −70 °C for 2 and 3 months (<em>P</em> < 0.05). The highest and lowest thawing loss was observed in loins frozen at −20 °C for 3 months (9.1 %) and at −70 °C for 1 month (3.6 %), respectively. The classification by the HSI system for 10-class (the 9 freezing conditions and the 1 fresh loin) showed that the highest correct classification (CC%) rates were 83.20 % and 81.82 % in the calibration and prediction sets, respectively, when partial least squares discriminant analysis (PLS-DA) with pre-processing by baseline offset and second derivative was used. In addition, 93.36 % and 91.92 % of CC in the calibration and prediction sets, respectively, were found in the classification of 4-class (the 3 thawing losses and the 1 fresh loin) with the PLS-DA and read-once-write-many-columnar. This study demonstrates that the HSI system can be used to present information on the quality of frozen-thawed pork loin.</div></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"221 \",\"pages\":\"Article 109716\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-11-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024002936\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024002936","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system
This study investigated the suitability of a hyperspectral imaging (HSI) system for the classification of frozen-thawed pork loins according to their quality properties. The pork loin slices were frozen at −20, −50, and −70 °C for 1, 2, and 3 months (the 9 freezing conditions). After thawing pork loins at 2 °C, the hyperspectral image was obtained. The photomicrographs of the loins showed that the extracellular spaces were the biggest in the loins frozen at −20 °C for 3 months. The denaturation of myofibrillar proteins measured by the intrinsic tryptophan intensity and surface hydrophobicity was higher in the loins frozen at −20 °C than that of loins frozen at −50 and −70 °C for 2 and 3 months (P < 0.05). The highest and lowest thawing loss was observed in loins frozen at −20 °C for 3 months (9.1 %) and at −70 °C for 1 month (3.6 %), respectively. The classification by the HSI system for 10-class (the 9 freezing conditions and the 1 fresh loin) showed that the highest correct classification (CC%) rates were 83.20 % and 81.82 % in the calibration and prediction sets, respectively, when partial least squares discriminant analysis (PLS-DA) with pre-processing by baseline offset and second derivative was used. In addition, 93.36 % and 91.92 % of CC in the calibration and prediction sets, respectively, were found in the classification of 4-class (the 3 thawing losses and the 1 fresh loin) with the PLS-DA and read-once-write-many-columnar. This study demonstrates that the HSI system can be used to present information on the quality of frozen-thawed pork loin.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.