Development of a novel quantitative function between spectral value and metmyoglobin content in Tan mutton
| Autor: | Lijuan Cheng, Guoling Wan, Naiyun Fan, Jingjing Ban, Ruirui Yuan, Guishan Liu, Jianguo He |
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| Rok vydání: | 2020 |
| Předmět: |
Value (computer science)
Color 01 natural sciences Analytical Chemistry 0404 agricultural biotechnology Partial least squares regression Animals Food science Least-Squares Analysis Mathematics Sheep Spectrum Analysis 010401 analytical chemistry Hyperspectral imaging 04 agricultural and veterinary sciences General Medicine Function (mathematics) 040401 food science Reflectivity 0104 chemical sciences Red Meat Metmyoglobin Content (measure theory) Food Analysis Food Science |
| Zdroj: | Food chemistry. 342 |
| ISSN: | 1873-7072 |
| Popis: | This study was aimed to establish a quantitative function between spectral reflectance values and metmyoglobin (MetMb) content in Tan mutton during refrigeration. Near-infrared hyperspectral data combined with generalized two-dimensional correlation spectroscopy (G2D-COS) method to identify characteristic bands and investigate the sequence of chemical waveband changes. Characteristic wavebands identified by G2D-COS analysis had the best performance in predicting the content of MetMb, with a high R2p of 0.849, a low RMSEP of 2.695 and a high RPD of 2.786. The results showed that the G2D-COS may be a powerful tool for describing intensity changes of MetMb band. The partial least square regression method was used to develop the relationships between the spectral values and MetMb content in Tan mutton meat for predicting MetMb content. This study has provided a convenient and rapid non-destructive quantitative method for assessing the color of Tan mutton meat. |
| Databáze: | OpenAIRE |
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