Rapid determination of biogenic amines in cooked beef using hyperspectral imaging with sparse representation algorithm

文献类型： 外文期刊

第一作者： Yang, Dong

作者： Yang, Dong;Lu, Anxiang;Wang, Jihua;Yang, Dong;Wang, Jihua;Lu, Anxiang;Ren, Dong;Wang, Jihua;Lu, Anxiang;Wang, Jihua

作者机构：

关键词： Hyperspectral imaging;Cooked beef;Sparse representation;Biogenic amine;PCA

期刊名称：INFRARED PHYSICS & TECHNOLOGY （ 影响因子：2.638； 五年影响因子：2.581 ）

ISSN： 1350-4495

年卷期： 2017 年 86 卷

页码：

收录情况： SCI

摘要： This study explored the feasibility of rapid detection of biogenic amines (BAs) in cooked beef during the storage process using hyperspectral imaging technique combined with sparse representation (SR) algorithm. The hyperspectral images of samples were collected in the two spectral ranges of 400-1000 nm and 1000-1800 nm, separately. The spectral data were reduced dimensionality by SR and principal component analysis (PCA) algorithms, and then integrated the least square support vector machine (LS-SVM) to build the SR-LS-SVM and PC-LS-SVM models for the prediction of BAs values in cooked beef. The results showed that the SR-LS-SVM model exhibited the best predictive ability with determination coefficients R-P(2),) of 0.943 and root mean square errors (RMSEP) of 1.206 in the range of 400-1000 nm of prediction set. The SR and PCA algorithms were further combined to establish the best SR-PC-LS-SVM model for BAs prediction, which had high R-P(2), of 0.969 and low RMSEP of 1.039 in the region of 400-1000 nm. The visual map of the BAs was generated using the best SR-PC-LS-SVM model with imaging process algorithms, which could be used to observe the changes of BAs in cooked beef more intuitively. The study demonstrated that hyperspectral imaging technique combined with sparse representation were able to detect effectively the BAs values in cooked beef during storage and the built SR-PC-LS-SVM model had a potential for rapid and accurate determination of freshness indexes in other meat and meat products. (C) 2017 Elsevier B.V. All rights reserved.

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