Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging

• Published in: Life (Basel, Switzerland) Vol. 14; no. 5; p. 647
• Main Authors: Feng, Chao-Hui, Arai, Hirofumi, Rodríguez-Pulido, Francisco J.
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.05.2024
• Subjects: Calibration; Casings; Chemical properties; Citrus; Citrus fruits; Cooling; Coronaviruses; COVID-19; Food research; Hyperspectral imaging; Immersion; immersion vacuum cooling; Inspection; Kennard–Stone algorithm; Least squares method; Materia medica, Vegetable; Meat industry; Meat processing industry; Methods; modified casings; Moisture; Moisture content; Mold growths; Multivariate analysis; Plant extracts; Production processes; Regression models; sausage; Sausages; Spectrum analysis; Storage; Storage conditions; Submerging; Surfactants; Temperature; Vacuum; Water content; Japan; immersion vacuum cooling; sausage; Kennard–Stone algorithm; modified casings; hyperspectral imaging
• ISSN: 2075-1729; 2075-1729
• DOI: 10.3390/life14050647

The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (Rc2) of 0.6160 and a root mean square error of calibration (RMSEC) of 2.8130%. For the first time, prediction maps developed via HSI visualized the distribution of moisture content in the immersion vacuum-cooled sausages with unique modified casings in response to fluctuating storage conditions. The prediction maps showed exact parts with high water content, which will help us to monitor and prevent mold growth. The combination of HSI with multivariate analysis not only quantifies changes in moisture content but also visually represents them in response to various casing treatments under different storage conditions, illustrating the significant potential for real-time inspection and early mold detection in sausages within the processed meat industry.