Mapping changes in sarcoplasmatic and myofibrillar proteins in boiled pork using hyperspectral imaging with spectral processing methods

摘要

Hyperspectral imaging technology was investigated to examine the changes of sarcoplasmatic and myofibrillar proteins contents in boiled pork. Different spectral pre-processing methods were employed to improve the partial least squares regression (PLSR) models. Seven optimal wavelengths in the region of 400-2000 nm without spectral pre-processing were used to build the best PLSR model for predicting the sarcoplasmatic proteins contents with R-p(2) of 0.9185 and RMSEP of 2.50 mg/g. Based on multiplicative scatter correction (MSC) method, eight wavelengths in the region of 400-1000 nm were also selected to construct the best predictive PLSR model for myofibrillar protein contents with R-p(2) of 0.9161 and RMSEP of 2.71 mg/g. The changes in sarcoplasmatic and myofibrillar proteins contents of boiled pork during different cooking periods were successfully visualized.