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标题：Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology
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作者：Chao-Hui Feng ; Hirofumi Arai ; Francisco J. Rodríguez-Pulido 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：18
DOI：10.3390/foods11182797
语种：English
出版社：MDPI Publishing
摘要：The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for the first time by hyperspectral imaging (350–1100 nm) coupled with response surface methodology (RSM). A partial least squares regression (PLSR) model was developed to relate the spectra to the pH of sausages. Spectral pretreatment, including first derivative, second derivative, multiplicative scatter correction (MSC), standard normal variate (SNV), normalization, and normalization, with different combinations was employed to improve model performance. RSM showed that only soy lecithin and OE interactively affected the pH of sausages ( p < 0.05). The pH value decreased when the casing was treated with a higher concentration of soy lecithin with 0.26% OE. As the first and second derivatives are commonly used to eliminate the baseline shift, the PLSR model derived from absorbance pretreated by the first derivative in the full wavelengths showed a calibration coefficient of determination (R 2) of 0.73 with a root mean square error of calibration of 0.4283. Twelve feature wavelengths were selected with a comparable R 2 value compared with the full wavelengths. The prediction map enables the visualization of the pH evolution of sausages stuffed in the modified casings added with OE.
关键词：casing modification;orange extracts;hyperspectral imaging;response surface methodology;partial least squares regression