Study on detections of free and bound water in sausage based on multispectral imaging technique

Wang Ju; LIU Changhong; ZHENG Lei

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Study on detections of free and bound water in sausage based on multispectral imaging technique

Wang Ju,LIU Changhong,ZHENG Lei * #

College of Food Science and Engineering, Hefei University of Technology, Hefei 230009

*Correspondence author

#Submitted by

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Funding: The Doctoral Scientific Foundation （No.No. 20120111110024）

Opened online:26 May 2016

Accepted by: none

Citation: Wang Ju,LIU Changhong,ZHENG Lei.Study on detections of free and bound water in sausage based on multispectral imaging technique[OL]. [26 May 2016] http://en.paper.edu.cn/en_releasepaper/content/4690243

Free and bound water are the two physical states of moisture, which directly influence on the qualities of meat products. The goal of this work was to explore the potential of multispectral imaging in combination with multivariate analysis for the identification of free and bound water in cooked pork sausages (CPS). Spectra and textures of 144 CPS treated by six salt concentrations (0-2.5%) were analyzed using different calibration models to find the most optimal results for predicting free and bound water contents in CPS. Based on a combination of spectral and textural features, partial least squares regression models performed well for predicting free and bound water contents with the correlation coefficient (r) of 0.832 and 0.918, respectively. The prediction equation was also transferred to each pixel in the image for visualizing the spatial distribution of the two water contents in CPS. The results indicated that multispectral imaging technique has the potential as a fast and non-invasive method for identifying the physical state of moisture in meat products.

Keywords:ultispectral imaging; Free water; Bound water; Sausage; Texture; Visualization

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