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Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging

Xie, Anguo, Sun, Da-Wen, Zhu, Zhiwei, Pu, Hongbin
Food and bioprocess technology 2016 v.9 no.9 pp. 1444-1454
air, freezing, freezing point, hyperspectral imagery, least squares, models, pork, prediction, reflectance, swine, temperature
The freezing medium temperature and the freezing rate are two important parameters that affect the quality of frozen product. The traditional measurement of freezing parameters will destroy the integrity of the sample and can only be implemented during the freezing process. This study aimed to develop nondestructive hyperspectral imaging (HSI) methods to rapidly detect freezing parameters. The spectral features of the porcine meat samples in frozen state were studied, in which 90 pieces of porcine samples were frozen by different methods with different freezing medium (air and liquid) at different temperatures (from −20 to −120 °C) and freezing rates (from 0.307 to 5.1 cm/h). The result showed that the freezing process would strongly influence spectra of the frozen sample. The reflectance increased with the decrease in freezing medium temperatures, and the negative correlation reached a highly significant level. The freezing parameters did not change the position of the spectral peaks but altered the spectral intensity. Most changes were near 1070, 1172, 1420, 1586, and 1890 nm. The partial least-squares regression spectral models exhibited good performance for predicting freezing medium temperatures [Formula: see text] and freezing rates [Formula: see text]. The study confirmed that could be used for measuring freezing parameters of frozen product. This novel method will not damage the sample integrity, and measurement can be implemented anytime rather than only during the freezing process by traditional methods.