Rapid and Nondestructive Freshness Determination of Tilapia Fillets by a Portable Near-Infrared Spectrometer Combined wi
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Rapid and Nondestructive Freshness Determination of Tilapia Fillets by a Portable Near-Infrared Spectrometer Combined with Chemometrics Methods Hai-Dong Yu 1 & Si-Min Zuo 1 & Guanghua Xia 1,2 & Xing Liu 1 & Yong-Huan Yun 1
&
Chenghui Zhang 1
Received: 24 March 2020 / Accepted: 28 June 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract To assess the freshness of tilapia fillets rapidly and nondestructively, near-infrared (NIR) spectroscopy technology in the spectral range from 900 to1700 nm was conducted by means of a portable spectrometer to determine the total volatile basic nitrogen (TVB-N) value of tilapia fillets stored at 4 °C. To establish a robust and high predictive NIR model between the collected NIR spectra and measured TVB-N values, a series of chemometric methods, including outlier elimination, spectral preprocessing, and optimal wavelength selection, were conducted. First, outlier elimination was utilized continuously by two times for the removement of the outlier samples. The results illustrated that outlier elimination was effective and useful to reduce outliers and develop the robust models. Second, spectral preprocessing was executed based on five preprocessing methods as well as their hybrid methods to pretreat the spectral data, and smoothing-first derivative (SM-D1) was proved to be the most effective methodology as result of its highest R2p and lowest RMSEP. Finally, optimal wavelength selection was carried out by several variable selection methods to establish simpler models with better predictive performance. It was manifested that the combination of iPLS-mVCPA-IRIV was proved to be the most reliable and outstanding method based on the R2p of 0.9201 and RMSEP of 2.0907. In general, it has been proved that NIR spectroscopy technique has the ability to measure TVB-N content of fillets for the evaluation of fish freshness in a rapid and nondestructive manner. Keywords Tilapia fillets . Freshness determination . Near-infrared spectroscopy . Chemometrics . Wavelength selection . Three-step hybrid strategy
Introduction Tilapia has become one of the most popular fisheries not only in China but also all over the world since it has the advantages such as strong hypoxia tolerance, disease-resistance ability, fast growth, and breed (Duan et al. 2011). Moreover, tilapia flesh, which owns the characteristics of tender texture, delicious taste, and high nutritional value, has been popular in the inland and international markets (Guan et al. 2013). It has been reported that * Yong-Huan Yun [email protected] * Chenghui Zhang [email protected] 1
College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
2
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
China has become one of main countries producing tilapia whose yield has reached 1.58 million tons (FAO 2017). However, the features of vulnerability and perishability that the flesh of fish p
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