Rapid and non-destructive assessment of polyunsaturated fatty acids contents in Salmon using near-infrared hyperspectral imaging

Feifei Tao; Ogan Mba; Li Liu; Michael Ngadi

doi:10.1117/12.2262862

28 April 2017 Rapid and non-destructive assessment of polyunsaturated fatty acids contents in Salmon using near-infrared hyperspectral imaging

Feifei Tao, Ogan Mba, Li Liu, Michael Ngadi

Author Affiliations +

Proceedings Volume 10213, Hyperspectral Imaging Sensors: Innovative Applications and Sensor Standards 2017; 102130B (2017) https://doi.org/10.1117/12.2262862
Event: SPIE Commercial + Scientific Sensing and Imaging, 2017, Anaheim, CA, United States

Abstract

Polyunsaturated fatty acids (PUFAs) are important nutrients present in Salmon. However, current methods for quantifying the fatty acids (FAs) contents in foods are generally based on gas chromatography (GC) technique, which is time-consuming, laborious and destructive to the tested samples. Therefore, the capability of near-infrared (NIR) hyperspectral imaging to predict the PUFAs contents of C20:2 n-6, C20:3 n-6, C20:5 n-3, C22:5 n-3 and C22:6 n-3 in Salmon fillets in a rapid and non-destructive way was investigated in this work. Mean reflectance spectra were first extracted from the region of interests (ROIs), and then the spectral pre-processing methods of 2^nd derivative and Savitzky-Golay (SG) smoothing were performed on the original spectra. Based on the original and the pre-processed spectra, PLSR technique was employed to develop the quantitative models for predicting each PUFA content in Salmon fillets. The results showed that for all the studied PUFAs, the quantitative models developed using the pre-processed reflectance spectra by “2^nd derivative + SG smoothing” could improve their modeling results. Good prediction results were achieved with RP and RMSEP of 0.91 and 0.75 mg/g dry weight, 0.86 and 1.44 mg/g dry weight, 0.82 and 3.01 mg/g dry weight for C20:3 n-6, C22:5 n-3 and C20:5 n-3, respectively after pre-processing by “2^nd derivative + SG smoothing”. The work demonstrated that NIR hyperspectral imaging could be a useful tool for rapid and non-destructive determination of the PUFA contents in fish fillets.

Conference Presentation

Citation Download Citation

Feifei Tao, Ogan Mba, Li Liu, and Michael Ngadi "Rapid and non-destructive assessment of polyunsaturated fatty acids contents in Salmon using near-infrared hyperspectral imaging", Proc. SPIE 10213, Hyperspectral Imaging Sensors: Innovative Applications and Sensor Standards 2017, 102130B (28 April 2017); https://doi.org/10.1117/12.2262862

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