A method for predicting TVB-N content of cooked beef based on hyperspectral image

Authors

TIAN Weixin, College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China
HE Dandan, College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China
YANG Dong, Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
LU Anxiang, College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China; Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

Abstract

Based on the shortcomings of the traditional detection methods for meat freshness, such as time-consuming, laborious, low efficiency, loss and other defects, and put forward using hyperspectral imaging (HSI) technology to predict cooked beef freshness index of volatile basic nitrogen (TVB-N) content. Firstly, the hyperspectral data of cooked beef samples were obtained by HSI system, and the black and white correction was carried out. And then, the hyperspectral data was preprocessed using the moving average smoothing and the multiple scattering corrections. Finally, the support vector regression (SVR) method was used to establish the prediction model of TVB-N content based on the whole spectral feature, single spectral feature, single texture feature and PCA fusion feature. The experimental results showed that the Average Predicting Accuracy (APA) for the TVB-N content index of freshness could reach 85.13% by SVR model with PCA fusion feature, also showed that hyperspectral imaging technology combined with information fusion technology could improve the prediction accuracy of the model.

Publication Date

12-28-2016

First Page

70

Last Page

74

DOI

10.13652/j.issn.1003-5788.2016.12.015

Recommended Citation

Weixin, TIAN; Dandan, HE; Dong, YANG; and Anxiang, LU (2016) "A method for predicting TVB-N content of cooked beef based on hyperspectral image," Food and Machinery: Vol. 32: Iss. 12, Article 15.
DOI: 10.13652/j.issn.1003-5788.2016.12.015
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/15

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