Cargando…

Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts

The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology (RSM) and a hyperspectral imaging system in the spectral range of 390–1100 nm....

Descripción completa

Detalles Bibliográficos
Autores principales:	Feng, Chao-Hui, Arai, Hirofumi, Rodríguez-Pulido, Francisco J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000443/ https://www.ncbi.nlm.nih.gov/pubmed/36900582 http://dx.doi.org/10.3390/foods12051069

Ejemplares similares

Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology
por: Feng, Chao-Hui, et al.
Publicado: (2022)

Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods
por: Gong, Aiping, et al.
Publicado: (2017)

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract
por: Lashgari, Seyede Saba, et al.
Publicado: (2020)

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings
por: Feng, Chao-Hui, et al.
Publicado: (2020)

Analysis of Lard in Sausage Using Fourier Transform Infrared Spectrophotometer Combined with Chemometrics
por: Guntarti, Any, et al.
Publicado: (2019)

Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white
por: Wang, Zhong Feng, et al.
Publicado: (2018)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Application of hyperspectral imaging and chemometrics for variety classification of maize seeds
por: Zhao, Yiying, et al.
Publicado: (2018)

Detection of peanut seed vigor based on hyperspectral imaging and chemometrics
por: Zou, Zhiyong, et al.
Publicado: (2023)

Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
por: Jung, Jong-Hyun, et al.
Publicado: (2015)

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage
por: Aminzare, Majid, et al.
Publicado: (2022)

Assessment of Nitrite Content in Vienna Chicken Sausages Using Near-Infrared Hyperspectral Imaging
por: Tantinantrakun, Achiraya, et al.
Publicado: (2023)

Application of Hyperspectral Imaging and Chemometric Calibrations for Variety Discrimination of Maize Seeds
por: Zhang, Xiaolei, et al.
Publicado: (2012)

Tracking hidden organic carbon in rocks using chemometrics and hyperspectral imaging
por: Pisapia, Céline, et al.
Publicado: (2018)

The influence of fat substitution with κ‐carrageenan, konjac, and tragacanth on the textural properties of low‐fat sausage
por: Atashkar, Mehdi, et al.
Publicado: (2018)

Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages
por: Mohammadzadeh, Majid, et al.
Publicado: (2021)

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
por: Han, Xiaocui, et al.
Publicado: (2023)

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
por: Difonzo, Graziana, et al.
Publicado: (2022)

Chemometrics in Tandem with Hyperspectral Imaging for Detecting Authentication of Raw and Cooked Mutton Rolls
por: Jiang, Hongzhe, et al.
Publicado: (2021)

Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics
por: Hu, Yan, et al.
Publicado: (2022)

Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics
por: León-Ecay, Sara, et al.
Publicado: (2022)

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions
por: Shin, Sun-Hwa, et al.
Publicado: (2021)

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate
por: Choi, Ji Seon, et al.
Publicado: (2020)

Detection of Invisible Damages in ‘Rojo Brillante’ Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics
por: Munera, Sandra, et al.
Publicado: (2021)

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
por: You, Shuyi, et al.
Publicado: (2022)

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
por: Jin, Sang-Keun, et al.
Publicado: (2012)

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
por: Ham, Youn-Kyung, et al.
Publicado: (2020)

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Analysis of Pork in Beef Sausages Using LC-Orbitrap HRMS Untargeted Metabolomics Combined with Chemometrics for Halal Authentication Study
por: Windarsih, Anjar, et al.
Publicado: (2023)

Identification of Different Varieties of Sesame Oil Using Near-Infrared Hyperspectral Imaging and Chemometrics Algorithms
por: Xie, Chuanqi, et al.
Publicado: (2014)

Hyperspectral Imaging and Chemometric Modeling of Echinacea — A Novel Approach in the Quality Control of Herbal Medicines
por: Sandasi, Maxleene, et al.
Publicado: (2014)

Hyperspectral Imaging for Predicting the Internal Quality of Kiwifruits Based on Variable Selection Algorithms and Chemometric Models
por: Zhu, Hongyan, et al.
Publicado: (2017)

Detection of Chili Foreign Objects Using Hyperspectral Imaging Combined with Chemometric and Target Detection Algorithms
por: Shu, Zhan, et al.
Publicado: (2023)

Joint Texture Search and Histogram Redistribution for Hyperspectral Image Quality Improvement
por: Hu, Bingliang, et al.
Publicado: (2023)

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan
por: Lee, Chang Hoon, et al.
Publicado: (2019)

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages
por: Velasco, Lina, et al.
Publicado: (2021)

The effect of β-glucan and inulin on the reduction of aflatoxin B(1) level and assessment of textural and sensory properties in chicken sausages
por: Chaharaein, Mohsen, et al.
Publicado: (2021)

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening
por: Yim, Dong-Gyun, et al.
Publicado: (2015)

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
por: Jin, Sang Keun, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_cpb0e2r656vd45oiafo8ncblsv