Rapid Detection of Pea Protein Adulterated in Beef Based on Near-infrared Hyperspectral Technology

WANG Jingru; HE Hongju; ZHU Yadong; WANG Hui; MA Hanjun; CHEN Fusheng; ZHAO Shengming; NAN Haijuan

doi:10.13386/j.issn1002-0306.2022090263

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 312-317. > DOI: 10.13386/j.issn1002-0306.2022090263

WANG Jingru, HE Hongju, ZHU Yadong, et al. Rapid Detection of Pea Protein Adulterated in Beef Based on Near-infrared Hyperspectral Technology[J]. Science and Technology of Food Industry, 2023, 44(14): 312−317. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090263.

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Rapid Detection of Pea Protein Adulterated in Beef Based on Near-infrared Hyperspectral Technology

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China

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Received Date: September 25, 2022
Available Online: May 21, 2023

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Abstract

Abstract

Near-infrared hyperspectral imaging combined with partial least regression (PLSR) models for rapid and non-destructive detection of beef adulterated with pea protein was investigated. The adulteration samples were prepared by mixing pea protein into minced beef with a concentration gradient of 1%~30% (w/w) (interval of 1%), and a total of 93 samples were finally obtained to collect spectral information. After preprocessed by five methods including moving average smoothing (MAS), Gaussian filter smoothing (GFS), baseline correction (BC), Savitzky Golay convolution smoothing (SGCS), and standard normal variable correction (SNV), the spectra were used to construct prediction models by using PLSR algorithm. The regression coefficient (RC), stepwise and successive projections algorithm (SPA) were then used to select optimal wavelength for model optimization. The results showed that the full-band PLSR model constructed by GFS spectra had better prediction performance (R²_P=0.87, RMSEP=3.22%, ΔE=1.82, RPD=5.82). The 24 optimal wavelengths including 908.8, 913.7, 918.7, 928.5, 936.8, 945.0, 961.5, 971.3, 994.4, 1017.4, 1033.9, 1099.7, 1135.8, 1167.1, 1196.7, 1211.5, 1453.6, 1549.3, 1607.1, 1633.7, 1660.1, 1678.4, 1683.4 and 1686.7 nm were selected by RC method from the GFS spectra and the original PLSR model optimized with these wavelengths showed better performance (R²_P=0.90, RMSEP=2.85%, ΔE=1.13, RPD=6.19). In conclusion, it was possible to use hyperspectral imaging to achieve rapid and non-destructive detection of beef adulterated with pea protein.
- near-infrared,
- meat adulteration,
- pea protein,
- hyperspectral imaging,
- partial least squares,
- rapid detection

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