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Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.
Robert, Chima; Jessep, William; Sutton, Joshua J; Hicks, Talia M; Loeffen, Mark; Farouk, Mustafa; Ward, James F; Bain, Wendy E; Craigie, Cameron R; Fraser-Miller, Sara J; Gordon, Keith C.
Afiliación
  • Robert C; Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Jessep W; Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Sutton JJ; Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Hicks TM; AgResearch, Grasslands Research Centre, Private Bag 11008, Palmerston North 4410, New Zealand.
  • Loeffen M; Delytics Ltd., Waikato Innovation Centre, Hamilton East, Hamilton 3216, New Zealand.
  • Farouk M; AgResearch, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand.
  • Ward JF; AgResearch, Invermay Research Centre, Private Bag 50034, Mosgiel 9053, New Zealand.
  • Bain WE; AgResearch, Invermay Research Centre, Private Bag 50034, Mosgiel 9053, New Zealand.
  • Craigie CR; AgResearch, Lincoln Research Centre, Private Bag 4749, Christchurch 8140, New Zealand.
  • Fraser-Miller SJ; Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: sara.miller@otago.ac.nz.
  • Gordon KC; Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: keith.gordon@otago.ac.nz.
Food Chem ; 361: 130154, 2021 Nov 01.
Article en En | MEDLINE | ID: mdl-34077882
The implementation of Raman and infrared spectroscopy with three data fusion strategies to predict pH and % IMF content of red meat was investigated. Raman and FTIR systems were utilized to assess quality parameters of intact red meat. Quantitative models were built using PLS, with model performances assessed with respect to the determination coefficient (R2), root mean square error and normalized root mean square error (NRMSEP). Results obtained on validation against an independent test set show that the high-level fusion strategy had the best performance in predicting the observed pH; with RP2 and NRMSEP values of 0.73 and 12.9% respectively, whereas low-level fusion strategy showed promise in predicting % IMF (NRMSEP = 8.5%). The fusion of data from more than one technique at low and high level resulted in improvement in the model performances; highlighting the possibility of information enhancement.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría Raman / Espectroscopía Infrarroja por Transformada de Fourier / Carne Roja / Análisis de los Alimentos Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Reino Unido
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Espectrometría Raman / Espectroscopía Infrarroja por Transformada de Fourier / Carne Roja / Análisis de los Alimentos Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Reino Unido