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KMID : 1024620180380020362
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Food Science of Animal Resources
2018 Volume.38 No. 2 p.362 ~ p.375
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A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork
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Xu Yi
Chen Quansheng
Liu Yan
Sun Xin
Huang Qiping
Ouyang Qin
Zhao Jiewen
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Abstract
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This study proposed a rapid microscopic examination method for pork freshness evaluation by using the self-assembled hyperspectral microscopic imaging (HMI) system with the help of feature extraction algorithm and pattern recognition methods. Pork samples were stored for different days ranging from 0 to 5 days and the freshness of samples was divided into three levels which were determined by total volatile basic nitrogen (TVB-N) content. Meanwhile, hyperspectral microscopic images of samples were acquired by HMI system and processed by the following steps for the further analysis. Firstly, characteristic hyperspectral microscopic images were extracted by using principal component analysis (PCA) and then texture features were selected based on the gray level co-occurrence matrix (GLCM). Next, features data were reduced dimensionality by fisher discriminant analysis (FDA) for further building classification model. Finally, compared with linear discriminant analysis (LDA) model and support vector machine (SVM) model, good back propagation artificial neural network (BP-ANN) model obtained the best freshness classification with a 100 % accuracy rating based on the extracted data. The results confirm that the fabricated HMI system combined with multivariate algorithms has ability to evaluate the fresh degree of pork accurately in the microscopic level, which plays an important role in animal food quality control.
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KEYWORD
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pork , fresh degree evaluation , hyperspectral microscopic imaging , texture analysis
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