1. The State Key Laboratory of Remote Sensing Sciences, Institute of Remote Sensing Applications, Chinese Academy of Sciences, Beijing 100101, China 2. Graduate University of Chinese Academy of Sciences, Beijing 100049, China
Abstract：In the present paper, a self-developed Field imaging spectrometer system (FISS) was used to detect whether pork has been frozen and thawed. The preservation time of fresh pork has also been identified. Fresh and frozen-thawed pork was scanned and imaged and hyperspectral image cubes were acquired using FISS. To eliminate high-frequency random noise and baseline offset and improve the multi-collinearity, all samples were preprocessed by MNF (Minimum noise fraction) transform and first derivative. Multiple analysis models were built by using Wilks’ lambda stepwise method to select proper wavelengths. Fisher LDA (linear discriminant analysis) was performed to discriminate fresh and frozen-thawed pork. Eight selected bands gave 99% correct results of fresh or frozen-thawed pork samples. For the freshness by the day, classification accuracy reached 98% with 6 selected bands, while for the freshness by the hour, classification accuracy reached 93.6% with all 28 selected bands. The results showed that FISS might be used as a screening method to identify the quality of meat.
[1] Thyholt K, Isaksson T. Journal of the Science and Food Agriculture, 1997, 73: 525. [2] Boulter J I, Boland G J, Trevors J T. World Journal of Microbiology & Biotechnology, 2000, 16: 115. [3] Srensen L B. Bulletin of International Institute of Refrigeration, 2002，4: 4. [4] Duflos G, Le F B, Mulak V, el at. Journal of the Science of Food and Agriculture, 2002, 82: 1341. [5] LI Min-zan，HAN Dong-hai，WANG Xiu(李民赞，韩东海，王 秀). Spectroscopy and Its Applications(光谱分析技术及其应用). Beijing: Science Press(北京：科学出版社)，2006. [6] HU Yao-hua, GUO Kang-quan, Suzuki T N, et al(胡耀华, 郭康权, 铃木孝范，等). Journal of Northwest A&F University(Natural Science Edition)(西北农林科技大学学报·自然科学版), 2008, 36(7): 160. [7] Ripoche A, Guillard A S. Meat Science, 2001, 58(3): 299. [8] Gonzalez-Martin I, Gonzalez-Perez C, Hernandez-Mendez J, et al. Analytica Chimica Acta, 2002, 468(2): 293. [9] Gonzalez-Martin I, Gonzalez-Perez C, Alvarez-Garcia N, et al. Meat Science, 3005, 69(2): 243. [10] Tùgersen G, Arnesen J F, Nilsen B N, et al. Meat Science, 2003, 63: 515. [11] Anderson N M, Walker P N. Transaction of the ASAE, 2003, 46(1): 117. [12] Savenije B, Geesink G H, Van Der Palen J G P, et al. Meat Science, 2006, 73(1): 181. [13] TONG Qing-xi, XUE Yong-qi, WANG Jin-nian, et al(童庆禧，薛永祺，王晋年，等). Journal of Remote Sensing(遥感学报), 2010, 14(3): 416. [14] ZHANG Liang-pei, ZHANG Li-fu(张良培，张立福). Hyperspectral Remote Sensing(高光谱遥感). Wuhan: Wuhan Univeisity Press(武汉: 武汉大学出版社), 2005. [15] TONG Qing-xi, ZHANG Bing, ZHENG Lan-fen(童庆禧，张 兵，郑兰芬). Hyperspectral Remote Sensing(高光谱遥感—原理、技术与应用). Beijing: Higher Education Press(北京：高等教育出版社), 2006. [16] Hunt M C, Acton J C, Benedict R C, el at. Proceedings 44th Reciprocal Meat Conference, 1991, Appendix 1.
