Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork

• Published in: Food science & technology 2022-04, Vol.160, p.113304, Article 113304
• Main Authors: Ouyang, Qin, Liu, Lihua, Zareef, Muhammad, Wang, Li, Chen, Quansheng
• Format: Article
• Language: English
• Subjects: Cooking loss rate; freeze-thaw cycles; least squares; near-infrared spectroscopy; Pork; pork quality; Portable system; prediction; rapid methods; spectral analysis; Variable selection; Visible and near-infrared spectroscopy
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113304

In this study, a portable visible and near-infrared (Vis-NIR) spectroscopy system was developed to quickly assess the cooking loss rate in pork, with findings comparing spectra from frozen and thawed pork. Firstly, the Vis-NIR spectral data of samples were collected under freezing and thawing conditions. After selecting characteristic variables using four different variable selection algorithms, partial least square (PLS) was used to predict cooking loss rate. The competitive adaptive reweighted sampling PLS (CARS-PLS) models were noted with higher prediction results, based on correlation coefficients of calibration (Rc) = 0.8362 and prediction (Rp) = 0.8154 for frozen pork samples spectra, while Rc and Rp for thawed pork samples spectra were noted as 0.8748 and 0.8421, respectively. The results of the comparison showed that the prediction effects of frozen and thawed pork spectra were similar. The current method has an excellent prospect to predict frozen pork quality without thawing. •A portable Vis-NIR system was developed for accessing cooking loss rate of pork.•Different variable selection methods were compared in modeling.•Similar and good prediction results were achieved for both frozen and thawed pork.•The CARS-PLS model for cooking loss rate achieved the best results.