Nondestructive Identification of Salmon Adulteration with Water Based on Hyperspectral Data

• Published in: Journal of food quality 2018-01, Vol.2018 (2018), p.1-10
• Main Authors: Lv, Yan, Zhang, Xu, Wang, Kunlun, Yan, Pengtao, Wang, Biyao, Zhang, Tao, Wang, Huihui
• Format: Article
• Language: English
• Subjects: Algorithms; Chromatography; Discriminant analysis; Food; Food quality; Identification; Laboratories; Pattern recognition; Principal components analysis; Visualization
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1155/2018/1809297

For the identification of salmon adulteration with water injection, a nondestructive identification method based on hyperspectral images was proposed. The hyperspectral images of salmon fillets in visible and near-infrared ranges (390–1050 nm) were obtained with a system. The original hyperspectral data were processed through the principal-component analysis (PCA). According to the image quality and PCA parameters, a second principal-component (PC2) image was selected as the feature image, and the wavelengths corresponding to the local extremum values of feature image weighting coefficients were extracted as feature wavelengths, which were 454.9, 512.3, and 569.1 nm. On this basis, the color combined with spectra at feature wavelengths, texture combined with spectra at feature wavelengths, and color-texture combined with spectra at feature wavelengths were independently set as the input, for the modeling of salmon adulteration identification based on the self-organizing feature map (SOM) network. The distances between neighboring neurons and feature weights of the models were analyzed to realize the visualization of identification results. The results showed that the SOM-based model, with texture-color combined with fusion features of spectra at feature wavelengths as the input, was evaluated to possess the best performance and identification accuracy is as high as 96.7%.