Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

Abstract The potential of visible and near infrared (400–1000 nm) hyperspectral imaging as a rapid and non-invasive method was investigated to differentiate freshness of prawns. In both unfrozen and frozen groups (a total of 280 prawns), two different freshness levels were used for classification, respectively. Mean spectral data from the full surface of prawns were extracted automatically as the hyperspectral cubes. Both the first and second derivative spectra were performed for waveform analysis. Successive projections algorithm (SPA) was conducted to select the individual feature wavelengths for classification. Least squares-support vector machine (LS-SVM), adaptive boosting (AdaBoost) algorithm and back-propagation neutral networks (BP-NN) were carried out for classification using the derivative spectrums based on both full wavelengths and selected feature wavelengths. The results demonstrated that SPA–LS-SVM achieved satisfactory average correct classification rate of 98.33% and 95% for prediction samples in unfrozen and frozen groups, respectively. Visualization map of classification of eight prawns (two groups) was also presented. The overall results revealed that hyperspectral imaging technique is promising for freshness classification of prawns rapidly and non-invasively.

[1]  Fred Godtliebsen,et al.  Automatic nematode detection in cod fillets (Gadus morhua L.) by hyperspectral imaging , 2012 .

[2]  Johan A. K. Suykens,et al.  Least Squares Support Vector Machine Classifiers , 1999, Neural Processing Letters.

[3]  Di Wu,et al.  Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh. , 2013, Talanta.

[4]  G. Ólafsdóttir,et al.  Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction. , 2006, International journal of food microbiology.

[5]  K. Heia,et al.  Detection of Parasites in Cod Fillets by Using SIMCA Classification in Multispectral Images in the Visible and NIR Region , 2001 .

[6]  F. Özoğul,et al.  Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods , 2005 .

[7]  C. Jeenanunta,et al.  Application of Support Vector Classification Algorithms for the Prediction of Quality Level of Frozen Shrimps (Litopenaeus vannamei) Suitable for Sensor-Based Time-Temperature Monitoring , 2014, Food and Bioprocess Technology.

[8]  Yankun Peng,et al.  Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique , 2012 .

[9]  Gamal ElMasry,et al.  Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system , 2011 .

[10]  Yidan Bao,et al.  Rapid prediction of moisture content of dehydrated prawns using online hyperspectral imaging system. , 2012, Analytica chimica acta.

[11]  W. Kerr,et al.  Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage , 2007 .

[12]  Fei Liu,et al.  Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets , 2013, Food and Bioprocess Technology.

[13]  N Shigwedha,et al.  Meat science and technology , 2010 .

[14]  Da-Wen Sun,et al.  Computer vision––an objective, rapid and non-contact quality evaluation tool for the food industry , 2004 .

[15]  Karsten Heia,et al.  Automatic nematode detection in cod fillets (Gadus morhua) by transillumination hyperspectral imaging. , 2011, Journal of food science.

[16]  Douglas Fernandes Barbin,et al.  Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging , 2013 .

[17]  A. Polat,et al.  Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 °C) , 2004 .

[18]  Jens T. Thielemann,et al.  Non-Contact Transflectance near Infrared Imaging for Representative on-Line Sampling of Dried Salted Coalfish (Bacalao) , 2006 .

[19]  Gamal ElMasry,et al.  Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef , 2012 .

[20]  José M. Barat,et al.  Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method , 2012 .

[21]  Jitraporn Vongsvivut,et al.  Rapid Discrimination and Determination of Polyunsaturated Fatty Acid Composition in Marine Oils by FTIR Spectroscopy and Multivariate Data Analysis , 2014, Food and Bioprocess Technology.

[22]  K. Sallam.  Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. , 2007, Food chemistry.

[23]  Da-Wen Sun,et al.  Selection of EMC/ERH Isotherm Equations for Rapeseed , 1998 .

[24]  Jiewen Zhao,et al.  Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy , 2011 .

[25]  Karsten Heia,et al.  Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging , 2012 .

[26]  E. Velázquez,et al.  Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice , 2006 .

[27]  Cheng-Jin Du,et al.  Prediction of beef eating quality from colour, marbling and wavelet texture features. , 2008, Meat science.

[28]  Da-Wen Sun,et al.  Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry , 2014, Food and Bioprocess Technology.

[29]  Da-Wen Sun,et al.  Comparison and selection of EMC/ERH isotherm equations for rice , 1999 .

[30]  Da-Wen Sun,et al.  Rapid cooling of porous and moisture foods by using vacuum cooling technology , 2001 .

[31]  F. Zsila,et al.  Interaction of the disodium disuccinate derivative of meso-astaxanthin with human serum albumin: from chiral complexation to self-assembly. , 2003, Bioorganic & medicinal chemistry letters.

[32]  A. A. Gonçalves,et al.  The effect of glaze uptake on storage quality of frozen shrimp , 2009 .

[33]  José M. M. M. de Almeida,et al.  Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics , 2014, Food and Bioprocess Technology.

[34]  Liyun Zheng,et al.  Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples , 2009 .

[35]  Yong He,et al.  Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn , 2013 .

[36]  F. Özoğul,et al.  Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad , 2013 .

[37]  Ze’ev Schmilovitch,et al.  Forecast of Apple Internal Quality Indices at Harvest and During Storage by VIS-NIR Spectroscopy , 2014, Food and Bioprocess Technology.

[38]  S. Cakli,et al.  Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination , 2004 .

[39]  Jun-Hu Cheng,et al.  Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork , 2014, Food and Bioprocess Technology.

[40]  Di Wu,et al.  Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet , 2012 .

[41]  Da-Wen Sun,et al.  Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. , 2009, Meat science.

[42]  Gamal ElMasry,et al.  Application of NIR hyperspectral imaging for discrimination of lamb muscles , 2011 .

[43]  Yahong Yuan,et al.  Application of FT-NIR Spectroscopy to Apple Wine for Rapid Simultaneous Determination of Soluble Solids Content, pH, Total Acidity, and Total Ester Content , 2014, Food and Bioprocess Technology.

[44]  J. L. Woods,et al.  SIMULATION OF THE HEAT AND MOISTURE TRANSFER PROCESS DURING DRYING IN DEEP GRAIN BEDS , 1997 .

[45]  Da-Wen Sun,et al.  Shape Analysis of Agricultural Products: A Review of Recent Research Advances and Potential Application to Computer Vision , 2011 .

[46]  Gamal ElMasry,et al.  Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis. , 2012, Analytica chimica acta.

[47]  Gamal ElMasry,et al.  High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy. , 2008, Journal of agricultural and food chemistry.

[48]  R. Lu,et al.  Evaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared Spectroscopy , 2014, Food and Bioprocess Technology.

[49]  Michael Ngadi,et al.  Mapping of Fat and Moisture Distribution in Atlantic Salmon Using Near-Infrared Hyperspectral Imaging , 2013, Food and Bioprocess Technology.

[50]  C. K. Kamalakanth,et al.  Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage , 2013 .

[51]  Da-Wen Sun,et al.  Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review , 2012, Critical reviews in food science and nutrition.

[52]  Yoav Freund,et al.  A decision-theoretic generalization of on-line learning and an application to boosting , 1997, EuroCOLT.

[53]  Da-Wen Sun,et al.  Desorption isotherms for cooked and cured beef and pork , 2002 .

[54]  Hongbin Pu,et al.  Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging , 2014, Food and Bioprocess Technology.

[55]  Nuria Aleixos,et al.  Selection of Optimal Wavelength Features for Decay Detection in Citrus Fruit Using the ROC Curve and Neural Networks , 2013, Food and Bioprocess Technology.

[56]  Gamal ElMasry,et al.  Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging , 2011 .

[57]  Da-Wen Sun,et al.  Preservation of kiwifruit coated with an edible film at ambient temperature , 2001 .

[58]  Daniel Filippini,et al.  Fish freshness detection by a computer screen photoassisted based gas sensor array. , 2007, Analytica chimica acta.

[59]  Soottawat Benjakul,et al.  Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage , 2003 .

[60]  Louis W. Glorfeld.  A Methodology for simplification and interpretation of backpropagation-based neural network models , 1996 .