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Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging

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Abstract

The freezing medium temperature and the freezing rate are two important parameters that affect the quality of frozen product. The traditional measurement of freezing parameters will destroy the integrity of the sample and can only be implemented during the freezing process. This study aimed to develop nondestructive hyperspectral imaging (HSI) methods to rapidly detect freezing parameters. The spectral features of the porcine meat samples in frozen state were studied, in which 90 pieces of porcine samples were frozen by different methods with different freezing medium (air and liquid) at different temperatures (from −20 to −120 °C) and freezing rates (from 0.307 to 5.1 cm/h). The result showed that the freezing process would strongly influence spectra of the frozen sample. The reflectance increased with the decrease in freezing medium temperatures, and the negative correlation reached a highly significant level. The freezing parameters did not change the position of the spectral peaks but altered the spectral intensity. Most changes were near 1070, 1172, 1420, 1586, and 1890 nm. The partial least-squares regression spectral models exhibited good performance for predicting freezing medium temperatures \( \left({R}_c^2=0.898,{R}_p^2=0.844\right) \) and freezing rates \( \left({R}_c^2=0.879,{R}_p^2=0.829\right) \). The study confirmed that could be used for measuring freezing parameters of frozen product. This novel method will not damage the sample integrity, and measurement can be implemented anytime rather than only during the freezing process by traditional methods.

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Acknowledgments

The authors gratefully acknowledge the Guangdong Province Government (China) for its support through the program “Leading Talent of Guangdong Province (Da-Wen Sun).” This research was also supported by the National Key Technologies R&D Program (2014BAD08B09), the International S&T Cooperation Programme of China (2015DFA71150), the International S&T Cooperation Projects of Guangdong Province (2013B051000010), the Natural Science Foundation of Guangdong Province (2014A030313244), the Key Projects of Administration of Ocean and Fisheries of Guangdong Province (A201401C04), and the Collaborative Innovation Major Special Projects of Guangzhou City (201508020097). The authors also appreciate the assistance provided by Qian Yang and Hai Gao in the experiment and the contribution of Paul B McNulty, Emeritus Professor of Biosystems Engineering, University College Dublin, Ireland, in editing this manuscript.

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Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China

    Anguo Xie, Da-Wen Sun, Zhiwei Zhu & Hongbin Pu

  2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, China

    Anguo Xie, Da-Wen Sun, Zhiwei Zhu & Hongbin Pu

  3. Food Refrigeration and Computerised Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

    Da-Wen Sun

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  1. Anguo Xie
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Correspondence to Da-Wen Sun.

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Xie, A., Sun, DW., Zhu, Z. et al. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging. Food Bioprocess Technol 9, 1444–1454 (2016). https://doi.org/10.1007/s11947-016-1766-2

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