naa a22 4500 510725864 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0825-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0825-6 Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen-Thawed Fish Fillets [Elektronische Daten] [Fengle Zhu, Derong Zhang, Yong He, Fei Liu, Da-Wen Sun] The potential of visible and near infrared (VIS/NIR) hyperspectral imaging was investigated as a rapid and nondestructive technique to determine whether fish has been frozen-thawed. A total of 108 halibut (Psetta maxima) fillets were studied, including 48 fresh and 60 frozen-thawed (F-T) samples. Regarding the F-T samples, two speeds of freezing (fast and slow) were tested. The hyperspectral images of fillets were captured using a pushbroom hyperspectral imaging system in the spectral region of 380 to 1,030nm. All images were calibrated for reflectance, followed by the minimum noise fraction rotation to reduce the noise. A region-of-interest (ROI) at the image center was selected, and the average spectral data were generated from the ROI image. Dimension reduction was carried out on the ROI image by principal component analysis. The first three principal components (PCs) explained over 98% of variances of all spectral bands. Gray-level co-occurrence matrix analysis was implemented on the three PC images to extract 36 textural feature variables in total. Least squares-support vector machine classification models were developed to differentiate between fresh and F-T fish based on (1) spectral variables; (2) textural variables; (3) combined spectral and textural variables, respectively. Satisfactory average correct classification rate of 97.22% for the prediction samples based on (3) was achieved, which was superior to the results based on (1) or (2). The results turned worse when different freezing rates were taken into consideration to classify three groups of fish. The overall results indicate that VIS/NIR hyperspectral imaging technique is promising for the reliable differentiation between fresh and F-T fish. Springer Science+Business Media, LLC, 2012 Fresh fish nationallicence Frozen-thawed fish nationallicence Differentiation nationallicence Hyperspectral imaging nationallicence Least squares-support vector machine nationallicence Zhu Fengle College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, 310058, Hangzhou, Zhejiang, People's Republic of China aut Zhang Derong Ningbo Institute of Technology, Zhejiang University, 315000, Ningbo, China aut He Yong College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, 310058, Hangzhou, Zhejiang, People's Republic of China aut Liu Fei College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, 310058, Hangzhou, Zhejiang, People's Republic of China aut Sun Da-Wen Food Refrigeration and Computerised Food Technology, National University of Ireland, Dublin 4, Belfield, Ireland aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2931-2937 1935-5130 6:10<2931 2013 6 11947 https://doi.org/10.1007/s11947-012-0825-6 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0825-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhu Fengle College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, 310058, Hangzhou, Zhejiang, People's Republic of China aut NATIONALLICENCE 700 1- Zhang Derong Ningbo Institute of Technology, Zhejiang University, 315000, Ningbo, China aut NATIONALLICENCE 700 1- He Yong College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, 310058, Hangzhou, Zhejiang, People's Republic of China aut NATIONALLICENCE 700 1- Liu Fei College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, 310058, Hangzhou, Zhejiang, People's Republic of China aut NATIONALLICENCE 700 1- Sun Da-Wen Food Refrigeration and Computerised Food Technology, National University of Ireland, Dublin 4, Belfield, Ireland aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2931-2937 1935-5130 6:10<2931 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer