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Article

Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy.

Food chemistry - 1 Apr 2018

Yang Yi, Zhuang Hong, Yoon Seung-Chul, Wang Wei, Jiang Hongzhe, Jia Beibei

Abstract excerpt

In this study visible/near-infrared spectroscopy (Vis/NIRS) was evaluated to rapidly classify intact chicken breast fillets. Five principal components (PC) were extracted from reference quality traits (L∗, pH, drip loss, expressible fluid, and salt-induced water gain). A quality grades classification method by PC1 score was proposed. With this method, 150 chicken fillets were properly classified into three...

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PMID: 29120769
DOI: 10.1016/j.foodchem.2017.09.148

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