Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

Food Chemistry

Volumn 145, Issue , 2014, Pages 228-236

  Huang, Lin ^a,b   Zhao, Jiewen ^b   Chen, Quansheng ^b   Zhang, Yanhua ^b  

^a JIANGSU UNIVERSITY   (China)

^b JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Computer vision (CV); Data fusion; Electronic nose (E nose); Near infrared spectroscopy (NIRS); Total volatile basic nitrogen (TVB N)

Indexed keywords

BACK-PROPAGATION ARTIFICIAL NEURAL NETWORK; DETERMINATION COEFFICIENTS; ELECTRONIC NOSE (E-NOSE); INDIVIDUAL CHARACTERISTICS; NON-DESTRUCTIVE MEASUREMENT; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS; THREE DIFFERENT TECHNIQUES; TOTAL VOLATILE BASIC NITROGENS;

DATA FUSION; FORECASTING; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY; NEURAL NETWORKS; NITROGEN; PRINCIPAL COMPONENT ANALYSIS; SENSORS;

MEATS;

NITROGEN; TOTAL VOLATILE BASIC NITROGEN; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ARTICLE; ARTIFICIAL NEURAL NETWORK; BACK PROPAGATION; COMPUTER SYSTEM; COMPUTER VISION; ELECTRONIC NOSE; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PORK; PRINCIPAL COMPONENT ANALYSIS; SENSOR; ACINETOBACTER; ANALYSIS; ANIMAL; BACILLUS; BROCHOTHRIX; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; GENETIC PROCEDURES; ISOLATION AND PURIFICATION; MEAT; PIG; PROCEDURES; PSEUDOMONAS; THEORETICAL MODEL;

ACINETOBACTER; ANIMALS; BACILLUS; BIOSENSING TECHNIQUES; BROCHOTHRIX; ELECTRONIC NOSE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; MEAT; MODELS, THEORETICAL; NEURAL NETWORKS (COMPUTER); NITROGEN; PRINCIPAL COMPONENT ANALYSIS; PSEUDOMONAS; SPECTROSCOPY, NEAR-INFRARED; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84883616804     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.073     Document Type: Article

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