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This study was carried out to investigate the feasibility of combining spectral with texture features in order to improve pH prediction for salted pork. Average spectra were extracted from the region of interest (ROI) of hyperspectral images over the wavelength region of 400–1000nm and 9 characteristic spectral variables were then selected by principal components analysis (PCA). Meanwhile, gray-level...
Drip loss and pH are important indices in quality assessment of salmon products. This work was carried out for rapid and non-destructive determination of drip loss and pH distribution in salmon fillets using near-infrared (Vis–NIR) hyperspectral imaging. Hyperspectral images were acquired for salmon fillet samples and their spectral signatures in the 400–1700nm range were extracted. Partial least...
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