期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 18, 期 1, 页码 213-230出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2013.828746
关键词
Blue cheeses; Image texture; Discrimination; Prediction; Physicochemical properties; Rheological behavior
The present study was aimed to investigate the potential of multispectral images coupled with chemometric tools (PLSDA and PLS-R) for: (1.) discriminating different French blue veined cheeses belonging to four brand products (Fourme d'Ambert, Fourme de Montbrison, Bleu d'Auvergne, and Bleu des Causses) and (2.) predicting some of physicochemical (pH, ash, dry matter, total nitrogen, water soluble nitrogen, Ca2+, Na+, Cl-, and P) and rheological properties (softening and dropping points). The results obtained showed that multispectral imaging system applied to anisotropic blue cheeses succeeded to: (1.) discriminate cheeses based on their blue veins features in spite of the visual similarity of their structure and appearance with percentage of correct classification varying between 30 and 100%; and (2.) predict selected parameters (i.e., Ca2+, Cl-, WSN, dropping, and softening points) since R-cv(2) >= 0.62 and RPD >= 1.62 were obtained. Moreover, the predictive results suggested that the image texture of cheese was strongly related to its physicochemical composition and rheological characteristics (softening and dropping points).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据