Monitoring microstructural changes and moisture distribution of dry-cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study

BACKGROUND Various spectral profiles, including reflectance, absorbance, and Kubelka-Munk spectra, have been derived from hyperspectral images and used to develop multivariate models to evaluate changes in the quality of meat and meat products as a function of processing. However, none of these has the capacity to produce images of the structural changes often associated with processing. This study explored the feasibility of combining hyperspectral imaging (HSI) with confocal laser scanning microscopy (CLSM) to examine the impact of processing on microstructural changes and the evolution of moisture. Reflectance spectra features were obtained and transformed into absorbance and Kubelka-Munk spectra and their ability to predict moisture content using models established on partial least-squares regression were evaluated. RESULTS The partial least-squares regression model (full-band wavelength) dubbed Rs-MSC yielded the best result, with Rc2=0.967, RMSEC = 0.127, Rcv2=0.949, RMSECV = 0.418, Rp2=0.937, RMSEP = 0.824. Next, a total of 16 optimum wavelengths were selected using the competitive adaptive reweighted sampling algorithm. These wavelengths also yielded good results for Rs-MSC, with Rc2=0.958, RMSEC = 0.840, Rcv2=0.931, RMSECV = 0.118, Rp2=0.926, RMSEP = 0.121. Regarding moisture distribution and microstructure analysis, HSI and CLSM were able to reveal moisture content distribution and conformational differences in microstructure in the test samples. CONCLUSION Using HSI in synergy with CLSM may offer a reliable means for assessing both the chemical and structural changes that occur in other congener food products during processing. (c) 2020 Society of Chemical Industry

Automated summary

This study combined hyperspectral imaging with confocal laser scanning microscopy to examine the impact of processing on microstructural changes and moisture evolution. The models established using reflectance spectra features showed good ability to predict moisture content, with both full-band wavelength and selected optimum wavelengths yielding reliable results. HSI and CLSM were able to reveal moisture distribution and structural differences in microstructure, offering a reliable means for assessing chemical and structural changes in food products during processing.