Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging

R Calvini,V Pizzamiglio,S Michelini,A Ulrici,G Foca

doi:10.1016/j.foodcont.2021.108412

Abstract

The present study is focused on the evaluation of the effect of grater type and fat content of the pulp on the spectral response obtained by near infrared hyperspectral imaging (NIR-HSI), when this technique is used to determine the rind percentage in Parmigiano Reggiano (P-R) cheese.

Highlights

The Protected Designation of Origin (PDO) applied to Parmigiano Reggiano (P-R) cheese is extended to grated cheese products ob tained by P-R cheese wheels, under the condition that the product is grated in the specific production area and packaged immediately af terwards, in order to maintain its organoleptic properties.All the stages of P-R production are regulated by the Specifications of Parmigiano Reggiano Cheese, which define the re quirements of grated P-R cheese products
This model allows to evaluate the effect of rind percentage on the spectral response regardless of the other considered factors, i.e., of fat content and grater type, by projecting onto the submodel loading space the effect matrix ASrind summed with the Analysis of Variance Simultaneous Component Analysis (ASCA) residuals matrix E, as defined in equation (2)
This study of NIR hyperspectral images of grated Parmigiano Reggiano cheese was aimed at evaluating the effect on the spectral response of three factors, namely grater type, rind percentage and fat content of the pulp

Summary

Introduction

The Protected Designation of Origin (PDO) applied to Parmigiano Reggiano (P-R) cheese is extended to grated cheese products ob tained by P-R cheese wheels, under the condition that the product is grated in the specific production area and packaged immediately af terwards, in order to maintain its organoleptic properties.All the stages of P-R production are regulated by the Specifications of Parmigiano Reggiano Cheese (https://www.parmigianoreggiano.com/ consortium/rules_regulation_2/default.aspx), which define the re quirements of grated P-R cheese products. A maximum value is set for the rind percentage (RP) in grated P-R cheese, which should not exceed the 18% (w/w) value. In the frame of the implementation of fast and non-destructive methods to assess quality compliance of cheese products (Alinovi et al, 2019; Cevoli et al, 2013; Lei & Sun, 2019; Li Vigni et al, 2020), in a previous study we evaluated the potential of Near Infrared Hyper spectral Imaging (NIR-HSI) in the determination of rind percentage in grated Parmigiano Reggiano cheese (Calvini, Michelini, et al, 2020). NIR-HSI allows to combine the advantages of NIR spectroscopy and of imaging techniques, to obtain spectral and spatial information from a sample. Hyperspectral images ( named hypercubes) are three-dimensional data arrays with two spatial dimensions (x pixel rows and y pixel columns), accounting for pixel location on the sample sur face, and one spectral dimension, corresponding to the λ wavelengths acquired in a specific spectral range (Amigo et al, 2015; Gowen et al, 2007, 2008)

Methods

Results

Conclusion