Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis

Abstract

Muscle foods play an important role in providing a vital source of high-quality protein, amino acids and vitamin for human health. Chemical composition is one of the most vital information of muscle foods, which directly relates to the quality of pork, beef, chicken, fish and other meats. Therefore, it is significant to identify the chemical information of muscle foods for the purpose of controlling the quality and safety of meat. Hyperspectral imaging can obtain spectral and spatial information of targets simultaneously and has been developed for rapid and nondestructive determination and identification of chemical information of muscle foods. This review focuses on recent applications of hyperspectral imaging technology for the measurement and analysis of chemical composition of muscle foods, including moisture content, fat and fatty acid, pH, protein content, pigment, salt content and freshness attributes. The fundamentals of hyperspectral imaging as well as future development trends are also presented and discussed.