Application of hyperspectral imaging and colorimetric sensor array coupled with multivariate analysis for quality detection during salted duck eggs processing

Abstract

AbstractIn order to realize the evaluation of salted duck eggs quality, this study constructed salts‐sensitive colorimetric sensor array (CSA) based on silver nanoprisms (AgNPRs) etching principle and utilized hyperspectral imaging (HSI) system to capture the reflectance spectral of CSA and section of salted duck eggs. To minimize the noise in spectral signals, three preprocessing methods including Savitzky–Golay Smoothing (SG), standard normal variate (SNV) transformation, and multiplicative scatter correction were used. The competitive adaptive reweighted sampling and uninformative variables elimination were used to select the optimal wavelengths, and then partial least squares regression was used to predict moisture, lipid, and salt content (SC). Results demonstrated coefficients of determination of 0.8200, 0.8969, 0.8709, and 0.9239 for protein moisture, yolk moisture, yolk lipid, and protein SC. Visualization distribution maps successfully display the distribution of moisture and lipid content during salting periods. The results indicated that the CSA based on AgNPRs etching principle can be an effective tool in quantitative measurement of salt and HSI combining CSA can be applied to evaluate the quality of salted duck eggs comprehensively. The study offers a rapid detection method for the production and processing of salted duck eggs in the industry.Practical applicationA novel salts‐sensitive CSA was constructed to evaluate quality of salted duck eggs based on AgNPRs etching. This study designed and developed a portable sample collection device using 3D printing technology to acquire the information of samples and CSA at the same time. This study combined with HSI system and colorimetric sensor technology to evaluate the quality of salted duck eggs during the salting process.