A new comprehensive quantitative index for the assessment of essential amino acid quality in beef using Vis-NIR hyperspectral imaging combined with LSTM

• Published in: Food chemistry Vol. 440; p. 138040
• Main Authors: Dong, Fujia, Bi, Yongzhao, Hao, Jie, Liu, Sijia, Yi, Weiguo, Yu, Wenjie, Lv, Yu, Cui, Jiarui, Li, Hui, Xian, Jinhua, Chen, Sichun, Wang, Songlei
• Format: Journal Article
• Language: English
• Published: England 15.05.2024
• Subjects: Visualization; Factor analysis; Long short-term memory; Chemometrics; Essential amino acid; Composite index; Hyperspectral imaging
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138040

The quality of beef is usually predicted by measuring a single index rather than a comprehensive index. To precisely determine the essential amino acid (EAA) contents in 360 beef samples, the feasibility of optimized spectral detection techniques based on the comprehensive EAA index (CEI) and comprehensive weight index (CWI) constructed by factor analysis was explored. Two-dimensional correlation spectroscopy (2D-COS) was used to analyse the mechanisms of spectral peak shifts in complex disturbance systems with CEI and CWI contents, and 15 sensitive feature variables were extracted to establish a quantitative analysis model of a long short-term memory network (LSTM). The results indicated that 2D-COS had good predictive performance in both CEI-LSTM (R of 0.9095 and RPD of 2.76) and CWI-LSTM (R of 0.8449 and RPD of 2.45), which reduced data information by 88%. This indicates that utilizing 2D-COS can eliminate collinearity and redundant information among variables while achieving data dimensionality reduction and simplification of calibration models. Furthermore, a spatial distribution map of the comprehensive EAA content was generated by combining the optimal prediction model. This study demonstrated that the comprehensive index method furnishes a new approach to rapidly evaluate EAA content.