Estimating Moisture Content of Sausages with Different Types of Casings via Hyperspectral Imaging in Tandem with Multivariate

The moisture levels in sausages that were stored for 16 days and added with different concentrations of orange extracts to a modification solution assessed using response surface methodology (RSM). Among the 32 treatment matrixes, 10 presented higher content than 19. Spectral pre-treatments employed enhance model’s robustness. raw pre-processed spectral data, as well content, fitted regression model. RSM outcomes showed interactive effects [soy lecithin concentration] × oil [orange extract addition] on significant (p < 0.05), resulting an R2 value 78.28% derived from second-order polynomial Hesperidin was identified primary component high-performance liquid chromatography (HPLC). PLSR model developed reflectance data after normalization 1st derivation pre-treatment coefficient determination calibration set (0.7157) untreated (0.2602). Furthermore, selection nine key wavelengths (405, 445, 425, 455, 585, 630, 1000, 1075, 1095 nm) could render simpler allow easy industrial applications.