Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process
ABSTRACT: Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-11-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223005131 |
| _version_ | 1797653954404810752 |
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| author | Masoumeh Alinaghi David Nilsson Nikita Singh Annika Höjer Karin Hallin Saedén Johan Trygg |
| author_facet | Masoumeh Alinaghi David Nilsson Nikita Singh Annika Höjer Karin Hallin Saedén Johan Trygg |
| author_sort | Masoumeh Alinaghi |
| collection | DOAJ |
| description | ABSTRACT: Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process. |
| first_indexed | 2024-03-11T16:52:20Z |
| format | Article |
| id | doaj.art-596939a26d704ed5ac4cae40cbad27ac |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-11T16:52:20Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-596939a26d704ed5ac4cae40cbad27ac2023-10-21T04:21:49ZengElsevierJournal of Dairy Science0022-03022023-11-011061174077418Near-infrared hyperspectral image analysis for monitoring the cheese-ripening processMasoumeh Alinaghi0David Nilsson1Nikita Singh2Annika Höjer3Karin Hallin Saedén4Johan Trygg5Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine, Vienna 1210, AustriaChemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, SwedenChemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, SwedenNorrmejerier, Mejerivägen 2, Umeå SE-906 22, SwedenNorrmejerier, Mejerivägen 2, Umeå SE-906 22, SwedenChemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Sartorius Corporate Research, Sartorius, Sartorius Stedim Data Analytics, Umeå SE-903 33, Sweden; Corresponding authorABSTRACT: Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.http://www.sciencedirect.com/science/article/pii/S0022030223005131near-infrared hyperspectral imagingsensory analysischeese maturationfree amino acidshomogeneity distribution |
| spellingShingle | Masoumeh Alinaghi David Nilsson Nikita Singh Annika Höjer Karin Hallin Saedén Johan Trygg Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process Journal of Dairy Science near-infrared hyperspectral imaging sensory analysis cheese maturation free amino acids homogeneity distribution |
| title | Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process |
| title_full | Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process |
| title_fullStr | Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process |
| title_full_unstemmed | Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process |
| title_short | Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process |
| title_sort | near infrared hyperspectral image analysis for monitoring the cheese ripening process |
| topic | near-infrared hyperspectral imaging sensory analysis cheese maturation free amino acids homogeneity distribution |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223005131 |
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