Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn

By Di Wu, Hui Shi, Yong He, Xinjie Yu, Yidan Bao. 2013

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Multispectral image analysis approach to detect adulteration of beef and pork in raw meats (2015, background): “…al., 2013), pork in beef meatball (Rohman et al., 2011), pork meat in raw beef burger (Giaretta, Di Giuseppe, Lippert, Parente, & Di Maro, 2013), minced lamb (Kamruzzaman et al., 2013), gelatin in prawn (Wu et al., 2013), different types of caviar in Caspian caviar (Mohamadi Monavar et al., 2013).”
Variable Selection in Visible and Near-Infrared Spectral Analysis for Noninvasive Determination of Soluble Solids Content of ‘Ya’ Pear (2014, background): “Especially, a combination of SPA and UVE (UVE-SPA) has been reported in the recent study (Yang et al. 2011; Wu et al. 2012, 2013), and satisfactory prediction result was obtained comparingwith othermethods of variable selection.”
Recent Developments in Hyperspectral Imaging for Assessment of Food Quality and Safety (2014, background): “[87] to detect the gelatin adulteration in prawn.”
Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef (2019, unknown): “…Ropodi et al. 2017), pork in beef (Kamruzzaman et al. 2015b; Ropodi et al. 2015), chicken in beef (Kamruzzaman et al. 2016), and gelatin in prawn (Wu et al. 2013), to the best of our knowledge, few investigations on the detection of beef adulteration with duck using HSI have been found to date.”