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The non-destructive and rapid monitoring system for residual nitrite content in processed meat products is critical for ensuring food safety and regulatory compliance. This study was performed to investigate the application of hyperspectral imaging in combination with machine learning algorithms to predict and monitor residual nitrite concentrations in emulsified pork sausages. The emulsified pork sausage was formulated with 1.5% (w/w) sodium chloride, 0.3% (w/w) sodium tripolyphosphate, 0.5% (w/w) ascorbic acid, and sodium nitrite at concentrations of 0, 30, 60, 90, 120, and 150 mg/kg, based on total sample weight. Hyperspectral imaging measurements were conducted by capturing images of the cross-sections and lateral sides of sausage samples in a linescan mode, covering the spectral range of 1000–2500 nm. The analysis revealed that higher nitrite concentrations could influence the protein matrix and hydrogen-bonding capacities, which might cause increased reflectance at approximately 1080 nm and 1280 nm. Machine learning models, including XGBoost, CATboost, and LightGBM, were employed to analyze the hyperspectral data. XGBoost demonstrated the best performance, achieving an R2 of 0.999 and a root mean squared error of 0.095, highlighting its high predictive accuracy. This integration of hyperspectral imaging with advanced machine learning algorithms offers a non-destructive and real-time method for monitoring residual nitrite content in processed meat products, noticeably improving quality control processes in the meat industry. Additionally, real-time implementation in industrial settings could further streamline quality control and enhance operational efficiency. Further research should focus on validating these findings with larger sample sizes and more diverse datasets to ensure robustness.

This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% B. serrata, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, B. serrata, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.

This study was investigated to evaluate the antioxidant activity, the angiotensin I-converting enzyme (ACE) inhibition effect, and the α-amylase and α-glucosidase inhibition activities of hot pepper water extracts both before and after their fermentation. The fermented pepper water extract (FP) showed significantly higher total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition effect, metal chelating activity and ACE inhibition activity compared to the non-fermented raw pepper water extract (RP) (p < 0.05). Meanwhile, the FP showed lower α-amylase and higher α-glucosidase inhibitory activities, but the RP showed similar levels of α-amylase and α-glucosidase inhibitory activities. Taken together, these results suggested that fermented pepper extract using water should be expected to have potentially inhibitory effects against both hyperglycemia and hypertension.

This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p < 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p < 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p < 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p > 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.