Assessment of comprehensive PAH index in roasted Tan lamb by two‐dimensional correlation spectroscopy combined with hyperspectral imaging

Abstract

AbstractThermally processed meat may contain harmful compounds, including polycyclic aromatic hydrocarbons (PAHs). This study constructed, for the first time, the comprehensive PAH index (CPI) concentration (phenanthrene [26.47%], acenaphthene [21.83%], pyrene [18.64%], fluoranthene [17.11%], fluorene [8.49%], and anthracene [7.46%]). A visible near‐infrared (Vis–NIR) hyperspectral image (HSI) system was employed to detect CPI in 150 roasted Tan lamb samples. Furthermore, two‐dimensional correlation spectra were used to identify spectral features and reveal the order of chemical bond changes under the characteristic peaks at 579–737–631–449 nm. The results indicated that competitive adaptive reweighted sampling–multiple linear regression quantitative prediction model worked the best with calibration set coefficient of determination of 0.9161, calibration set coefficient of root mean square error of 2.3426 µg/kg, R‐squared prediction of 0.8469, and root mean square error of prediction of 2.4119 µg/kg. Finally, PAH content distributions were visualized using the best prediction model. This study aimed to propose a feasible method for CPI in roasted Tan lamb detection based on Vis–NIR HSI coupled with multivariate analysis methods.