Fabricating a novel colorimetric-bionic sensor coupled multivariate calibration for simultaneous determination of myoglobin proportions in pork

The quality of pork meat is considerable importance as one the principal sources proteins. study proposed quantification myoglobin proportions (deoxymyoglobin, oxymyoglobin and metmyoglobin) in by exploring feasibility colorimetric-bionic sensor array combined with efficient variable selection algorithms. Specifically, a novel consists nine chemically responsive dyes was fabricated. Subsequently, multivariate calibration algorithms such partial least square (PLS), uninformative elimination-PLS (UVE-PLS), bootstrapping soft shrinkage-PLS (BOSS-PLS) random frog-PLS (RF-PLS) were applied appraised. correlation coefficients prediction (Rp), root mean error (RMSEP), residual predictive deviation (RPD) used for performance appraisal models. Optimum results noticed RF-PLS (0.8412 ≤ Rp≤0.9484, 1.69 RMSEP≤3.79, 1.68 RPD≤3.14). Therefore, this proved that sensors could be rapid, simple, non-destructive detection meat.