## 1 Introduction  
Hyperspectral imaging (HSI), which can allow measured parameters to be displayed from pixel to pixel [1; 2; 3], is widely applied to various foodstuffs, such as grape [4; 5; 6], pork [7; 8; 9], blueberry [10; 11], sheep [12; 13; 14], strawberries [15], beef [16; 17; 18; 19], and processed meat products [20; 21; 22; 22]. The physicochemical attributes, microbiological attributes, and sensory attributes of dry-cured sausages (vacuum-packed) have been assessed by HSI [23]. [PERSON] et al. (2018) employed multispectral imaging to evaluate the moisture and water-holding capacity of cooked pork sausage, and the partial least squares regression model (PLSR) developed for predicting those parameters showed a correlation coefficient of 0.949 and 0.832, respectively [24]. The color [3] and pH [25] of sausages were evaluated by HSI associated with PLSR, with the highest determination coefficient of the calibration group (R\({}_{2}^{\text{c}}\)) achieved at 0.934 [3] and 0.73 [25], respectively. The moisture contents of freeze-thaw cycles within five times were estimated by HSI coupled with an electronic nose. The combination of HSI and electronic nose technologies using an improved decision fusion model demonstrated the highest predictive capacity, with a determination coefficient of prediction group (R\({}_{p}^{2}\)) of 0.9533 and root mean square error of prediction (RMSEP) of 0.3869 [7]. It is clearly demonstrated that HSI is a novel and powerful analytical technology in comparison to traditional spectroscopic methods. Sausages, which are made from comminuted meats, have been prevalent for thousands of years. Although how and when the first sausage was invented is not clearly recorded,delicious sausage products were consumed during annual orgistic festivals and sacrifices. The sausage casings, which are applied to hold the comminuted meats, should be strong enough to bear the pressure generated during stuffing or cooking while maintaining their tender taste at the same time [26]. Sausage manufacturers are frustrated by the casing burst incident because it will cause a lot of food waste and hinder rapid sausage production. To this end, the casing, modified by different concentrations of surfactant solution and stored in the slush salt, was investigated [27]. The modified casings were observed to be more porous and could lessen the burst incidence [27]. There is a necessity for a deeper study of how this type of casing responds to the moisture content during mid-long-term storage. Moisture content (MC) is an essential parameter to evaluate sausages because it is related to the lipids that influence eating quality, such as flavor, juiciness, color, and appearance [7]. Microbial growth will be also profoundly influenced by moisture content because micro-organisms will make use of the water inside the sausage for biological activities. The moisture content of the sausage has a strong relationship with other parameters, such as water activity, textural tenderness, water holding capacity, and so on [28; 29; 30]. All of those will finally affect the shelf life and quality evaluation of the sausage. Due to the porous nature of the modified casing, there is a risk of micro-organism growth or lipid oxidation, necessitating the use of natural preservatives to ensure its quality and prolong its shelf life. From an economical point of view, the recycling of waste orange peels can not only solve the environmental problem but also be a good material supplier for extracting flavonoids for the pharmaceutical industry. Hesperidin, as the main component that exists in orange peels, belongs to flavonoids and possesses antioxidative, anti-inflammatory, and anti-cancer properties [31; 32] and may have a function in the therapy of SARS-CoV-2 [33]. Hesperidin is effective against various types of cancer, such as liver cancer, breast cancer, lung cancer, and others [34].