## 4 Conclusions  
This study aimed to assess the feasibility of using a hyperspectral imaging system to measure the moisture content of sausage cores after 16 days of cold room storage. The main conclusions can be drawn as follows:  
1. The results showed that sausage cores with treatment 19 (SLC: 2.11%, SOC: 1.18%, Treated time: 60 min, OPE: 0.12%, lactic acid addition to salt: 21 mL/kg NaCl) modified casing had lower moisture content than those with treatment 10 modified casing (SLC: 3.16%, SOC: 1.78%, treated time: 45 min, OPE: 0.26%, lactic acid addition to salt: 19.5 mL/kg NaCl). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Treatments**} & \multicolumn{2}{c}{**Training Set**} & \multicolumn{2}{c}{**Prediction Set**} & \multicolumn{2}{c}{**Cross-Validation**} \\  & \multicolumn{2}{c}{**(\(\textbf{n}=22\))**} & \multicolumn{2}{c}{**(\(\textbf{n}=11\))**} & \multicolumn{2}{c}{**Cross-Validation**} \\  & \multicolumn{2}{c}{**\(\textbf{R}_{\text{c}}^{2}\)**} & **RMSEC (\%)** & \(\textbf{R}_{\text{p}}^{2}\)** & **RMSEP (\%)** & \(\textbf{R}_{\text{cv}}^{2}\)** & **RMSECV (\%)** \\ \hline \multirow{10}{*}{Full wavelengths} & Untreated (Raw) & 0.2602 & 1.6653 & 0.0338 & 2.8540 & 0.0414 & 2.2560 \\  & Normalization & 0.3331 & 1.5812 & 0.0325 & 2.8559 & 0.0454 & 2.2513 \\  & 1 st Derivation & 0.5845 & 1.2480 & 0.0498 & 2.8302 & 0.0473 & 2.2491 \\  & 2 nd Derivation & 0.3165 & 1.6007 & Na & 3.1939 & 0.4003 & 1.7844 \\  & Standard normal variate & 0.0303 & 1.9067 & Na & 3.0137 & 0.0146 & 2.2873 \\  & Multiplicative scatter & 0.0300 & 1.9070 & Na & 3.0121 & 0.0143 & 2.2877 \\  & correction & & & & & \\ Full wavelengths & Normalization and 1 st & 0.7157 & 1.0324 & 0.0566 & 2.8200 & 0.0416 & 2.2558 \\  & Derivation & & & & & \\
1 st Derivation and & 0.0467 & 1.8905 & Na & 2.9187 & 0.0704 & 2.2216 \\  & Normalization and 2 nd & 0.3108 & 1.6074 & Na & 3.2091 & 0.3752 & 1.8213 \\  & Derivation & & & & & \\
2 nd Derivation and & 0.6033 & 1.2195 & 0.1348 & 2.7006 & 0.1464 & 2.1289 \\  & Normalization & & & & & \\ \hline \multirow{10}{*}{Import wavelengths} & Untreated (Raw) & 0.3143 & 1.6034 & 0.0444 & 2.8383 & 0.0304 & 2.2668 \\  & Normalization & 0.3149 & 1.6026 & 0.0579 & 2.8181 & 0.0791 & 2.2112 \\  & 1 st Derivation & 0.3761 & 1.5294 & 0.0241 & 2.8683 & 0.1696 & 2.0998 \\  & 2 nd Derivation & 0.3037 & 1.6157 & 0.0454 & 2.8368 & 0.1495 & 2.1250 \\  & Standard normal variate & 0.3218 & 1.5946 & 0.0446 & 2.8380 & 0.2197 & 2.0353 \\  & Multiplicative scatter & & & & & \\ correction & 0.3162 & 1.6011 & 0.0519 & 2.8271 & 0.05401 & 2.2411 \\  & Normalization and 1 st & & & & & \\ Normalization & 0.3436 & 1.5687 & 0.0301 & 2.8594 & 0.2060 & 2.0531 \\  & Derivation & & & & & \\
2 nd Derivation and & & & & & & \\ Normalization & 0.0647 & 1.8726 & Na & 3.0806 & 0.0872 & 2.2015 \\  & Normalization and 2 nd & & & & & \\
2 nd Derivation and & & & & & & \\ Normalization & 0.1846 & 1.7484 & Na & 2.9907 & 0.1375 & 2.1399 \\  & 2 nd Derivation and & & & & & \\ Normalization & 0.1751 & 1.7586 & 0.1150 & 2.7313 & 0.0104 & 2.2922 \\ \hline \hline \end{tabular} Note: RMSEC: the root mean square error of calibration; RMSECV: the root mean square error of validation.  
\end{table} 
Table 3: Moisture content of sausage cores using PLSR with the entire range of wavelengths. 2. Response surface methodology was used to investigate the effect of different modification processes with varying concentrations of orange extracts on moisture content, achieving an R\({}^{2}\) of 78.28% and an insignificant lack of fit. Moisture content increased to 48-50% when a high soy lecithin concentration (>3.9%) was associated with a higher soy oil concentration (2.0%) or a higher concentration of soy oil (>2.3%) combined with an addition of orange extracts between 0.05% and 0.40%. 3. Nine important wavelengths (405, 445, 425, 455, 585, 630, 1000, 1075, and 1095 nm) were identified that could be used for the development of a simple and cost-effective multispectral system or for online industrial employment.