Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics

•Hyperspectral imaging used for the first time to detect ATP content of cooked sausage.•Distribution map of ATP content was innovatively developed by R statistics.•10 optimal wavelengths were successfully selected.•PLSR model developed using optimal wavelengths (PLSR-O) achieved high rp2 of 0.8606.•PLSR-O model achieved root mean square error of prediction of 0.014. A hyperspectral imaging (HSI) system (380–1000 nm) was investigated for non-invasively estimating adenosine triphosphate (ATP) content in ready-to-eat sausages during 5 days storage at 35 °C. A set of pretreated combinations were carried out on preprocessing the spectra to improve the performance of partial least squares regression (PLSR). According to the regression coefficient values, ten important wavelengths (385, 390, 395, 505, 580, 670, 745, 780, 855, and 955 nm) were selected in this study. PLSR models developed using full wavelengths and optimal wavelengths showed the prediction coefficient of determination (rp2) up to 0.8324 and 0.8606, respectively. The concentration and location of the ATP content in sausages were for the first time displayed via chemical imaging developed by R statistics. Combining HSI and multivariate analysis can quantify and visualize ATP dynamic changes during storage and a great potential in the processed meat industry for real-time inspection.