【摘要】 近红外光谱(NIRS)作为新型光学检测技术在食品行业中得到广泛应用。该技术能实现肉品在线、快速、无损检测,是肉和肉制品品质分析的重要技术之一。文章综述了近红外光谱技术在肉类行业中的重要应用以及近年来的研究进展,主要包括蛋白质、脂肪及水分等影响肉类品质的化学组成成分分析,肉品感官品质如嫩度、保水性、肉色及新鲜度等指标的评价以及肉品的产地、品种等方面的鉴定。同时列举了近红外光谱技术在几种常见肉制品品质检测中的应用实例,并针对目前发展趋势展望了该技术的前景:近红外光谱技术在进一步深入研究提高肉品检测精度的基础上,通过与机器视觉技术等新型无损检测技术的融合以实现全面评价肉类品质的目标。更多还原

【Abstract】 As one of new optical detection methods,near-infrared spectroscopy(NIRS) technique has been widely used in food industry in recent years.NIRS technique is also promising for quality evaluation of meat and meat products and is characterized by its quickness,online operation and nondestructive detection.The present paper reviews the main application and recent development of research on near-infrared spectroscopy in meat industry,including components analysis,sensory quality evaluation as well as discrimination of production.It’s necessary to determine the content of main chemical components in a variety of meat such as protein,fat,water etc as they exert important influence on meat quality.Sensory quality including tenderness,water holding capacity,color,and freshness is commonly evaluated by human sensory system.Thus there is an obvious potential profit to achieve online determination industrialization for meat quality.Additionally the utilization of NIRS in quality detection of common meat products is particularized in this paper.Most study of near-infrared spectroscopy technique for meat quality evaluation lays emphasis on component analysis that especially has shown a progress in the determination of protein, fat,water and part of fatty acid,which has been investigated much recently.Not any kind of sensory quality can be well predicted by NIRS as it depends on the species of meat and the limitation of this optical technique.Therein beef is the mostly used object with many reports on the evaluation of tenderness compared to other types.There is a lot of investigation for sensory quality detection of pork on water holding capacity etc.Meanwhile this review also tries to come up with some perspectives on meat quality detection with near-infrared spectroscopy according to current development trend: on the basis of deeply improving the meat detection precision,near-infrared spectroscopy technique combined with other non-detection techniques like machine vision will be investigated in order to realize overall evaluation of meat quality.更多还原