【作者】 熊来怡； 胡耀华； 刘聪； 陈康乐； 郭康权；

【Author】 Xiong Laiyi1,Hu Yaohua1,Liu Cong2,Chen Kangle3,Guo Kangquan4(College of Mechanical and Electric Engineering,Northwest Agriculture and Forestry University,Yang Ling 712100,China)

【机构】 西北农林科技大学机械与电子工程学院；

【摘要】 运用近红外光谱检测生鲜猪肉贮藏于室温(约15℃)和冷藏温(约4℃)期间的挥发性盐基氮含量,并用偏最小二乘法(PLS)建立通用于此两种贮藏温的挥发性盐基氮含量的近红外校正模型。建模后,对样品光谱进行聚类分析,并结合感官评价综合研究猪肉在贮藏期挥发性盐基氮含量的变化情况并确定其在各个新鲜度下的分类阈值。研究表明:近红外光谱技术可用于建立通用于检测猪肉在室温和冷藏温两种贮藏温度下挥发性盐基氮含量的定量模型,并且将聚类分析应用到猪肉新鲜度的定性判别中,从而分析肉质在贮藏期的变化情况,并确定不同新鲜度下的挥发性盐基氮含量的分类阈值。更多还原

【Abstract】 In this experiment,Near-Infrared(NIR)Spectrometer technology was used to detect fresh pork rapidly which stored at two kinds of temperature,the correction models about TVB-N content was constructed with the best pretreatment method of spectral and partial least squares(PLS)regression.After constructing the correction models about TVB-N content,then used cluster analysis with the results of sensory evaluation for detecting pork at these two kinds of storage temperature to judge freshness and classify threshold value.Conclusions are:The Near-Infrared(NIR)Spectroscopy technology can be applied to detect TVB-N which reflects the quality changes of fresh pork stored at room temperature and refrigeration temperature.Cluster analysis can be used to judge the freshness of pork and analysis its change in storage,and it can classify the threshold value to confirm its freshness.更多还原