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文章摘要
利用近红外光谱结合电子鼻技术快速无损鉴别长期冻藏猪肉
Non-destructive Identification of Long-term Frozen Pork by Near Infrared Analysis Technology and Electronic Nose Technique
投稿时间:2020-04-22  修订日期:2020-05-29
DOI:
中文关键词: 长期冻藏肉  猪肉  近红外光谱  电子鼻  快速无损检测
英文关键词: Long-term frozen meat  Porf  Near Infrared Technology  Electronic nose  Non-destructive testing
基金项目:哈尔滨商业大学“青年创新人才”支持计划项目(2019CX23),哈尔滨商业大学博士科研启动项目(2019DS060),烹饪科学四川省高等学校重点实验室资助项目(PRKX201901)
作者单位E-mail
赵钜阳 哈尔滨商业大学旅游烹饪学院 342128510@qq.com 
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中文摘要:
      利用可见-近红外光谱技术和电子鼻主成分分析技术对新鲜肉和长期冻藏猪肉进行快速无损鉴别。首先通过近红外分析技术采集新鲜肉样(-18℃贮藏0、3月)和长期冻藏肉(-18℃贮藏6、9月)的判别样本光谱图,对样品的光谱值进行直接判别分析,采用不同的预处理方式优化长期冻藏猪肉和新鲜肉的判别模型并分别进行主成分分析,结果显示所得模型直接定性判别分析新鲜肉与长期冻藏肉。最后结合电子鼻分析技术可有效区分冻藏猪肉和新鲜猪肉。本研究为长期冻藏肉制品的快速无损鉴别提供一定的理论依据。
英文摘要:
      Visible-near infrared spectroscopy and electronic nose analysis were used to rapidly nondestructively identify fresh meat and long-term frozen pork. The pork frozen for 0 and 3 months represented fresh samples and pork frozen for 6 or 9 months at -18℃ represented long-term frozen meat samples. The spectrograms of all samples were collected and analyzed by direct discriminant analysis. Different pretreatment methods were used to optimize the discriminant model of long-term frozen pork and fresh pork, and then principal component analysis was carried out respectively. The model could effectively distinguish fresh meat from long-term frozen meat. Finally, The results of electronic nose analysis showed that it could distinguish the long-term frozen pork from the fresh pork. This study will provide a theoretical basis for rapid nondestructive testing of long-term frozen meat products.
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