摘要
检测肉品品质的传统方法需要依赖经验，存在主观性，且操作较为繁琐。本文提出将红外光谱技术用于肉品品质的快速检测。文章描述了猪肉、牛肉、明虾肉及鸡胸肉样本衰减全反射中红外光谱图的差异。指出其主要不同区域在波长1800～1000cm^-1之间：采用Ward离差平方和法对不同新鲜程度的牛肉样本在波长1800～1000cm^-1。间的特征光谱进行聚类分析．结果表明对新鲜度的分类基本正确：分析12个冷鲜猪肉与其复冻猪肉的近红外光谱差异．并在8500—7300cm^-1和6000—5400cm^-1。区域进行主成分分析．结果两者在二维主成分空间明显分为两类。分类研究结果表明，红外光谱技术在肉品种类鉴别、新鲜度识别及冷鲜肉和冻肉识别的品质检测中，具有快速、客观的特点。
Traditional meat quality detection methods depend on individual experience, which is subjective, tedious and laborious. In this work, the feasibility study on the use of infrared spectroscopy for the fast and correctly detecting the quality of meat was carried out. Spectra difference of pork, beef, prawn and chicken meat samples in the range of 1 800-1 000cm-1 were recorded by attenuated total reflectance （ATR） infrared spectroscopy; Beef samples with different degrees of freshness were correctly clustered by Ward＇s method in the range of 1 800-1 000cm-1; Twelve fresh pork sampies and twelve frozen-then-thawed ones were remarkably clustered in the two-dimensional principle component analysis （PCA） space with the extraction of spectra characteristic in the range of 8 500-7 300 cm-1 and 6 000-5 400cm-1. The results show that infrared spectroscopy, which is a rapid and objective tool, have the potential for the classification of meat products in meat quality analysis.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第5期232-236,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
红外光谱
肉品
品质研究
infrared spectroscopy
meat
quality study
