摘要
加热终点温度(EPT)是在肉制品生产中控制食源性疾病的关键因素。现有的EPT检测方法虽然很多,但普遍存在耗时长,样品处理繁杂等不足。本文验证了近红外光谱法检测肉类EPT的可行性,为其在肉制品生产流通中的应用提供理论依据。采用近红外光谱(NIR)结合偏最小二乘法(PLS),由校正集建立模型,用已知EPT的检验集检验模型的判别效果。采用校正集的内部交叉验证均方差(RMSECV)确定猪肉、牛肉、羊肉的主成分数分别为12,10,13,此时校正集的RMSECV值分别为2.57%,1.98%和0.89%;所得校正模型的预测加热终点温度与实际加热终点温度之间的相关系数分别为0.9808,0.9872,0.9892;由所建模型对检验集样品的检验结果看,实际加热终点温度与近红外模型预测的加热终点温度具有很高的相关性,预测值的相关系数r分别为0.9940,0.9968,0.9915,预测均方差RMSEP分别为4.03%,3.86%,3.57%,预测标准差σ为1.06,0.92,1.49。由此得出结论:近红外光谱法能很好地用于肉制品EPT检测。
Endpoint temperature（EPT） of heat treated meat products is a determinant factor to control food-borne illness, which has been determined using different methods. However, common to those techniques are that they are time consuming, destructive and labour intensive. The purpose of this experiment is to verify the feasibility of using Near-infrared spectroscopy to detect the EPT, in the hope of providing theoretical foundation for EPT detect during the actual production and circulation. A calibration model was established based on the data of the spectral set by Near-infrared spectroscopy combined with partial least squares（PLS）. Then the effectiveness of which was tested through the samples which have known heated EPT. The principal component of the pork, beef and mutton was 12, 10 and 13 respective ascertained by cross-validation mean square error（RMSECV）, the minimum value of which was 2.57%, 1.98% and0.89% respective; the correlation coefficient（r） of calibration models were 0.9808, 0.9872 and 0.9892 respective. From the inspection result we can see that, there was a close relationship between the actual heating temperature and the temperature predicted by the calibration model. Of which the correlation coefficient（r） was 0.9940 for pork, 0.9968 for beef and 0.9915 for mutton; the prediction mean square error（RMSEP） was 4.03% 、3.86% and 3.57% respective; the prediction standard deviation was 1.06, 0.92 and 1.49 respective. Therefore, near-infrared spectroscopy could be used to predict the EPT of meat samples.
作者
刘功明
孙京新
李鹏
董佩瑜
徐幸莲
黄明
周光宏
Liu Gongming Sun Jingxin Li Peng Dong Peiyu Xu Xinglian Huang Ming Zhou Guanghong(Qingdao Agricultural University, Center of Meat Quality and Safiy Control of Shandong Province, Qingdao 266109, Shandong Nanjing Agricultural University, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第8期221-228,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
农业部公益性行业(农业)科研专项(201303083-2)
山东省现代农业产业技术体系家禽创新团队项目(SDAIT-11-11)
关键词
猪肉
牛肉
羊肉
近红外光谱
偏最小二乘法
终点温度
pork
beef
mutton
near-infrared spectroscopy
partial least squares
endpoint temperature
