[1]赵钜阳(,王萌,石长波*.近红外光谱法检测猪肉的水分含量[J].中国调味品,2018,(7):131-135.[doi:10.3969/j.issn.1000-9973.2018.07.028]
 ZHAO Ju-Yang,WANG Meng,SHI Chang-Bo*.Detection of Water Holding Capacity of Chinese ork by Near-infrared Reflectance Spectroscopy[J].CHINA CONDIMENT,2018,(7):131-135.[doi:10.3969/j.issn.1000-9973.2018.07.028]
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近红外光谱法检测猪肉的水分含量()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
131-135
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Detection of Water Holding Capacity of Chinese ork by Near-infrared Reflectance Spectroscopy
文章编号:
1000-9973(2018)07-0131-05
作者:
赵钜阳(王萌石长波*
(哈尔滨商业大学旅游烹饪学院,哈尔滨 150030)
Author(s):
ZHAO Ju-Yang WANG Meng SHI Chang-Bo*
(College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150030, China)
关键词:
近红外光谱猪肉水分含量
Keywords:
near-infrared reflectance spectroscopy Chinese fried pork water holding capacity near infrared spectral model
分类号:
TS251.51
DOI:
10.3969/j.issn.1000-9973.2018.07.028
文献标志码:
A
摘要:
水分含量是评价品质优劣的重要指标,与肉品的多汁性、口感和嫩度密切相关,但检测水分含量的传统方法是直接干燥法,耗时耗力。本实验应用傅立叶变换近红外光谱分析技术建立猪肉水分含量快速无损检测。利用平滑结合一阶微分预处理方式并结合马氏距离校正均方(RMSEC)学生残差剔除异常样本,建立最佳模型。结果显示,模型的相关系数(R)为0.9760,校正均方差值RMSEC)为0.0674,且根据预测值与真实值得比较发现,预测结果正确率大于99.1%表明该分析方法准确可靠,有望在猪肉水分含量检测中得到广泛应用。
Abstract:
Water holding capacity is an important indicator to evaluate the quality of meat products. It is closely related to the succulent, taste and tenderness of meat products. However, the traditional determination of water holding capacity of meat products is though direct drying method which is time and labor consuming. In the study, a nondestructive and rapid detection of water holding capacity of Chinese fried pork is established by near-infrared reflectance spectroscopy (NIRS).Using smoothing combined with first-order differential preprocessing method,then mahalanobis distance, cross validation of internal crossovers (RMSECV) and studentized residual are carried out to eliminate the abnormal samples and establish the calibration model. The results show that the correlation coefficient (R) of the model is 0.9760 and the RMSC is 0.0674. According to the comparison between the predicted value and the actual value, the correct rate of the prediction result is larger than 99.1%, indicating that the analysis method is accurate and reliable. It is expected to be widely used in the detection of pork moisture content in Chinese cooking

参考文献/References:

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备注/Memo

备注/Memo:
*通信作者:石长波,教授,主要研究方向为烹饪科学.
更新日期/Last Update: 2018-08-08