农业工程学报2012，Vol.28Issue(7)：254-259,6.DOI:10.3969/j.issn.1002-6819.2012.07.042
基于高光谱成像技术的猪肉新鲜度评价
Determination of pork freshness attributes by hyperspectral imaging technique
摘要
Abstract
The objectives of this research was to develop a hyperspectral imaging system to predict pork freshness based on quality attributes such as total volatile basic nitrogen (TVB-N) and pH value. Reflectance spectra were collected from the hyperspectral scattering images in the range of 470 to 1 000 nm, and pre-processed by Savitzky-Golay (S-G) based on five and eleven smoothening points and multiple scattering correlation (MSC) methods separately. Their prediction results were compared with prediction models developed by partial least square regression (PLSR) method. PLSR with S-G pre-processing could predict pork TVB-N with correlation coefficient (Rv) of 0.90 and standard error of prediction (SEP) of 7.80. Similarly PLSR with MSC pre-processing data predicted pork TVB-N with Rv of 0.89 and SEP of 8.0. The prediction model established using MSC as pre-processing method yielded better result for prediction of pH value, which Rv was 0.79 and SEP was 0.37. The result showed that, by the prediction models for TVB-N and pH value with MSC pre-processing method, the prediction accuracy for pork freshness classification could reach up to 91%. The research demonstrates that the hyperspectral imaging technique can be applied in rapid and non-destructive detection of pork freshness.关键词
光谱分析/肉制品/pH值/无损检测/高光谱/猪肉新鲜度/挥发性盐基氮/偏最小二乘回归Key words
spectrum analysis/meats/pH value/nondestructive examination/hyperspectral imaging technique/pork freshness/TVB-N/PLSR分类
农业科技引用本文复制引用
张雷蕾,李永玉,彭彦昆,王伟,江发潮,陶斐斐,单佳佳..基于高光谱成像技术的猪肉新鲜度评价[J].农业工程学报,2012,28(7):254-259,6.基金项目
公益性行业(农业)科研专项经费资助(项目编号:201003008) （农业）
