生物加工过程2012，Vol.10Issue(6)：51-55,5.DOI:10.3969/j.issn.1672-3678.2012.06.011
近红外光谱技术预测猪肉的pH、嫩度和蒸煮损失
Predicting pH values, tenderness and cooking loss of chilled pork based on near infrared spectroscopy
摘要
Abstract
The feasibility by using near infrared spectroscopy ( NIR) to predict physical attributes of chilled pork was focused on, and the effects of different methods of preprocessing spectra and modeling on the accuracy of the established models were studied. The samples were selected from the undercut of one batch carcasses after 24 h post-mortem, the diffuse reflectance spectrams with 4 000-10 000 cm-1 scanning information were collected for modeling. The results showed that the mathematical model for predicting pH values of chilled pork by PLS after validation test was proved and it had higher correlation parameters (R2C =0.88, R2p = 0. 80, SEC = 0. 08 , SEP = 0. 08 ) , while for tenderness and cooking loss with lower ones (R2c=0. 50 and 0. 57,R2P = 0. 34 and 0. 50). Moreover, the study also indicated that the method for smoothing spectra combined with multiplicative scatter correction ( MSC ) or standard normal variable transformation (SNV) was better than other methods of pre-treatment spectra.关键词
近红外光谱/物理特性/猪肉/偏最小二乘法Key words
near infrared spectroscopy/physical characteristics/pork/partial least squares分类
化学化工引用本文复制引用
董庆利,熊成,胡孟晗,姚远..近红外光谱技术预测猪肉的pH、嫩度和蒸煮损失[J].生物加工过程,2012,10(6):51-55,5.基金项目
国家自然科学基金资助项目(31271896) （31271896）
上海市自然科学基金资助项目(12ZR1420500) （12ZR1420500）
