中国食品学报2013，Vol.13Issue(2)：188-192,5.
近红外光谱技术检测鱼丸凝胶温度的方法研究
Predicting the Gel Molding Temperature of Fish-bails Using Near-infrared Reflectance Spectroscopy
摘要
Abstract
The gel molding temperature of fish-ball seriously related to the quality and shelf—life of fish-ball. Near-infrared reflectance spectroscopy (NIRS) was used as a rapid and nondestructive method to determine the gel molding temperature of fish-balls. 150 fish-balls produced at 5 different temperatures (40 ℃ ,50 ℃ ,70 ℃ ,80 ℃ ,90 ℃) were prepared for establishing the predicting models. Soft independent modeling of class analogy(SIMCA) and partial least-squares (PLS) were used to develop a calibration which was tested with a validation set. SIMCA provided satisfactory classification results about these different fish-balls. The classification accuracy for the prediction samples achieve to 92%. The optimal PLS model is acquired by the fitting spectral pretreatment methods. The multiply correlation coefficient (R), root mean square error of calibration (RMSEC) and root mean square error of validation (RMSEV) are respectively 0.97077, 4.49 and 4.58 in the model. A promising linear relationship was observed between NIR-predicted temperatures and the actual gel molding temperatures. The result demonstrate that NIR can effectively achieve the molding temperature of fish-balls' qualitative discrimination and quantitative prediction, this could provides theoretic basis for the real-time and on-line quality monitoring of fish-balls.关键词
近红外光谱/鱼丸/SIMCA/PLSKey words
near infrared reflectance spectroscopy(NIRS)/ fish-ball/ SIMCA/ PLS引用本文复制引用
励建荣,俞启,王丽..近红外光谱技术检测鱼丸凝胶温度的方法研究[J].中国食品学报,2013,13(2):188-192,5.基金项目
国家自然科学基金项目(30800916,31071514) （30800916,31071514）
十二五国家支撑计划项目(2012BAD29B06) （2012BAD29B06）
