食品与机械2017，Vol.33Issue(1)：48-50,118,4.DOI:10.13652/j.issn.1003-5788.2017.01.010
近红外光谱测定不同鲜肉肉糜中蛋白质含量
Prediction on protein concentration of fresh minced meat using near-infrared spectroscopy
摘要
Abstract
Meat samples for calibration (n=210, pork, beef and mutton n=70, respectively) were scanned, over a NIR spectral range of 4 000~10 000 cm-1, and the chemical analysis were performed.Meat samples (n=90, pork, beef and mutton n=30 respectively) were scanned and analyzed for prediction of protein content.It was developed a PLS regression model assaying based on different spectral pretreatment methods.The best calibrations models of fresh meat samples showed relatively good predictability for protein, the coefficient of determination of calibrations samples was 0.954, the coefficient of determination of prediction samples was 0.929, the RMSEC and RMSEP were 0.495 and 0.669, respectively.Therefore, the fresh meat quantitative models can apply for protein prediction for different meat samples, which enhanced its application range.关键词
近红外光谱技术/鲜肉/蛋白质/偏最小二乘法Key words
near-infrared spectroscopy technology/fresh meat/protein/partial least square method引用本文复制引用
赵文英,花锦,张梨花,张鑫鑫,籍智芬,陈梦男..近红外光谱测定不同鲜肉肉糜中蛋白质含量[J].食品与机械,2017,33(1):48-50,118,4.基金项目
山西省科技攻关项目(编号:20150313015) （编号:20150313015）
