扬州大学学报（农业与生命科学版）2024，Vol.45Issue(1)：101-105,5.DOI:10.16872/j.cnki.1671-4652.2024.01.013
近红外光谱技术快速鉴别碱水浸泡鸡肉的研究
Study on rapid identification of alkali-soaked chicken meat by near-infrared spectroscopy
摘要
Abstract
A rapid identification model of alkaline-soaked chicken meat was established by using near-infrared spectral analysis combined with principal component analysis.The raw spectra were pretreated by smoothing,multiple scattering correction and first-order derivatives,and then subjected to systematic principal component analysis.The results showed that normal chicken meat and alkaline-soaked chicken meat could be clearly classified.The classification models were es-tablished by different spectral preprocessing methods using the soft independent modeling method.The results showed that by preprocessing the sample spectra with the 7-point savizkg golag method,the classification models had the highest correct rate.The correct rate of correction back judgment was 77.08％-100％and the correct rate of prediction was 81.25％-100％.The study showed that the NIR spectral analysis technique is feasible for the rapid identification of alka-li-soaked chicken meat.关键词
碱水浸泡鸡肉/近红外光谱技术/主成分分析Key words
alkali-soaked chicken meat/near-infrared spectroscopy/principal component analysis分类
农业科技引用本文复制引用
章明,樊艳凤,沈啸,唐修君,陆俊贤,高玉时..近红外光谱技术快速鉴别碱水浸泡鸡肉的研究[J].扬州大学学报（农业与生命科学版）,2024,45(1):101-105,5.基金项目
江苏省农业科技自主创新资金项目[CX(21)2011] （21）
扬州市社会发展项目(YZ2022090) （YZ2022090）
