基于可见光和近红外光谱鲜猪肉蒸煮损失和嫩度检测的研究

蒸煮损失和嫩度是决定猪肉的食用品质的重要指标,文章提出了可见光/近红外漫反射光谱检测真空包装猪肉的蒸煮损失和嫩度的新方法,从而实现对其快速、无损、无污染测定。利用光谱专用分析软件Unscrambler9.6对采集的近红外漫反射光谱分别进行卷积平滑、二阶微分法和多元散射校正预处理,用偏最小二乘法(PLS)建立其定量校正模型。结果表明近红外光谱漫反射法的预测值与常规方法测定值的相关系数分别为0.81和0.78。该研究结果说明基于可见光/近红外光谱漫反射光谱的检测方法简便易行,是无损检测猪肉的蒸煮损失和嫩度的较好方法。

Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy

Cooking loss and tenderness are important quality characteristics of fresh pork. To find a rapid, non-destructive and non-contaminated method to measure them, visible/near infrared spectroscopy was proposed for measurement of cooking loss and tenderness of vacuum-packed pork loin. The acquired raw spectra were pretreated by Savisky-Golay smoothing, second derivative and MSC, respectively using the software of Unscrambler 9.6. A total of 104 samples were used in the experiment. The samples were divided into calibration set and validation set. The calibration set was used to set up calibration model and then the model was adopted to predict the samples of validation set. The partial least square regression (PLSR) was used to build calibration model. The results show that the correlation coefficient for cooking loss and shear force are 0.81 and 0.78 respectively. It is feasible and effective that measure cooking loss and shear force of vacuum-packed fresh pork loin using visible/near infrared spectroscopy in interactance mode.