基于近红外光谱的冷鲜肉--解冻肉的判别研究

Discrimination of fresh and frozen-thawed meat based on near infrared spectroscopy

中文关键词:  近红外  冷鲜肉  解冻肉  判别研究

英文关键词:Near infrared spectroscopy  fresh pork  frozen-thawed pork  discrimination

中文摘要:

      目的 利用近红外光谱对冷鲜肉和解冻肉进行判别研究。方法 利用385~935 nm的近红外光谱系统, 采集冷鲜肉与解冻肉表面的反射光谱数据, 采用Savitzky-Golay(S-G)平滑和标准变量正态变换(SNVT)方法对光谱数据进行预处理。然后利用主成分分析法(PCA)实现数据降维, 提取主成分后结合两种状态的肉的理化指标(L*值, a*值, pH, 蒸煮损失和嫩度), 分别利用Fisher判别法、贝叶斯判别法两种判别分析方法对冷鲜肉和解冻肉进行判别研究。结果 两种判别分析方法, 均取得较好的分类效果, 尤其是Fisher判别法, 校正集的回判正确率为96.67%, 验证集的正确率为100%。结论 近红外光谱技术应用于冷鲜肉和解冻肉的鉴别是可行的。

英文摘要:

      Objective To discriminate fresh and frozen-thawed pork using near infrared spectroscopy. Methods Reflectance spectroscopy data were obtained from the fresh and frozen-thawed pork surface of 385~935 nm by use of near-infrared spectroscopy system. The Savitzky-Golay (S-G) smooth and standard normal variables transform (SNVT) were carried out as pre-treatment methods of the spectral data. Then principal component analysis (PCA) for data dimension reduction was used. Two discriminant analysis methods including Fisher discriminant method and Bayes discriminant method were used in the experiment to discriminate the samples based on the extracting principal components combined with their physical and chemical indexes (L* value, a* value, pH value, cooking loss and tenderness). Results Both the used discriminant analysis methods had good results, especially the Fisher discriminant method. The identify accuracy of the calibration was 96.67%, and the validation was 100%. Conclusion It is feasible for the near infrared spectroscopy to be applied for identification of fresh and frozen-thawed meat.