近红外光谱技术在肉类品质评价中的应用

Appication of near infrared spectroscopy in meat quality evaluation

中文关键词:  近红外光谱  肉品  定性鉴别  定量分析

英文关键词:near-infrared spectroscopy  meat  qualitative identification  quantitative analysis

中文摘要:

      我国作为肉品消耗大国, 肉类品质一直是政府和百姓关注的热点问题。传统肉品检测方法不仅所用试剂会对环境造成污染, 而且检测周期也很难满足当今快速增长的肉品消耗需求。近红外光谱作为一个快速、无损、无污染、效率高、低成本、响应速度快、选择性强、抗干扰能力强和多组分同时分析(即一个近红外光谱数据可获得样品多种物质信息)的检测技术已逐渐被广泛用于肉品检测领域。本文综述了近红外光谱技术在肉品种类判别、产地溯源和品质分类定性鉴别中的研究, 以及在肉品颜色、pH值、持水力和常规化学组成定量分析中的研究, 并对近红外光谱在肉品检测领域的发展前景进行展望, 以期为更好评价肉类品质提供参考。

英文摘要:

      As a country with large meat consumption, meat quality has always been a hot issue for the government and the people. Traditional meat testing methods not only cause environmental pollution, but also the detection cycle is difficult to meet today's fast-growing meat consumption needs. As a fast, nondestructive, pollution-free, high efficiency, low cost, fast response time, strong selectivity, strong anti-interference ability and multi-component simultaneous analysis (one nir spectrum data can obtain sample material information) detection technology, near infrared spectroscopy has been widely used in the field of meat inspection. This paper reviewed the research of near-infrared spectroscopy in the identification of meat varieties, traceability of origin and quality classification, as well as quantitative analysis of meat color, pH, water holding capacity and conventional chemical composition, and discussed the development prospect of near infrared spectroscopy in meat inspection field, in order to provide reference for better evaluation of meat quality.