高光谱成像技术应用于畜禽肉品品质研究进展

Research progress on application of hyperspectral imaging technology in meat quality of livestock and poultry

中文关键词:  食品安全  畜禽肉品  高光谱成像技术

英文关键词:food safety  meat quality of livestock and poultry  hyperspectral imaging

中文摘要:

      食品安全不光关乎我们身体健康而且影响着社会稳定, 做好食品安全检测是防止有毒食品进入人体的关键步骤也是维护社会稳定的重要举措。为改善传统畜禽肉质检测方法费时费力的现状, 食品安全检测方法正趋于多样化, 引入了许多高新技术, 高光谱成像技术(hyperspectral imaging, HIS)便是其中之一。其凭借超强的探测能力和分辨能力能够快速无损地检测出食品内部品质信息。附着在食品表面的有毒残留所形成的光谱曲线不同于正常的曲线, 内部品质的变化也可以通过光谱曲线反映出来。本文从畜禽肉品品质安全角度出发, 围绕畜禽肉品化学指标、物理属性和食用安全指标3个方面, 综述了高光谱成像技术在畜禽肉品安全检测中的应用, 归纳总结了预处理, 变量筛选和建模方法。对目前高光谱成像技术应用于畜禽肉品检测中所暴露的缺点进行总结, 并就未来发展方向进行展望, 为畜禽肉品中各成分的检测提供了科学依据, 为延长各种类畜禽肉品及其肉制品货架期提供了新的参考。

英文摘要:

      Food safety is not only related to our health, but also affects social stability. Good food safety testing is not only a key step to prevent toxic food from entering the human body, but also an important measure to maintain social stability. In order to improve the time-consuming and laborious status of traditional livestock and poultry meat quality detection methods, food safety detection methods are becoming diversified. Many high and new technologies have been introduced, including hyperspectral imaging (HSI). With its strong detection and resolution ability, it can quickly and nondestructive detect the internal quality information of food. The spectral curve formed by the toxic residues attached to the food surface is different from the normal curve, and the change of internal quality can also be reflected by the spectral curve. From the perspective of livestock and poultry meat quality and safety, this paper summarized the application of hyperspectral imaging technology in livestock and poultry meat safety detection from 3 aspects: Chemical index, physical attribute and edible safety index, and summarized the methods of pretreatment, variable screening and modeling. The shortcomings exposed in the application of hyperspectral imaging technology in the detection of livestock and poultry meat products were summarized, and the future development direction was prospected, which provides a scientific basis for the detection of various components in livestock and poultry meat products, and provides a new reference for prolonging the shelf life of various livestock and poultry meat products and meat products.