近红外光谱技术结合化学计量学用于畜禽肉制品品质分析的研究进展

Research progress on the application of near-infrared spectroscopy combined with chemometrics to quality analysis of livestock and poultry meat products

中文关键词:  近红外光谱  肉制品  无损检测  掺假  溯源

英文关键词:near-infrared spectroscopy  meat products  non-destructive testing  adulteration  traceability

中文摘要:

      肉类作为人体摄入蛋白质的主要来源, 随着人们生活水平的提高和对营养健康的追求, 其需求量不断增大。与此同时, 肉制品新鲜度、掺杂掺假等肉制品品质领域的质量问题较为多发。为改善传统肉类检测方法耗时费力的现状, 肉品质量的检测方法也逐渐趋于多样化。近红外光谱技术目前已广泛应用于包括生物、医药、食品在内的诸多领域。近红外光谱技术与化学计量法结合可对样品进行定性和定量分析, 具有快速、无损、高效的优势, 适用于肉品及肉制品现场实时监测。在前期研究的基础上, 本文综述了近年来近红外光谱技术在畜禽肉制品新鲜度、品种鉴别与掺假分析、产地溯源等方面的研究进展, 以期为肉制品品质分析及质量控制提供理论指导。

英文摘要:

      Meat is the main source of human intake of protein, with the improvement of people’s living standard and the pursuit of nutrition and health, its demand is increasing. Meanwhile, there are many problems in the field of meat products quality such as freshness and adulteration of meat products. In order to improve the time-consuming and laborious properties of traditional meat detection methods, the detection methods of meat quality are gradually becoming more diversified. Near-infrared spectroscopy has been widely applied in many fields including biology, medicine, and food industry. The combination of near-infrared spectroscopy and chemometrics can be used for qualitative and quantitative analysis of samples, which presented the advantages of fast, non-destructive and high-efficiency, and was suitable for on-site real-time monitoring of meat and meat products. On the basis of previous research, this paper summarized the research progress of near-infrared spectroscopy in recent years in freshness, variety identification and adulteration analysis, origin traceability of livestock and poultry meat products, in order to provide theoretical guidance for meat product quality analysis and quality control.