真空包装冷却羊肉pH值和颜色的近红外快速无损检测

doi:10.6048/j.issn.1001-4330.2017.11.017

新疆农业科学 ›› 2017, Vol. 54 ›› Issue (11): 2092-2099.DOI: 10.6048/j.issn.1001-4330.2017.11.017

真空包装冷却羊肉pH值和颜色的近红外快速无损检测

邱园园, 朱荣光, 黄昆鹏, 范中建, 阎聪, 孟令峰

石河子大学机械电气工程学院,新疆石河子 832003

收稿日期:2017-08-12 出版日期:2017-11-20 发布日期:2017-12-06
通信作者: 朱荣光(1982 - ),男,河南郸城人,副教授,博士,研究方向为现代农畜产品无损检测技术,(E-mail)rgzh_jd@163.com
作者简介:邱园园(1992 - ),女,新疆喀什人,硕士研究生,研究方向为现代农畜产品无损检测技术,(E-mail)qyy_vina@163.com
基金资助:
国家自然科学基金项目“新疆冷却羊肉储藏品质的动力学及不同光学速测技术融合研究”(31460418);石河子大学青年创新人才培育计划项目“基于多源光学信息的羊肉新鲜度快速检测机理及系统开发研究”(CXRC201707)

Rapid and Nondestructive Detection of the pH Value and Luminosity for Vacuum Packed Chilled Mutton by Using Near Infrared Reflectance Spectroscopy Technique

QIU Yuan-yuan, ZHU Rong-guang, HUANG Kun-peng, FAN Zhong-jian, YAN Cong, MENG Ling-feng

College of Mechanical and Electrical Engineering, Shihezi University,Shihezi Xinjiang 832003, China

Received:2017-08-12 Online:2017-11-20 Published:2017-12-06
Correspondence author: ZHU Rong-guang (1982- ), male, native place: Dancheng, Henan. Associate professor, Doctor, research field: Modern nondestructive detection technique of agricultural and livestock products. (E-mail) rgzh_jd@163.com
Supported by:
The National Natural Science Foundation of China "Dynamics of storage quality for chilled mutton in Xinjiang and fusion of different optical rapid measurement techniques"(31460418); Youth Innovative Talent Cultivation Plan Project in Shihezi University "Rapid detection mechanism and system development of mutton freshness based on multi-source optical information " (CXRC201707)

摘要/Abstract

摘要： 【目的】羊肉新鲜度理化指标传统测定中存在操作繁琐、需使用化学试剂、样品被破坏与接触等问题。研究真空包装冷却羊肉pH值和颜色的近红外快速无损检测。【方法】以新疆小尾寒羊作为研究对象,利用近红外光谱技术(NIRS),研究储藏过程中真空包装冷却羊肉理化指标的快速无损检测,针对化学指标pH和物理指标颜色亮度(L^*),采用光谱预处理和特征波段筛选方法优化和简化各指标含量预测模型。【结果】pH和L^*均以组合使用遗传算法(GA)与连续投影算法(SPA)筛选特征波段建立的多元线性回归模型(MLR)最佳,优于单一波段筛选方法,其预测集相关系数均为0.91,预测集均方根误差分别为0.13和1.91。【结论】近红外光谱技术具有绿色、无损、同时分析多指标的检测优势,可替代传统检测手段实现对肉品理化指标的快速无损准确检测。

关键词: 冷却羊肉; 近红外光谱技术; pH值; 亮度; 特征波段

Abstract: 【Objective】 The purpose of this research is to solve the problems in the traditional determination of mutton freshness physicochemical indexes, such as the fussy operation, the necessary chemical reagents, and destruction and contact of samples and so on.【Method】The small tailed Han Sheep in Xinjiang was taken as the research object, and the near infrared reflectance spectroscopy (NIRS) technique was used to carry out the rapid and nondestructive detection of physicochemical indexes in vacuum packed chilled mutton during the storage. For the chemical index pH and the physical index luminosity (L^*), the spectral pretreatment and the feature bands selection methods were adopted to optimize and simplify the prediction model of each index content.【Result】The optimal models of pH and L^* were the multiple linear regression (MLR) models established with the feature bands, which were selected by the combination of genetic algorithm (GA) and successive projections algorithm (SPA) rather than the single method. The correlation coefficients of prediction sets were 0.91 and 0.91, and the root mean square errors of prediction sets were 0.13 and 1.91.【Conclusion】NIRS technique has the detection advantages of non-pollution, nondestructive, and simultaneous analysis of multiple indexes, and it can replace traditional detection methods to achieve rapid, nondestructive and accurate detection of freshness physicochemical indexes in meat.

Key words: chilled mutton; near infrared reflectance spectroscopy technique; pH; luminosity; feature bands

中图分类号:

O657.3
S826

邱园园, 朱荣光, 黄昆鹏, 范中建, 阎聪, 孟令峰. 真空包装冷却羊肉pH值和颜色的近红外快速无损检测[J]. 新疆农业科学, 2017, 54(11): 2092-2099.

QIU Yuan-yuan, ZHU Rong-guang, HUANG Kun-peng, FAN Zhong-jian, YAN Cong, MENG Ling-feng. Rapid and Nondestructive Detection of the pH Value and Luminosity for Vacuum Packed Chilled Mutton by Using Near Infrared Reflectance Spectroscopy Technique[J]. Xinjiang Agricultural Sciences, 2017, 54(11): 2092-2099.

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真空包装冷却羊肉pH值和颜色的近红外快速无损检测

Rapid and Nondestructive Detection of the pH Value and Luminosity for Vacuum Packed Chilled Mutton by Using Near Infrared Reflectance Spectroscopy Technique

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