基于稳态空间分辨光谱技术的猪肉嫩度测量方法研究  

Measurement of Pork Tenderness by Using Steady Spatially-Resolved Spectroscopy

作　　者：张根伟[1] 文星[1] 王忠义[1] 赵东杰[1] 黄岚[1] 

机构地区：[1]中国农业大学信息与电气工程学院,北京100083

出　　处：《光谱学与光谱分析》2010年第10期2793-2796,共4页Spectroscopy and Spectral Analysis

基　　金：国家(863计划)项目(2007AA10Z212)资助

摘　　要：猪肉嫩度是肉的主要感官和食用品质之一,常规嫩度测试方法费时繁琐,难以达到大批量快速无损检测。基于组织光学原理和稳态空间分辨光谱技术,首先采用多通道可见近红外光谱仪检测猪背最长肌样品,获得样品的约化散射系数;之后每个样品一分为二,其中一块鲜肉用C-LM4型嫩度仪测试,另一块按常规测试方法测试。研究结果表明700 nm波长点处样品约化散射系数与鲜肉剪切力值线性回归R2=0.834 9,鲜肉剪切力值与按常规测试方法剪切力值线性回归R2=0.771 6。因此,可以用鲜肉约化散射系数来得到猪肉嫩度,获得和常规嫩度测试方法同等效果;采用基于组织光学的稳态空间分辨光谱技术直接预测猪肉嫩度,可以实现快速无损检测的目的。Tenderness is one of the main sensory and eating qualities of meat.Conventional measurement of tenderness is a time-consuming and invasive method.Using steady spatially-resolved spectroscopy,a multi-channel visible and near infrared spectroscopy instrument was established to obtain the reduced scattering coefficient μ′s of porcine longissimus muscle samples.After spectra collection,each fresh meat sample was divided into two parts,one was tested by means of C-LM4 tenderness instrument,and the other was measured by conventional method.The results showed that reduced scattering coefficient of the samples was significantly correlated to fresh meat shear force values（R2=0.834 9） at 700 nm.Also,there was a significant correlation between fresh meat shear force values and shear force values by conventional method（R2=0.771 6）.In conclusion,the potential of the steady spatially-resolved spectroscopy technique as a rapid and non-invasive tool to measure tenderness of pork was found.

关 键 词：猪肉 嫩度 稳态空间分辨光谱 

分 类 号：O657.3[理学—分析化学]