近红外光谱检测技术在肉类工业中的应用  

Application of Near Infrared Reflectance Spectroscopy in Meat Industry

作　　者：开晗[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类研究》2011年第9期35-39,共5页Meat Research

摘　　要：近年来,近红外光谱技术(near infrared reflectance spectroscopy,NIRS)已经成为肉和肉产品品质检测中最为有效、先进的方法之一。本文回顾了应用NIRS技术对食品化学成分、物理性质和感官指标的检测,说明了NIRS技术在肉品分级制度中的应用,并讨论了NIRS在肉品工业上的应用前景。In recent years, near infrared reflectance spectroscopy （NIRS） technology has developed into the most efficient and advanced method for the prediction of the quality of meat and meat products. This review focuses on current applications of near infrared reflectance spectroscopy to determine quality parameters of meat and meat products like chemical composition, physical properties and sensory attributes and to grade meat and meat products. Moreover its future applications in the meat industry are analyzed.

关 键 词：近红外光谱技术 肉品质 检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.33[轻工技术与工程—食品科学与工程]