基于近红外光谱的生鲜猪肉pH检测及其品质安全判别  

Detection for pH and quality security of fresh pork by Near-Infrared Spectrometer technology

作　　者：胡耀华[1] 熊来怡[1] 刘聪[1] 陈康乐[1] 

机构地区：[1]西北农林科技大学机械与电子工程学院,陕西杨凌712100

出　　处：《中国农业大学学报》2012年第3期121-126,共6页Journal of China Agricultural University

基　　金：教育部留学人员项目(K308020801);西北农林科技大学青年学术骨干项目(Z111020903)

摘　　要：运用近红外光谱检测生鲜猪肉贮藏于室温(约15℃)和冷藏温(约4℃)期间的pH,用偏最小二乘法(PLS)建立适用于此2种贮藏温度的pH的近红外校正模型。对样品光谱进行聚类分析,并结合感官评价综合研究猪肉在贮藏期pH的变化,确定其在各个新鲜度下的分类阈值。结果表明:近红外光谱技术可用于建立检测生鲜猪肉pH的定量模型,其决定系数R2达到0.92;将聚类分析应用到猪肉新鲜度的定性判别中,确定了生鲜猪肉经历的尸僵、成熟、自溶、腐败4个阶段其对应的pH。通过分析肉质在不同贮藏条件下的变化情况,确定不同新鲜度下pH的分类阈值。该方法准确、灵敏,可用于生鲜猪肉pH的定量检测及其品质安全的定性判别。Near-Infrared（NIR） Spectrometer technology was used to detect fresh pork rapidly that stored at room temperature about 15 ℃ and refrigeration temperature about 4 ℃.Partial least squares（PLS） regression was adopted to build the calibration model for pH value at the two storage condition.The cluster analysis combined with the results of sensory evaluation was used to confirm threshold value about pH.The results show that Near-Infrared（NIR） Spectroscopy technology can be applied to detect pH of fresh pork with coefficient of determination（R2） 0.92.Cluster analysis can be used to judge the freshness of pork and analyze its change during storage.The pH threshold values of four storage stages,totenstarre,maturity,autolysis and rot,were confirmed.By analyzing the meat quality change in different storage conditions,the classification thresholds of different freshness were determined,which guaranteed fresh pork safety.The method was accurate and sensitive to quantitatively detect pH of fresh pork and qualitatively discriminate its security or not.

关 键 词：猪肉 近红外光谱 PH 新鲜度阈值 

分 类 号：S379[农业科学—农产品加工] TS207.3[农业科学—农艺学]