光谱技术鉴别冷鲜肉和冻融肉的研究进展  

Update onidentification of Fresh and frozen-thawed meat by usingspectral imaging technology

作　　者：王勇峰[1] 郎玉苗[1] 黄必志[2] 万红兵[1] 李海鹏[1] 谢鹏[1] 张松山[1] 孙宝忠[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]云南省草地动物科学研究院,昆明650212

出　　处：《黑龙江畜牧兽医》2017年第6期68-71,共4页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家现代农业(肉牛牦牛)产业技术体系项目(CARS-38)

摘　　要：冷鲜肉的价格比冻融肉高,为了追求利益,不法商贩多将冻融肉当冷鲜肉售卖。肉在解冻过程中会出现汁液和风味损失、色泽和质地变差、蛋白质变性和脂质氧化等影响肉类品质的问题,这会严重损害消费者的权益。光谱成像技术作为一种快速、无损的检测技术在鲜肉和冻融肉鉴别方面有较好的应用,文章综述了近红外光谱、高光谱成像技术的检测原理以及它们鉴别冷鲜肉和冻融肉的研究进展,同时还分析了其在鉴别中存在的问题,以期用于市场生鲜肉掺假的检测。The frozen - thawed meats exhibit a lower market pricewhen compared with fresh meats. To obtainmaximum economic benefits, un- scrupulous retailers sell chilled fresh meats replaced by frozen -thawed meats, which harm the consumer＇s rights. After thawing, the frozen meatsmay give rise to drip and cooking loss, flavor loss, discoloration, texture change, protein denaturation and lipid oxidation. As a fast and non - destructive detection technology, spectral imaging technologyis widely used in the identification of fresh and frozen - thawed meat. In this paper, the applications and research advances of these spectroscopes in fresh meat and frozen -thawed meat are reviewed. Furthermore, the problems of these spectral technologies are discussed so that it witlbe applied in fresh meat adulteration detection.

关 键 词：光谱技术 近红外光谱 高光谱成像 冷鲜肉 冻融肉 品质 

分 类 号：O657.3[理学—分析化学]