基于高光谱成像技术的红肉品质评定研究进展  

Recent Progress in Evaluation of Red Meat Quality Using Hyperspectral Imaging Technology

作　　者：李东泽 吴桂芳[1] 刘汉涛[2] 杨明 邢凯[1] LI Dongze;WU Guifang;LIU Hantao;YANG Ming;XING Kai(College of Mechanical and Electrical Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学机电工程学院,内蒙古呼和浩特010018 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《肉类研究》2018年第7期59-63,共5页Meat Research

基　　金：国家自然科学基金地区科学基金项目(6126511);高等学校博士点学科专项科研基金项目(20111515120004);内蒙古自然科学基金项目(2102MS0915)

摘　　要：红肉品质的传统检测方法会对样品造成污染,影响其理化指标的测定结果,在检测某些标量指标的同时还会具有一定的破坏性。因此,准确、无损、快速的检测评价对推动肉制品企业的发展具有十分重要的意义。近些年,高光谱成像技术在肉品品质检测和评价中的应用已成为研究热点,该技术已被广泛应用于食品安全与农产品质量检测中,并且取得了较好的研究成果。本文主要综述了近年来高光谱成像技术在红肉品质检测中的应用研究,分别从肉类品质评定的感官指标、内在指标2个方面进行阐述。最后,对高光谱成像技术现存的一些不足和其在肉制品检测中的发展前景进行概述。When the quality of red meat is detected by traditional methods, the sample will be contaminated, affecting the measurement of physicochemical indexes. They are also destructive when used to measure certain scalar indexes. Therefore, accurate, non-destructive and rapid detection or evaluation of meat products is of great significance to the development of meat product industries. The application of hyperspectral imaging technology in the detection and evaluation of meat product quality has become a research hotspot in recent years. This technology has been widely used in food safety detection and quality evaluation of agricultural products with good results. This article reviews the application of hyperspectral imaging technology in the detection of red meat quality with respect to sensory and intrinsic quality parameters in recent years. Finally, an overview of some drawbacks and future prospects of hyperspectral imaging technology in the detection of meat products is presented.

关 键 词：高光谱成像 红肉 品质评定 无损检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]