高光谱成像在鱼肉品质无损检测中的研究进展  

Recent Progress in Hyperspectral Imaging for Nondestructive Evaluation of Fish Quality

作　　者：王慧[1] 何鸿举[1] 刘璐[1] 马汉军[1] 刘玺[1] 莫海珍[1] 刘儒彪[1] 潘润淑[1] 康壮丽[1] 朱明明[1] 赵圣明[1] 王正荣[1] WANG Hui;HE Hongju;LIU Lu;MA Hanjun;LIU Xi;MO Haizhen;LIU Rubiao;PAN Runshu;KANG Zhuangli;ZHU Mingming;ZHAO Shengming;WANG Zhengrong(School of Food Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2019年第5期329-338,共10页Food Science

基　　金：河南省科技攻关项目(182102310060);河南省青年人才托举工程项目(豫科协发[2017]132-08);河南省高等学校重点科研项目(17A550001);河南科技学院高层次人才引进项目(2015015);河南科技学院重大科研培育项目(2016ZD03);河南省重大科技专项(161100110600);国家自然科学基金面上项目(31571912);河南省大宗淡水鱼产业技术体系项目(S2018-10-G2);河南省高校科技创新团队支持计划项目(16IRTSTHN007)

摘　　要：高光谱成像(hyperspectral imaging,HSI)技术作为一种无损、快速、准确的绿色分析技术在水产品品质检测方面得到了广泛应用。集图像与光谱技术优势于一体,HSI技术可同时检测实验样品的物理和几何特征(颜色、大小、形状和质地等),还可以提供内部组成成分的化学和分子信息(水分、脂肪、蛋白及其他氢键物质)。本文主要综述了HSI技术在鱼肉品质快速检测方面的最新研究进展,主要涉及到鱼肉的化学组成、物理属性、微生物污染以及新鲜度等四大方面。同时对HSI技术在鱼肉检测中的应用研究进行了展望,以期开发适用于不同检测要求的在线HSI设备。Hyperspectral imaging(HSI)as a non-destructive,fast and accurate green analytical technology has been widely applied in the quality evaluation of aquatic products.This spectral imaging technology can not only acquire the physical and geometrical characteristics such as color,size,shape and texture of samples,but also can provide the chemical and molecular information of internal components such as moisture,fat,protein and other hydrogen-bonding substances.In this article,the latest progress in the application of HSI for the rapid and nondestructive evaluation of fish quality is reviewed in terms of chemical composition,physical properties,microbial contamination and freshness and future prospects are discussed.We expect that versatile online HIS devices will be developed in the near future.

关 键 词：高光谱成像 鱼肉品质 无损检测 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]