肉制品食用品质客观评价技术研究进展  

Advances in Techniques for the Objective Evaluation of the Eating Quality of Meat Products

作　　者：卢慧 闫庆国 李玲[1] 刘云国 康大成 LU Hui;YAN Qingguo;LI Ling;LIU Yunguo;KANG Dacheng(College of Life Sciences,Linyi University,Linyi 276000,China)

机构地区：[1]临沂大学生命科学学院,山东临沂276000

出　　处：《肉类研究》2024年第6期76-84,共9页Meat Research

基　　金：国家自然科学基金青年科学基金项目(32001723);山东省自然科学基金项目(ZR2020MC208)。

摘　　要：随着经济的快速发展和居民消费方式的改变,消费者对肉与肉制品的需求日益增长,对其食用品质也提出了更高的要求。肉品品质主要包括肉的颜色、嫩度、风味及滋味等,最初依靠人的眼睛、口、鼻、舌等感觉器官进行主观品质评价。随着肉品加工科学和技术的发展,肉品品质评价技术逐渐趋于专业化,出现了更为灵敏和客观的检测方式。本文概述目前肉制品食用品质评价的主要技术,包括高光谱成像技术、计算机视觉技术、色谱-质谱联用技术、电子舌及电子鼻技术,总结其最新研究进展及应用,旨在为肉类品质的客观评价提供理论参考。As the economy rapidly develops and residents’consumption patterns change,consumers’demand for meat and meat products is growing increasingly and consumers raise higher requirements for the quality and safety of meat and meat products.The major meat quality characteristics are color,tenderness,flavor and taste.Meat quality evaluation was initially completed by the mouth,nose,tongue and other organs of humans.With the development of food processing science and technology,meat quality evaluation techniques gradually tend to be specialized,and more sensitive and objective methods are now available to evaluate meat quality.This paper summarizes the main techniques for meat quality detection including hyperspectral imaging,computer vision,chromatography-mass spectrometry,electronic tongue and electronic nose as well as the latest progress in their research and application,so as to provide a theoretical basis for the objective evaluation of meat quality.

关 键 词：肉制品 食用品质 感官评定 客观评价技术 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]