冷却牛肉新鲜度评价及图像分析方法研究  

Study on Appraisement Methods for Assaying Freshness of Chilled Beef

作　　者：孙永海[1] 鲜于建川[1] 骆晓沛[1] 

机构地区：[1]吉林大学生物与农业工程学院食品与工程系,长春130022

出　　处：《食品科学》2003年第4期31-34,共4页Food Science

摘　　要：本文探讨了冷却牛肉pH值和挥发性盐基氮含量与冷却牛肉存放时间之间的关系,并利用回归方程对冷却牛肉的新鲜度进行了评价。研究引入模糊评判方法,利用pH值和挥发性盐基氮含量两个指标对牛肉新鲜度进行了综合评价。对基于图像处理技术的牛肉新鲜度评价方法进行了深入的研究。研究表明,利用pH值和挥发性盐基氮含量两个指标综合评价牛肉新鲜度,评价的正确率比单独使用两个指标有所提高;采用图像分析方法对牛肉新鲜度评价,不仅评价正确率高,而且可省去繁琐的化学试验,是一种方便快捷的冷却牛肉新鲜度评价方法。In the paper,the relationship between pH and TVB-N and storing d ay s of chilled beef were studied.Appraisement based on regression equations was d one.Fuzzy appraisement was applied.Freshness of beef was assayed by using pH a ndTVB-N tests. Finally,appraisements based on image process and neural networ k of freshness of beef were investigated.The research shows that pH and TVB-N could be considered as appraising targets.AS pH and TVB-N are used to apprai se freshness of beef,the accuracy is higher than either used alone. By image a nal ysis to appraise freshness of beef,the accuracy is highest.At same time,a com plicated chemical experiment was avoided.The method is rapid and convenien t for appraising freshness of beef.

关 键 词：冷却牛肉 新鲜度 评价 图像分析方法 PH值 挥发性盐基氮 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]