基于漫反射可见光谱无损检测生鲜牛肉和猪肉肌红蛋白
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(1.江南大学 机械工程学院, 江苏 无锡 214122;2.江苏省食品先进制造装备技术重点实验室, 江苏 无锡 214122)

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Non-Destructive Detection for Quantifying Myoglobin in Fresh Beef and Pork Using Surface Diffuse Reflection Visible Spectrum
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(1.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China;2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China)

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    摘要:

    基于表面漫反射可见光谱,提出一种用于定量检测生鲜牛肉和猪肉中脱氧肌红蛋白、氧合肌红蛋白和高铁肌红蛋白的无损检测方法。将光谱检测系统采集的光谱信号转化成反射吸光度,结合多元线性回归预测生鲜牛肉和猪肉中肌红蛋白相对质量分数,同时应用经典可见分光光度法测定肌红蛋白相对质量分数以验证预测结果有效性。结果表明:表面漫反射可见光谱法可定量检测肌红蛋白,理论预测结果与实验结果之间存在显著线性关系,相关系数R2≥0.9536。基于漫反射可见光谱的无损检测方法可量化生鲜牛肉、猪肉中肌红蛋白质量分数,旨在为生鲜肉制品的品质监控提供技术支持。

    Abstract:

    Based on surface diffuse reflection visible spectrum, a universal method of non-destructive detection was presented for quantifying deoxymyoglobin, oxymyoglobin and metmyoglobin in fresh beef and pork. Spectral signals were collected by a spectral detection system, converted to reflectance absorbance, and combined with multiple linear regression to predict myoglobin in fresh beef and pork.And the prediction results were confirmed by using a visible spectrophotometer. The results showed that the surface diffuse reflection visible spectroscopy could be used for quantitatively detecting myoglobin, a significant linear relationship was existed between predicted results and experimental data, and R2≥0.9536. Therefore, non-destructive detection could quantify myoglobin in fresh beef and pork, and the presented non-destructive detection method might provide a promising quality supervising technology of fresh meat during producing and selling.

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潘嘹,董迪,卢立新.基于漫反射可见光谱无损检测生鲜牛肉和猪肉肌红蛋白[J].食品科学技术学报,2020,38(6):103-110.

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  • 收稿日期:2019-11-22
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  • 在线发布日期: 2020-12-28
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