基于近红外光谱的生鲜猪肉新鲜度实时评价-食品安全质量检测学报.PDFVIP

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 * 赵松玮, 彭彦昆 , 王 伟, 张海云, 宋育霖, 赵 娟 (, 100083) 摘 要: 目的 方法 , 380~1080 nm , (MSC)(SNV) , , 结果 , (TVB-N) 0.91, pH 0.93, 92.9%结论 , 关键词: ; ; ; ; pH Real-time assessment of pork freshness based on visible/near infrared spectroscopy * ZHAO Song-Wei, PENG Yan-kun , WANG Wei, ZHANG Hai-Yun, SONG Yu-Lin, ZHAO Juan (College of Engineering, China Agricultural University, Beijing 100083, China) ABSTRACT: Objective To assess pork freshness using visible/near infrared spectroscopy. Methods Dif- fuse reflectance spectroscopy data were obtained from the pork surface of 380~1080 nm by use of multi-chan- nel visible near-infrared spectroscopy system. The multiplicative scattering correction (MSC) and standard normal variables (SNV) were carried out as pre-treatment methods of the spectral data. The prediction model of pork freshness was then established using partial least squares regression, so as to evaluate the freshness of pork. Results The partial least squares regression model after SNV treatment was relatively stable, and the performance was better. The correlation coefficient of total volatile basic nitrogen (TVB-N) and pH value were 0