基于多数据融合技术的腊肉品质分级方法-食品科学.PDFVIP

※分析检测 食品科学 2014, Vol.35, No.02 217 基于多数据融合技术的腊肉品质分级方法 王昕琨，郭培源，林 岩 （北京工商大学计算机与信息工程学院，北京 100048 ） 摘 要：针对近年来备受关注的腊肉酸价和过氧化值超标、褪色、出油、发黏等品质问题，提出一种快速、准确、 实用的检测技术。首先利用自组织特征映射网，对生化实验测得的酸价、过氧化值以及微生物菌落总数数据，在相 4 关国家标准的基础上将样品腊肉的品质等级划分为 级：放心食用、可食用、不推荐食用和不可食用。在此基础上 采用近红外光谱技术对腊肉的酸价与过氧化值进行检测，用遗传算法优选后的波长建模所得预测均方根误差分别是 41% 57% 1/3 用优选前建模的 、 ，所用波长数约为整个波段波长数的 。采用显微图像技术获得腊肉的菌斑信息，极大 的改善了传统细菌总数检验方法操作复杂、主观性强、耗时长等问题。最后采用支持向量机对近红外光谱数据和显 微图像数据进行多数据融合，建立腊肉可食用等级快速判别模型。 关键词：近红外光谱；多数据融合；支持向量机；腊肉 Quality Grading of Bacon Based on Multi-Data Fusion Technology WANG Xin-kun, GUO Pei-yuan, LIN Yan (College of Computer and Information Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract: In recent years, problems with the quality of Chinese bacon such as acid value and peroxide value exceeding the standards, fading, oil exudation and sticky feeling to the touch have received growing attention. A fast, accurate and practical detection technology was developed to evaluate Chinese bacon quality. According to the relevant national standards as well as the results of acid value, peroxide value and total bacterial number in bacon samples measured by biochemical methods as the input of self-organizing feature map, the bacon samples were divided into four categories: safe to eat, edible, not recommended to eat and inedible. The acid value and peroxide value of bacon were detected using near infrared spectroscopy. The root mean square error prediction (RMSEP) results after the selection were 41% and 57% of those before  wa by t  g  a T  se n