近红外光谱法检测猪、牛、羊肉加热终点温度

发布时间：2018-06-17 18:13

本文选题：猪肉 + 牛肉　；参考：《中国食品学报》2017年08期

【摘要】：加热终点温度(EPT)是在肉制品生产中控制食源性疾病的关键因素。现有的EPT检测方法虽然很多,但普遍存在耗时长,样品处理繁杂等不足。本文验证了近红外光谱法检测肉类EPT的可行性,为其在肉制品生产流通中的应用提供理论依据。采用近红外光谱(NIR)结合偏最小二乘法(PLS),由校正集建立模型,用已知EPT的检验集检验模型的判别效果。采用校正集的内部交叉验证均方差(RMSECV)确定猪肉、牛肉、羊肉的主成分数分别为12,10,13,此时校正集的RMSECV值分别为2.57%,1.98%和0.89%;所得校正模型的预测加热终点温度与实际加热终点温度之间的相关系数分别为0.9808,0.9872,0.9892;由所建模型对检验集样品的检验结果看,实际加热终点温度与近红外模型预测的加热终点温度具有很高的相关性,预测值的相关系数r分别为0.9940,0.9968,0.9915,预测均方差RMSEP分别为4.03%,3.86%,3.57%,预测标准差σ为1.06,0.92,1.49。由此得出结论:近红外光谱法能很好地用于肉制品EPT检测。
[Abstract]:End point heating temperature (EPTT) is a key factor to control foodborne diseases in meat production. Although there are many existing methods of EPT detection, there are many shortcomings such as long time consuming and complicated sample handling. In this paper, the feasibility of detecting EPT in meat by near infrared spectroscopy is verified, which provides a theoretical basis for its application in meat production and circulation. Using NIR (near Infrared Spectroscopy) and partial least Squares (PLS) method, the model is established from the calibration set, and the discriminant effect of the model is verified by the known EPT test set. RMSECV) was used to determine pork, beef, and beef. The RMSECV values of the calibration set were 2.57 1.98% and 0.89, respectively, and the correlation coefficients between the predicted end temperature of heating and the actual end point temperature of the corrected model were 0.98080.9872 and 0.9892.The results showed that the RMSECV value of the calibration set was 2.57% and 0.89%, respectively, and the correlation coefficient between the predicted end temperature and the actual end point temperature was 0.980880.9872 and 0.9892respectively. The result of the inspection of the product is as follows: There is a high correlation between the actual heating end point temperature and the heating end point temperature predicted by the near infrared model. The correlation coefficient r of the predicted value is 0.9940 / 0.9968 / 0.9915, the RMSEP of the predicted RMSEP is 4.03 / 3.86 and the predicted standard deviation is 1.060.92 / 1.49, respectively. It is concluded that near-infrared spectroscopy can be used to detect EPT in meat products.
【作者单位】：青岛农业大学山东省肉类食品质量控制工程技术研究中心;南京农业大学农业部农畜产品加工与质量控制重点开放实验室;
【基金】：农业部公益性行业(农业)科研专项(201303083-2) 山东省现代农业产业技术体系家禽创新团队项目(SDAIT-11-11)
【分类号】：O657.33;TS251.7

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