期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

近红外光谱分析技术在肉品品质检测中的应用 被引量：7

Application of Near Infrared Reflectance Spectroscopy to Predict Meat Products Quality
下载PDF
导出
摘要 系统介绍了近红外光谱(NIRS)分析技术检测原理,NIRS分析技术在肉类化学成分含量、物理特性、感官特性及品质分级检测中的应用,研究了几种影响检测结果准确性的因素,并分析了这一领域发展趋势。 This review focused on the principle of near infrared reflectance spectroscopy（NIRS） and the application of NIRS to analyze the chemical composition,physical parameters,sensory attributes and quality classification.Moreover,some factors of affecting the accuracy of determination were discussed in this paper.Finally,the trend in the development of NIRS research was also analyzed.
作者 熊成 董庆利 曾静 胡孟晗
机构地区 上海理工大学医疗器械与食品学院
出处 《食品与发酵工业》 CAS CSCD 北大核心 2010年第12期141-145,共5页 Food and Fermentation Industries
基金 上海市研究生创新基金项目(JWCXS1002) 国家自然科学基金(30800864)资助
关键词 近红外光谱(NIRS)技术 肉类 品质 NIRS meat quality
分类号 TS251.7 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献22

  • 1赵杰文,翟剑妹,刘木华,蔡健荣.牛肉嫩度的近红外光谱法检测技术研究[J].光谱学与光谱分析,2006,26(4):640-642. 被引量：54
  • 2Prieto N, AndrOs S, Girdldez F J, et al. Discrimination of adult steer (oxen) and young cattle ground Meat samples by near infrared reflectance spectroscopy (NIRS) [ J ]. Meat Science ,2007,79 : 198 - 201.
  • 3Prieto N, Ross D W, Navajas E A, et al. On-line application of visible and near infrared reflectance spectroscopy to predict chemical physical and sensory characteristics of beef quality [ J ]. Meat Science,2009,83:96 - 103.
  • 4Yancey J W S, Apple J K, Meullenet J F, et al. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet Owens razor shear and Warner - Bratzler shear force [ J]. Meat Science,2010,85:487 -492 .
  • 5Brcndum J, Munck L, Henckel P,et al. Prediction of waterholding capacity and composition of porcine meat by comparative spectroscopy [ J ]. Meat Science, 2000,55 : 177 - 185.
  • 6Savenije B, Geesink G H, VanderPalen J G P, et al. Prediction of pork quality using visible/ near - infrared reflectance spectroscopy [ J ]. Meat Science, 2006,73:181 - 184.
  • 7Prevolnik M,Candek - Potokar M, MarjanaNovic,et al. An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks [ J]. Meat Science ,2009,83:405 - 411.
  • 8Fern6ndez-CabanOs V M, Garrido-Varo A, GarciaOlmo J, et al. Optimisation of the spectral pre-treatments used for Iberian pig fat NIR calibrations [ J]. Chemometrics and Intelligent Laboratory Systems2007,87 : 104 - 112.
  • 9Prevolnik M, MarjetaCandek-Potokar, skorjanc D. Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods [ J ]. Journal of Food Engineering ,2010,98:347 - 352.
  • 10Viljoen M, Homan L C, Brand T S. Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopy [ J ]. Meat Science, 2005, 69:255 - 261.

二级参考文献10

  • 1LUWan-zhen YUANHong-fu XUGuang-tongetal(陆婉珍 袁洪福 徐广通).Modem NIR Spectroscopic Analysis Techniques(现代近红外光谱分析技术)[M].Beijing:Chinese PetrochemicalIndustry Press(北京:,2000,6..
  • 2ZHOU Guang-hong(周光宏). Meat Science(肉品学). Beijing: China Agriculture Press(北京：农业出版社), 1999.
  • 3Naes Tormod, Hildrum Kjell Ivar. Applied Spectroscopy, 1997, 51(3): 350.
  • 4Park B, Chen Y R, Hruschka W R, et al. American Society of Animal Science, 1998, 76: 2115.
  • 5Park Bosoon, Chert Yud-Ren Hruschka William R, et al. Assessment of Beef Tenderness Using Near-Infrared Spectroscopy. Proceedings of the 1997 ASAAE Annual International Meeting. Part 3. Aug 1-14, 1997. Minneapolis, USA, 1997.
  • 6Park B, Chen Y R, Hruschka W R, et al. Transactions of the American Society of Agricultural Engineers, 2001, 44(3): 609.
  • 7Byme C E, Downey G, Troy DJ. Meat Science, 1998, 49(4): 399.
  • 8Rudbotten R, Nilsen B N, Hildrum K I, Food Chemistry, 2000, 69: 427.
  • 9Liu Yongliang, Lyon Bsenda G, Windham William R, et al. Meat Science, 2003, 65: 1107.
  • 10BAIQi-lin CHENShao-jiang DONGXiao-ling etal(白琪林 陈绍江 董晓玲 ).光谱学与光谱分析,2004,24(11):1345-1345.

共引文献53

同被引文献82

引证文献7

二级引证文献19

食品与发酵工业
2010年 第12期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部