摘要
高光谱成像技术能够在连续空间内同时获得待测样品外观特性和内部成分的光谱及图像信息,所以这种快速、无损检测技术在红肉的质量特性检测方面得到了一定的应用。简述了高光谱成像技术的基本原理,重点综述了其在红肉的化学成分,安全品质(微生物和新鲜度),感官品质(色泽,嫩度和大理石样纹理)和加工品质(p H和保水性)检测方面的研究进展,并对该技术在今后肉品研究中的应用进行展望,以期该技术在无损检测领域中发挥更大的作用。
Hyperspectral imaging systems have the ability to obtain spectrum and image information of samples in the continuous space,which can convey the appearance and the internal component characteristics of sample.It is a rapid,nondestructive detection technique and has been applied in detecting the quality attributes of red meats.In this study,the principle of hyperspectral imaging technique is introduced briefly,and its utilization in red meat samples is reviewed on analyzing chemical attributes,safety quality（microbiological attributes and freshness）,sensory quality（color,tenderness and marbling）and technological quality（pH and water holding capacity）.Finally,applications of hyperspectral imaging technique in further meat research are prospected and this technology may play a greater role in the field of nondestructive detection.
出处
《食品工业》
CAS
北大核心
2016年第1期264-269,共6页
The Food Industry
基金
国家自然科学基金(31471599)
黑龙江省科技计划项目(GC13B212)
关键词
高光谱成像
红肉
质量特性
无损检测
hyperspectral imaging
red meat
quality attribute
nondestructive detection
