本文選題：豬肉 + 牛肉��； 參考：《中國(guó)食品學(xué)報(bào)》2017年08期

【摘要】：加熱終點(diǎn)溫度(EPT)是在肉制品生產(chǎn)中控制食源性疾病的關(guān)鍵因素�，F(xiàn)有的EPT檢測(cè)方法雖然很多,但普遍存在耗時(shí)長(zhǎng),樣品處理繁雜等不足。本文驗(yàn)證了近紅外光譜法檢測(cè)肉類EPT的可行性,為其在肉制品生產(chǎn)流通中的應(yīng)用提供理論依據(jù)。采用近紅外光譜(NIR)結(jié)合偏最小二乘法(PLS),由校正集建立模型,用已知EPT的檢驗(yàn)集檢驗(yàn)?zāi)Ｐ偷呐袆e效果。采用校正集的內(nèi)部交叉驗(yàn)證均方差(RMSECV)確定豬肉、牛肉、羊肉的主成分?jǐn)?shù)分別為12,10,13,此時(shí)校正集的RMSECV值分別為2.57%,1.98%和0.89%;所得校正模型的預(yù)測(cè)加熱終點(diǎn)溫度與實(shí)際加熱終點(diǎn)溫度之間的相關(guān)系數(shù)分別為0.9808,0.9872,0.9892;由所建模型對(duì)檢驗(yàn)集樣品的檢驗(yàn)結(jié)果看,實(shí)際加熱終點(diǎn)溫度與近紅外模型預(yù)測(cè)的加熱終點(diǎn)溫度具有很高的相關(guān)性,預(yù)測(cè)值的相關(guān)系數(shù)r分別為0.9940,0.9968,0.9915,預(yù)測(cè)均方差RMSEP分別為4.03%,3.86%,3.57%,預(yù)測(cè)標(biāo)準(zhǔn)差σ為1.06,0.92,1.49。由此得出結(jié)論:近紅外光譜法能很好地用于肉制品EPT檢測(cè)。
[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.
【作者單位】： 青島農(nóng)業(yè)大學(xué)山東省肉類食品質(zhì)量控制工程技術(shù)研究中心;南京農(nóng)業(yè)大學(xué)農(nóng)業(yè)部農(nóng)畜產(chǎn)品加工與質(zhì)量控制重點(diǎn)開(kāi)放實(shí)驗(yàn)室;
【基金】：農(nóng)業(yè)部公益性行業(yè)(農(nóng)業(yè))科研專項(xiàng)(201303083-2) 山東省現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)技術(shù)體系家禽創(chuàng)新團(tuán)隊(duì)項(xiàng)目(SDAIT-11-11)
【分類號(hào)】：O657.33;TS251.7

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本文編號(hào)：2031983