食品科学 ›› 2013, Vol. 34 ›› Issue (1): 333-339.
• 专题论述 • 上一篇 下一篇
陈士进1,2，彭增起3，李景军4，沈明霞1,2,*，王复龙3，李小林1,2，马鹏鹏1,2
收稿日期:
修回日期:
出版日期:
发布日期:
通讯作者:
基金资助:
国家现代农业(肉牛)产业技术体系项目(项目：nycytx-38)，农业科技成果转化资金项目(项目编号：SQ2011ECC100043)
Received:
Revised:
Online:
Published:
Supported by:
摘要： 肉的嫩度是肉品品质的首要指标。多年来，牛肉嫩度一直是肉品学者关注的焦点，而牛肉嫩度的检测是近年来研究的热点之一。本文从光谱谱信息和牛肉内部成分的关系及光谱成像和牛肉外部特征的关系两方面，简要阐述牛肉嫩度检测的光谱技术特点。主要介绍国内外近十年来在牛肉嫩度检测方面所采用的近红外(NIR)、高光谱、多光谱、荧光光谱和可见光谱技术研究进展，讨论现有技术的局限性，并指出未来牛肉嫩度检测技术的发展方向。
关键词: 牛肉嫩度, 近红外光谱, 高光谱, 多光谱, 可见光谱, 荧光光谱
Abstract: As one of the key indexes of meat quality, beef tenderness is the focus of meat science for many years. The detection of beef tenderness is becoming one of the hottest research topics in recent years. In this paper, the technical characteristics of the spectra during the beef tenderness detection were based on the relationship between spectral information and beef internal compositions as well as beef external characteristics. Beef tenderness detection using NIR, Hyper-spectrum, multi-spectrum, visible spectrum and fluorescence spectrum at home and abroad over the past ten years was introduced. Their research progress, limits and potential applications were also discussed.
Key words: beef tenderness, NIR, hyper-spectrum, multi-spectrum, visible spectrum, fluorescence spectroscopy
陈士进1,2，彭增起3，李景军4，沈明霞1,2,*，王复龙3，李小林1,2，马鹏鹏1,2. 光谱技术预测牛肉嫩度研究进展[J]. 食品科学, 2013, 34(1): 333-339.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2013/V34/I1/333
京公网安备 11010202009729号