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近红外技术在生鲜禽肉质量检测中的研究进展

何鸿举,朱亚东   

  1. 河南科技学院
  • 收稿日期:2018-11-20 修回日期:2019-09-23 出版日期:2019-11-15 发布日期:2019-12-02
  • 通讯作者: 何鸿举 E-mail:hongju_he007@126.com
  • 基金资助:
    河南省重大科技专项项目;中国博士后科学基金;河南省科技攻关项目;河南省青年人才托举工程项目;河南省高等学校重点科研项目;河南科技学院高层次人才引进项目;河南科技学院重大科研培育项目;河南科技学院大学生“百农英才”项目

Research progresses on near-infrared technology for quality detection in fresh poultry meat

Hong-Ju He,   

  • Received:2018-11-20 Revised:2019-09-23 Online:2019-11-15 Published:2019-12-02
  • Contact: Hong-Ju He E-mail:hongju_he007@126.com

摘要: 近年来,禽肉制品的需求量不断增加,禽肉制品的营养、口感和安全问题备受关注,生产者和消费者期待实现禽肉品质的快速检测与分析。近红外光谱技术(Near-infrared spectroscopy,NIRS)作为一种快速、无损、绿色的检测技术正在被广泛用于肉品研究。相比传统检测方式,NIRS具有无需预处理、更加丰富的信息量、数据计算更快等优势,在肉制品的检测应用方面潜力巨大。本文主要综述了NIRS在生鲜禽肉(鸡肉、鸭肉、鹅肉)的物理属性、化学组成以及微生物腐败等方面的检测研究进展,归纳总结了NIRS结合不同化学计量学算法构建模型检测禽肉各品质指标的效果,同时提出了NIRS用于检测禽肉方面的缺点及未来发展趋势,可为改善NIRS检测应用、研发便携式NIRS检测设备提供数据支撑和理论参考。

关键词: 近红外光谱技术, 生鲜禽肉, 品质, 检测

Abstract: In recent years, the demand for poultry products has been increasing. The poultry nutrition, taste and safety issues have attracted much attention. The rapid detection and analysis of poultry quality is expected by producers and consumers. Near-infrared spectroscopy (NIRS), as a fast, non-destructive and green detection technology, is widely used in meat research. Compared with traditional methods, NIRS has many advantages, such as no pretreatment, more abundant information, faster data calculation and so on, which indicates a great potential of NIRS in the application and detection of meat products, compared with traditional detection methods. This paper reviews the research progresses on NIRS in the detection of physical properties, chemical composition and microbial spoilage in fresh poultry meat. The effects of NIRS combined with different chemometric algorithms for model establishment to detect poultry meat quality were summarized. The shortcomings and future development trend of NIRS in poultry detection were also proposed. This review can provide data support and theoretical reference for improving NIRS detection application and developing portable NIRS equipment.

Key words: near-infrared spectroscopy, fresh poultry meat, quality, detection

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