Recent Advances in Application of Near-Infrared Spectroscopy for Quality Detection in Fresh Poultry Meat

doi:10.7506/spkx1002-6630-20181119-218

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (21): 317-323.doi: 10.7506/spkx1002-6630-20181119-218

• Reviews • Previous Articles Next Articles

Recent Advances in Application of Near-Infrared Spectroscopy for Quality Detection in Fresh Poultry Meat

HE Hongju, ZHU Yadong, WANG Hui, MA Hanjun, CHEN Fusheng, LIU Xi, JIA Fangfang, KANG Zhuangli, LIU Hong, ZHU Mingming, ZHAO Shengming, WANG Zhengrong, LIU Suhan

(1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;2. Postdoctoral Research and Development Base, Henan Institute of Science and Technology, Xinxiang 453003, China; 3. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 4. School of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China; 5. College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, China; 6. Xinke College, Henan Institute of Science and Technology, Xinxiang 453003, China)

Online:2019-11-15 Published:2019-12-02

Abstract

Abstract: Near-infrared spectroscopy (NIRS), a fast, non-destructive and green detection technology, is widely used in poultry meat research, where a high-precision and stable mathematical model for predicting the quality of unknown meat samples is built by relating spectral information to the reference values of quality indicators. Compared with traditional methods, NIRS has many advantages such as no pretreatment, more abundant information and faster data calculation, which indicates a great potential of NIRS for application in the detection of meat products. This paper reviews the recent progress that has been made in the application of NIRS in the detection of physical properties, chemical composition and microbial spoilage in raw poultry meat. The efficacies of NIRS combined with different chemometric algorithms for mathematical modelling in evaluating poultry meat quality are summarized. The shortcomings and future development trends of NIRS in poultry quality detection are also proposed. This review can provide data support and a theoretical basis for improving the application of NIRS in meat quality detection and for developing portable NIRS equipment.

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

CLC Number:

TS251.5＋1

HE Hongju, ZHU Yadong, WANG Hui, MA Hanjun, CHEN Fusheng, LIU Xi, JIA Fangfang, KANG Zhuangli, LIU Hong, ZHU Mingming, ZHAO Shengming, WANG Zhengrong, LIU Suhan. Recent Advances in Application of Near-Infrared Spectroscopy for Quality Detection in Fresh Poultry Meat[J]. FOOD SCIENCE, 2019, 40(21): 317-323.

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Recent Advances in Application of Near-Infrared Spectroscopy for Quality Detection in Fresh Poultry Meat

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