食品科学 ›› 2019, Vol. 40 ›› Issue (23): 298-304.doi: 10.7506/spkx1002-6630-20181130-358

• 专题论述 • 上一篇    下一篇

拉曼光谱技术在肉品加工与品质控制中的研究进展

李可,闫路辉,赵颖颖,赵电波,白艳红   

  1. (郑州轻工业大学食品与生物工程学院,河南省食品生产与安全协同创新中心,河南省冷链食品质量安全控制重点实验室,河南 郑州 450001)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    “十三五”国家重点研发计划项目(2016YFD0400403;2018YFD0401200); 国家自然科学基金青年科学基金项目(31601492);河南省重大科技专项(161100110900;161100110600); 河南省重点研发与推广(科技攻关)专项(192102110107); 郑州轻工业大学青年骨干教师培养对象资助计划项目(201711)

Recent Progress in Application of Raman Spectroscopy in Meat Processing and Quality Control

LI Ke, YAN Luhui, ZHAO Yingying, ZHAO Dianbo, BAI Yanhong   

  1. (College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Province Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 拉曼光谱技术作为新型的光谱检测技术,在分析肉及肉制品结构和理化性质方面具有方便简单、快速无损、高效等优点,已迅速成为肉品研究领域中重要的检测技术之一。本文简述了拉曼光谱技术的原理,综述了拉曼光谱技术在肉品加工中的应用,其中包括肉品加工品质、食用品质以及安全品质等分析方面;进而阐述拉曼光谱技术与化学计量学相结合方式在肉品科学研究和工业生产中的优势,并对拉曼光谱技术在今后肉品领域中的发展进行总结和展望。

关键词: 拉曼光谱, 肉品加工, 品质控制

Abstract: As a novel spectroscopic technique, Raman spectroscopy has the advantages of convenience, simplicity, fast and non-invasive detection, and high efficiency in the analysis of the structure and physicochemical properties of meat and meat products, and it has soon become one of the most important detection techniques used in the field of meat research. This paper briefly describes the principle of Raman spectroscopy and summarizes its application in meat processing and quality control such as processing quality, eating quality and safety evaluation, as well as the advantages of its combined application with chemometrics in meat research and industrial production of meat products. Meanwhile, future directions for the development directions of Raman spectroscopy in meat research are proposed.

Key words: Raman spectroscopy, meat processing, quality control

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