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

• 专题论述 • 上一篇    下一篇

近红外光谱技术在生鲜禽肉质量检测中应用的研究进展

何鸿举,朱亚东,王慧,马汉军,陈复生,刘玺,贾方方,康壮丽,刘红,朱明明,赵圣明,王正荣,刘苏汉   

  1. (1.河南科技学院食品学院,河南 新乡 453003;2.河南科技学院博士后研发基地,河南 新乡 453003;3.河南工业大学粮油食品学院,河南 郑州 450001;4.商丘师范学院生物与食品学院,河南 商丘 476000;5.海南师范大学化学与化工学院,海南 海口 571158;6.河南科技学院新科学院,河南 新乡 453003)
  • 出版日期:2019-11-15 发布日期:2019-12-02
  • 基金资助:
    河南省重大科技专项(161100110600);中国博士后科学基金项目(2018M632767); 河南省科技攻关项目(182102310060);河南省青年人才托举工程项目(2018HYTP008); 河南科技学院高层次人才引进项目(2015015);河南科技学院重大科研培育项目(2016ZD03); 河南科技学院大学生“百农英才”项目(BNYC2017-2-06)

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. (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

摘要: 近红外光谱(near-infrared spectroscopy,NIRS)技术作为一种快速、无损、绿色的检测技术正在被广泛用于禽肉品质研究,通过将肉样光谱信息和品质指标参考值相关联,构建高精度、高稳定性的数学模型预测未知肉品品质。相比传统检测方式,NIRS技术具有无需预处理、更加丰富的信息量、数据计算更快等优势,在肉制品检测应用方面潜力巨大。本文主要综述了NIRS技术在生鲜禽肉(鸡肉、鸭肉、鹅肉)物理属性、化学指标以及微生物腐败等方面检测的研究进展,归纳总结了NIRS技术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技术在检测禽肉方面存在的缺点及未来发展趋势,可为改善NIRS技术检测应用、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: 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

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