基于近红外光谱仪分析中式爆炒猪肉的水分含量
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摘要
应用傅里叶变换近红外光谱技术建立中式传统爆炒猪肉片水分含量预测模型,达到快速无损检测的目的。通过直接干燥法测定100组爆炒猪肉片样品的水分含量,并扫描得到其近红外光谱图。采用偏最小二乘法并通过二阶微分结合卷积平滑算法对光谱进行预处理,通过拐点法、马氏距离法、杠杆值、学生残差法与内部交互验证均方根法进一步剔除异常样本,优化光谱模型。结果表明:所构建的中式爆炒肉片水分含量近红外光谱预测模型的校正均方差值为0.089 1,相关系数为0.972 1;且将预测值与真实值进行比较发现,预测结果正确率大于98.7%(P<0.05),表明本研究建立的用于检测中式爆炒肉片水分含量的近红外光谱预测模型效果良好,能够快速检测并准确预测中式爆炒肉片的水分含量,具有一定的应用价值。
In the study, a nondestructive and rapid method for detecting the water content of Chinese stir-fired pork was established by near infrared reflectance spectroscopy. The moisture contents of 100 groups of stir-fired pork samples were determined by direct drying method and near infrared spectra of the samples were acquired. The original spectra were pretreated by second derivative and Savitzky-Golay smoothing in order to perform a partial least squares regression. Then inflection point, Mahalanobis distance, root mean square error of cross-validation and studentized residual were used to eliminate the outliers in order to establish a calibration model. The results showed that the proposed predictive model had a high correlation coefficient(r = 0.972 1) with a root mean squared error of calibration of 0.089 1. Furthermore, the prediction accuracy was greater than 98.7%(P < 0.05) when compared with the true value indicating the model established in this study has a good predictive performance. The results showed that the model allows accurate prediction of water content and has the potential for use in Chinese stir-fired pork processing and food industry.
In the study, a nondestructive and rapid method for detecting the water content of Chinese stir-fired pork was established by near infrared reflectance spectroscopy. The moisture contents of 100 groups of stir-fired pork samples were determined by direct drying method and near infrared spectra of the samples were acquired. The original spectra were pretreated by second derivative and Savitzky-Golay smoothing in order to perform a partial least squares regression. Then inflection point, Mahalanobis distance, root mean square error of cross-validation and studentized residual were used to eliminate the outliers in order to establish a calibration model. The results showed that the proposed predictive model had a high correlation coefficient(r = 0.972 1) with a root mean squared error of calibration of 0.089 1. Furthermore, the prediction accuracy was greater than 98.7%(P < 0.05) when compared with the true value indicating the model established in this study has a good predictive performance. The results showed that the model allows accurate prediction of water content and has the potential for use in Chinese stir-fired pork processing and food industry.
引文
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[11]代启虎,马晨晨,李冉.近红外光谱分析技术在食品脂肪含量测定上的应用[J].广东化工,2017,44(2):58-59.
[12]杨福臣,孙兆远,孙芝杨.乳粉中蛋白质和脂肪近红外测定模型研究[J].食品研究与开发,2017(2):169-173.DOI:10.3969/j.issn.1005-6521.2017.02.038.
[13]王会,卢雅婷.近红外水分测定仪的发展及在食品水分检测中的应用[J].农业工程,2016,6(1):58-61.
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[16]RIOVANTO R,DE MARCHI M,CASSANDRO M,et al.Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat[J].Food Chemistry,2012,134(4):2459-2464.DOI:10.1016/j.foodchem.2012.04.038.
[17]PRIETO N,LóPEZCAMPOS O,AALHUS J L,et al.Use of near infrared spectroscopy for estimating meat chemical composition,quality traits and fatty acid content from cattle fed sunflower or flaxseed[J].Meat Science,2014,98(2):279-288.DOI:10.1016/j.meatsci.2014.06.005.
[18]CEN Haiyan,HE Yong.Theory and application of near infrared reflectance spectroscopy in determination of food quality[J].Trends in Food Science and Technology,2007,18(2):72-83.DOI:10.1016/j.tifs.2006.09.003.
[19]PREVOLNIK M,MARJETA C P,?KORJANC D.Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods[J].Journal of Food Engineering,2010,98(3):347-352.DOI:10.1016/j.jfoodeng.2009.11.022.
[20]蒋祎丽,郝莉花,张丽华,等.猪肉糜中掺鸡肉的近红外光谱快速定性判别方法研究[J].食品科技,2014(11):319-322.DOI:10.13684/j.cnki.spkj.2014.11.068.
[21]徐文杰,刘茹,洪响声,等.基于近红外光谱技术的淡水鱼品种快速鉴别[J].农业工程学报,2014,30(1):253-261.
[22]花锦,赵悠悠,高媛惠,等.基于近红外技术快速测定不同鲜肉中脂肪含量[J].光谱学与光谱分析,2017,37(11):3424-3429.
[23]彭博,涂斌,陈志,等.运用近红外光谱技术快速测定植物食用油的过氧化值[J].武汉轻工大学学报,2016,35(1):13-16.
[24]王辉,田寒友,张顺亮,等.基于中波近红外光谱定量分析生鲜牛肉胆固醇[J].食品科学,2016,37(24):185-189.DOI:10.7506/spkx1002-6630-201624029.
[25]潘磊庆,刘明,韩东海,等.水蜜桃货架期内糖度的近红外光谱检测[J].南京农业大学学报,2013,36(4):116-120.
[26]马毅,汪西原,雍慧.小波变换去噪应用于鲜枣糖度近红外光谱检测的研究[J].计算机与应用化学,2011,28(3):303-306.DOI:10.16866/j.com.app.chem2011.03.012.
[27]朱红艳,邵咏妮,蒋璐璐,等.浸入式可见/近红外光谱技术的藻种鉴别研究[J].光谱学与光谱分析,2016,36(1):75-79.
[28]王辉,田寒友,张顺亮,等.便携式中波近红外光谱仪在线无损检测生鲜猪肉胆固醇[J].光谱学与光谱分析,2017,37(6):1759-1764.
[29]梁秀英,李小昱,杨万能.奇异数据筛选法在玉米籽粒蛋白质近红外光谱检测中的应用[J].激光生物学报,2015,24(1):38-45.
[30]曹江娜,张俊,陆胜民.基于近红外光谱技术的柑橘罐头品质测定方法的研究[J].食品工业科技,2016,37(4):68-72.DOI:10.13386/j.issn1002-0306.2016.04.004.
[31]汤其坤,王钰,吴跃进,等.近红外光谱法直接检测甜叶菊叶片甜菊糖苷模型建立[J].光谱学与光谱分析,2014,34(10):2719-2722.
[2]崔俊,余冰妍.基于CFD的涮爆烹饪过程模拟及试验验证[J].食品安全导刊,2018,12(4):144-146.DOI:10.16043/j.cnki.cfs.2018.12.105.
[3]汪孝,邓力,李双艳,等.油炒温度对猪肉水分的影响[J].食品科技,2017,39(7):128-133.DOI:10.13684/j.cnki.spkj.2017.07.023.
[4]刘家忠,王希彪.鸡肉可榨出水分测定条件的初步探讨[J].肉类研究,1991,5(2):30-32.
[5]GUPTA A,SHETH M.Chemical stability of cottonseed and groundnut oil used for frying bhajias and its sensory qualities[J].Journal of Microbiology Biotechnology and Food Sciences,2015,4(3):198-202.DOI:10.15414/jmbfs.2014-15.4.3.198-202.
[6]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3—2010[S].北京:中国标准出版社,2010:1-2.
[7]曹小华,李小銮,刘娟花,等.肉骨粉常规营养成分近红外模型的建立及验证[J].粮食与饲料工业,2017,12(3):51-54.
[8]MARCHI M D,MANUELIAN C L,SOFIA T,et al.Prediction of sodium content in commercial processed meat products using near infrared spectroscopy[J].Meat Science,2017,125(3):61-65.DOI:10.1016/j.meatsci.2016.11.014.
[9]WANG Jianxu,FAN Lifeng,WANG Haihua,et al.Determination of the moisture content of fresh meat using visible and near-infrared spatially resolved reflectance spectroscopy[J].Biosystems Engineering,2017,162(10):40-56.DOI:10.1016/j.biosystemseng.2017.07.004.
[10]ALAMPRESE C,AMIGO J M,ERNESTINA C,et al.Identification and quantification of turkey meat adulteration in fresh,frozent h a w e d a n d c o o k e d m i n c e d b e e f b y F T-N I R s p e c t r o s c o p y and chemometrics[J].Meat Science,2016,121(11):175-181.DOI:10.1016/j.meatsci.2016.06.018.
[11]代启虎,马晨晨,李冉.近红外光谱分析技术在食品脂肪含量测定上的应用[J].广东化工,2017,44(2):58-59.
[12]杨福臣,孙兆远,孙芝杨.乳粉中蛋白质和脂肪近红外测定模型研究[J].食品研究与开发,2017(2):169-173.DOI:10.3969/j.issn.1005-6521.2017.02.038.
[13]王会,卢雅婷.近红外水分测定仪的发展及在食品水分检测中的应用[J].农业工程,2016,6(1):58-61.
[14]MARCHI M D,MANUELIAN C L,TON S,et al.Prediction of sodium content in commercial processed meat products using near infrared spectroscopy[J].Meat Science,2016,125:61-65.DOI:10.1016/j.meatsci.2016.11.014.
[15]HELL J,PRüCKLER M,DANNER L,et al.A comparison between near-infrared(NIR)and mid-infrared(ATR-FTIR)spectroscopy for the multivariate determination of compositional properties in wheat bran samples[J].Food Control,2016,60(5):365-369.DOI:10.1016/j.foodcont.2015.08.003.
[16]RIOVANTO R,DE MARCHI M,CASSANDRO M,et al.Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat[J].Food Chemistry,2012,134(4):2459-2464.DOI:10.1016/j.foodchem.2012.04.038.
[17]PRIETO N,LóPEZCAMPOS O,AALHUS J L,et al.Use of near infrared spectroscopy for estimating meat chemical composition,quality traits and fatty acid content from cattle fed sunflower or flaxseed[J].Meat Science,2014,98(2):279-288.DOI:10.1016/j.meatsci.2014.06.005.
[18]CEN Haiyan,HE Yong.Theory and application of near infrared reflectance spectroscopy in determination of food quality[J].Trends in Food Science and Technology,2007,18(2):72-83.DOI:10.1016/j.tifs.2006.09.003.
[19]PREVOLNIK M,MARJETA C P,?KORJANC D.Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods[J].Journal of Food Engineering,2010,98(3):347-352.DOI:10.1016/j.jfoodeng.2009.11.022.
[20]蒋祎丽,郝莉花,张丽华,等.猪肉糜中掺鸡肉的近红外光谱快速定性判别方法研究[J].食品科技,2014(11):319-322.DOI:10.13684/j.cnki.spkj.2014.11.068.
[21]徐文杰,刘茹,洪响声,等.基于近红外光谱技术的淡水鱼品种快速鉴别[J].农业工程学报,2014,30(1):253-261.
[22]花锦,赵悠悠,高媛惠,等.基于近红外技术快速测定不同鲜肉中脂肪含量[J].光谱学与光谱分析,2017,37(11):3424-3429.
[23]彭博,涂斌,陈志,等.运用近红外光谱技术快速测定植物食用油的过氧化值[J].武汉轻工大学学报,2016,35(1):13-16.
[24]王辉,田寒友,张顺亮,等.基于中波近红外光谱定量分析生鲜牛肉胆固醇[J].食品科学,2016,37(24):185-189.DOI:10.7506/spkx1002-6630-201624029.
[25]潘磊庆,刘明,韩东海,等.水蜜桃货架期内糖度的近红外光谱检测[J].南京农业大学学报,2013,36(4):116-120.
[26]马毅,汪西原,雍慧.小波变换去噪应用于鲜枣糖度近红外光谱检测的研究[J].计算机与应用化学,2011,28(3):303-306.DOI:10.16866/j.com.app.chem2011.03.012.
[27]朱红艳,邵咏妮,蒋璐璐,等.浸入式可见/近红外光谱技术的藻种鉴别研究[J].光谱学与光谱分析,2016,36(1):75-79.
[28]王辉,田寒友,张顺亮,等.便携式中波近红外光谱仪在线无损检测生鲜猪肉胆固醇[J].光谱学与光谱分析,2017,37(6):1759-1764.
[29]梁秀英,李小昱,杨万能.奇异数据筛选法在玉米籽粒蛋白质近红外光谱检测中的应用[J].激光生物学报,2015,24(1):38-45.
[30]曹江娜,张俊,陆胜民.基于近红外光谱技术的柑橘罐头品质测定方法的研究[J].食品工业科技,2016,37(4):68-72.DOI:10.13386/j.issn1002-0306.2016.04.004.
[31]汤其坤,王钰,吴跃进,等.近红外光谱法直接检测甜叶菊叶片甜菊糖苷模型建立[J].光谱学与光谱分析,2014,34(10):2719-2722.