蒸制大麻哈鱼水分含量的近红外快速定量检测
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摘要
目前评定鱼类产品水分含量的方法多采用直接干燥法,但此法耗时长、操作复杂,因此需要一种简便、快速的水分含量分析法。本实验以地产黑龙江的大麻哈鱼为研究对象,运用直接干燥法测定120组蒸制大麻哈鱼样品的水分含量及其近红外光谱图。采用偏最小二乘(PLS)法并经过多元散射校正、标准正态变化和一阶导数等预处理方式在4000～10000nm光谱范围内建立蒸制大麻哈鱼水分含量及其近红外光谱定量分析模型,通过主因子数、马氏距离法、杠杆值与学生残差法进一步剔除异常样本,优化光谱模型,其中模型校正集的相关系数为0.9682,标准差为0.00508,验证集相关系数为0.9850,标准差为0.00426。表明所建模型可对蒸制大麻哈鱼进行准确的快速、无损评价,为蒸制大麻哈鱼水分含量的快速、无损检测技术的应用提供了理论参考。
At present,the direct drying method is widely used to evaluate the water content of fish products,but this method is time-consuming and complicated,so a simple and rapid analysis method for water content is urgently needed.The steaming technology of Oncorhynchus ketain Heilongjiang Province is optimized,the water content and near infrared spectra of 120 groups of steamed salmon samples are determined by direct drying method.By using partial least squares(PLS)method and multivariate scattering correction,variable standardization and first derivative pretreatment method,a quantitative analysis model of water content and near infrared spectrum of steamed salmon is established in the range of 4000～10000 nm.The correlation coefficient,standard deviation,correlation coefficient and standard deviation of model calibration set is 0.9682,0.00508,0.9850 and 0.00426 respectively.The results show that the model can be used for accurate and rapid non-destructive evaluation of steamed Oncorhynchus keta,which provides a theoretical reference for the application of rapid non-destructive testing technology of water content in steamed Oncorhynchus keta.
At present,the direct drying method is widely used to evaluate the water content of fish products,but this method is time-consuming and complicated,so a simple and rapid analysis method for water content is urgently needed.The steaming technology of Oncorhynchus ketain Heilongjiang Province is optimized,the water content and near infrared spectra of 120 groups of steamed salmon samples are determined by direct drying method.By using partial least squares(PLS)method and multivariate scattering correction,variable standardization and first derivative pretreatment method,a quantitative analysis model of water content and near infrared spectrum of steamed salmon is established in the range of 4000～10000 nm.The correlation coefficient,standard deviation,correlation coefficient and standard deviation of model calibration set is 0.9682,0.00508,0.9850 and 0.00426 respectively.The results show that the model can be used for accurate and rapid non-destructive evaluation of steamed Oncorhynchus keta,which provides a theoretical reference for the application of rapid non-destructive testing technology of water content in steamed Oncorhynchus keta.
引文
[1]王继隆,刘伟,唐富江.黑龙江水系(中国)大麻哈鱼生物学特征分析[J].中国水产科学,2013,20(1):93-100.
[2]姜晓东,李红艳,王颖,等.大麻哈鱼(Oncorhynchus keta)鱼皮的营养成分分析[J].渔业科学进展,2015,36(5):145-150.
[3]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.
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[6]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.
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[12]Folkestad A,Wold J P,Rorvik K A,et al.Rapid and noninvasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon(Salmo salar L.)[J].Aquaculture,2008,280(1-4):129-135.
[13]Boknas N,Jensen K N,Guldager H S,et al.Thawed chilled barents sea cod fillets in modified atmosphere packagingapplication of multivariate data analysis to select key parameters in good manufacturing practice[J].LWT-Food Science and Technology,2002,35(5):436-443.
[14]Berzaghi P,Riovanto R.Near infrared spectroscopy in animal science production:principles and applications[J].Italian Journal of Animal Science,2010,8(3):39-62.
[15]Marquardt B J,Wold J P.Raman analysis of fish:a potential method for rapid quality screening[J].LWT-Food Science and Technology,2004,37(1):1-8.
[16]Downey G.Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infrared spectroscopy[J].Food Chemistry,1996,55(3):305-311.
[17]Nilsen H,Esaiassen M,Heia K,et al.Visible/near-infrared spectroscopy:a new tool for the evaluation of fish freshness?[J].Journal of Food Science,2010,67(5):1821-1826.
[18]黄艳,王锡昌,邓德文.利用近红外光谱技术快速测定白鲢鱼糜中的水分含量[J].食品工业科技,2008(2):282-284.
[19]陆烨,王锡昌,刘源.近红外光谱技术在鱼糜定性和定量上的应用[J].水产学报,2011,35(8):1273-1279.
[20]王锡昌,陆烨,刘源.近红外光谱技术快速无损测定狭鳕鱼糜水分和蛋白质含量[J].食品科学,2010,31(16):168-171.
[21]栾东磊,王玉明,薛长湖,等.大黄鱼脂肪含量的近红外光谱快速无损检测[J].中国海洋大学学报(自然科学版),2009(s1):59-62.
[22]罗阳,王锡昌,邓德文.近红外光谱分析测定鱼丸中的水分和淀粉含量[J].光谱实验室,2008,25(6):1131-1137.
[23]王幸幸,徐坤,史岩,等.基于近红外光谱技术的大麻哈鱼品种快速鉴别研究[J].食品工业,2012(6):132-134.
[24]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.
[25]褚小立,袁洪福,王艳斌,等.近红外稳健分析校正模型的建立(Ⅰ)---样品温度的影响[J].光谱学与光谱分析,2004,24(6):666-671.
[26]冯华东,李彤彤,张惠,等.近红外光谱分析技术在阿莫西林颗粒厂家鉴别方面的定性研究[J].食品与药品,2017,19(5):318-322.
[27]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.
[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]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.
[30]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.
[2]姜晓东,李红艳,王颖,等.大麻哈鱼(Oncorhynchus keta)鱼皮的营养成分分析[J].渔业科学进展,2015,36(5):145-150.
[3]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.
[4]Gupta A,Sheth M.Chemical stability of cottonseed and groundnut oil used for frying bhajias and its sensory qualities[J].Journal of Microbiology Biotechnology&Food Sciences,2015,4(3):198-202.
[5]GB 50093-2010,食品中水分的测定[S].
[6]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.
[7]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.
[8]Wang J X,Fan L F,Wang H H,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.
[9]Alamprese C,Amigo J M,Ernestina C,et al.Identification and quantification of turkey meat adulteration in fresh,frozenthawed and cooked minced beef by FT-NIR spectroscopy and chemometrics[J].Meat Science,2016,121(11):175-181.
[10]Isaksson T,Togersen G,Iversen A,et al.Non-destructive determination of fat,moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy[J].Journal of the Science of Food&Agriculture,2010,69(1):95-100.
[11]Uddin M,Okazaki E,Fukushima H,et al.Nondestructive determination of water and protein in surimi by nearinfrared spectroscopy[J].Food Chemistry,2006,96(3):491-495.
[12]Folkestad A,Wold J P,Rorvik K A,et al.Rapid and noninvasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon(Salmo salar L.)[J].Aquaculture,2008,280(1-4):129-135.
[13]Boknas N,Jensen K N,Guldager H S,et al.Thawed chilled barents sea cod fillets in modified atmosphere packagingapplication of multivariate data analysis to select key parameters in good manufacturing practice[J].LWT-Food Science and Technology,2002,35(5):436-443.
[14]Berzaghi P,Riovanto R.Near infrared spectroscopy in animal science production:principles and applications[J].Italian Journal of Animal Science,2010,8(3):39-62.
[15]Marquardt B J,Wold J P.Raman analysis of fish:a potential method for rapid quality screening[J].LWT-Food Science and Technology,2004,37(1):1-8.
[16]Downey G.Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infrared spectroscopy[J].Food Chemistry,1996,55(3):305-311.
[17]Nilsen H,Esaiassen M,Heia K,et al.Visible/near-infrared spectroscopy:a new tool for the evaluation of fish freshness?[J].Journal of Food Science,2010,67(5):1821-1826.
[18]黄艳,王锡昌,邓德文.利用近红外光谱技术快速测定白鲢鱼糜中的水分含量[J].食品工业科技,2008(2):282-284.
[19]陆烨,王锡昌,刘源.近红外光谱技术在鱼糜定性和定量上的应用[J].水产学报,2011,35(8):1273-1279.
[20]王锡昌,陆烨,刘源.近红外光谱技术快速无损测定狭鳕鱼糜水分和蛋白质含量[J].食品科学,2010,31(16):168-171.
[21]栾东磊,王玉明,薛长湖,等.大黄鱼脂肪含量的近红外光谱快速无损检测[J].中国海洋大学学报(自然科学版),2009(s1):59-62.
[22]罗阳,王锡昌,邓德文.近红外光谱分析测定鱼丸中的水分和淀粉含量[J].光谱实验室,2008,25(6):1131-1137.
[23]王幸幸,徐坤,史岩,等.基于近红外光谱技术的大麻哈鱼品种快速鉴别研究[J].食品工业,2012(6):132-134.
[24]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.
[25]褚小立,袁洪福,王艳斌,等.近红外稳健分析校正模型的建立(Ⅰ)---样品温度的影响[J].光谱学与光谱分析,2004,24(6):666-671.
[26]冯华东,李彤彤,张惠,等.近红外光谱分析技术在阿莫西林颗粒厂家鉴别方面的定性研究[J].食品与药品,2017,19(5):318-322.
[27]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.
[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]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.
[30]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.