摘要
将牛肉混合调料后煎制到不同熟度,制成调理肉,研究调理牛肉加工中水分、色泽、嫩度等理化品质及370～1 023nm波段内的光谱特征变化,并构建品质的可视化检测模型。结果表明,牛肉煎制中含水率下降,剪切力上升,且变化显著(P<0.05)。由于调料混合以及煎炸加工的不均匀性,调理肉表面色泽与可见光区间光谱变化不规律,而在近红外光谱(800～1 023nm)反射值随熟度显著增高。基于100块牛肉数据,采用主成分分析(PCA)降维高光谱数据,支持向量机(SVM)建模并用粒子群(PSO)优化参数,预测调理牛肉水分和剪切力R^2分别为0.908,0.763,RMSEP分别为1.096,2.097。证实高光谱技术具备对混有各种调料的复杂食品的检测能力。
In this paper,beef mixed with a variety of spices were fried to different degrees.The physical and chemical characteristics,such as moisture content,color and tenderness,and the spectra in 370~1 023 nm were measured.Then the quality detection models and visualization method were constructed.The results showed that the moisture content decreased,and the shear force increased during the frying process,and the change was significant(P<0.05).There was no significant difference in color between the samples and visible spectrum.While NIR spectra(800~1 023 nm)increased with cooking,and the changes were significant.Based on 100 beef data,by using Principal Component Analysis to reduce the spectral data and Support Vector Machine algorithm to establish regression model,optimizing the parameters with Particle Swarm Optimization,the values of prediction R^2 of beef moisture and shear force were 0.908,0.763,and RMSEP were 1.096 and 2.097,respectively.This experiment verified the detection ability of hyperspectral imaging technology for complex food mixed with various spices.And it provides an early exploration for the intelligent production and quality monitoring of prepared meat.
作者
谢安国
康怀彬
王飞翔
王波
XIE An-guo;KANG Huai-bin;WANG Fei-xiang;WANG Bo(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang ,Henan 471000,China)
出处
《食品与机械》
CSCD
北大核心
2018年第11期20-23,54,共5页
Food and Machinery
基金
河南省科技攻关计划项目(编号:172102110018)
河南省重点攻关项目(编号:161100110700-2)
关键词
高光谱成像
无损检测
调理肉制品
熟度
水分
Hyperspectral imaging
nondestructive testing
prepared meat products
cooking degree
moisture content
