应用便携式近红外仪检测生鲜羊通脊肉的嫩度

在北京市内收集生鲜羊通脊肉样品98个,研究应用便携式近红外仪快速无损检测生鲜羊通脊肉嫩度,结合化学计量学的方法建立可以快速无损检测生鲜羊通脊肉嫩度的近红外光谱检测模型。在建模过程中,研究了平滑、求导和信号校正等不同光谱预处理方法对模型的影响。结果表明:最佳的光谱预处理方法为均值中心化、Savitzky-Golay(SG)一阶导数、SG平滑和正交信号校正。应用偏最小二乘法建模所得模型的校正集标准偏差0.90、验证集标准偏差2.39、校正集相关系数(R c)=0.94、验证集相关系数(R p)=0.64、主因子数为4,说明模型具备较好的预测准确性,可应用于生鲜羊通脊肉嫩度的快速无损检测中。

Determination of Fresh Lamb Tenderloin Tenderness by Portable Near-Infrared Spectroscopy

Using chemometrics, a predictive model for rapid nondestructive detection of lamb tenderloin tenderness was established by analyzing 98 lamb meat samples collected in Beijing by portable near-infrared spectroscopy. The inlfuences of smoothing, derivation and signal correction and other pre-treatments on the model were discussed. The results showed that the optimum pretreatments were average centralization Savitzky-Golay （SG） ifrst-order derivative, SG smoothing and orthogonal signal correction. The model was developed by using partial least square （PLS） regression. The standard errors of calibration and prediction were 0.90 and 2.39, respectively. The coefifcient correlation of calibration set （Rc） and prediction set （Rp） were 0.94 and 0.64, respectively and the number of main factors was 4, which illustrated the model had good predictive accuracy and could be applied in the detection of fresh lamb tenderloin tenderness.