本文選題：豬肉 + 牛肉　； 參考：《中國食品學報》2017年08期

【摘要】：加熱終點溫度(EPT)是在肉制品生產(chǎn)中控制食源性疾病的關鍵因素。現(xiàn)有的EPT檢測方法雖然很多,但普遍存在耗時長,樣品處理繁雜等不足。本文驗證了近紅外光譜法檢測肉類EPT的可行性,為其在肉制品生產(chǎn)流通中的應用提供理論依據(jù)。采用近紅外光譜(NIR)結合偏最小二乘法(PLS),由校正集建立模型,用已知EPT的檢驗集檢驗模型的判別效果。采用校正集的內部交叉驗證均方差(RMSECV)確定豬肉、牛肉、羊肉的主成分數(shù)分別為12,10,13,此時校正集的RMSECV值分別為2.57%,1.98%和0.89%;所得校正模型的預測加熱終點溫度與實際加熱終點溫度之間的相關系數(shù)分別為0.9808,0.9872,0.9892;由所建模型對檢驗集樣品的檢驗結果看,實際加熱終點溫度與近紅外模型預測的加熱終點溫度具有很高的相關性,預測值的相關系數(shù)r分別為0.9940,0.9968,0.9915,預測均方差RMSEP分別為4.03%,3.86%,3.57%,預測標準差σ為1.06,0.92,1.49。由此得出結論:近紅外光譜法能很好地用于肉制品EPT檢測。
[Abstract]:End point heating temperature (EPTT) is a key factor to control foodborne diseases in meat production. Although there are many existing methods of EPT detection, there are many shortcomings such as long time consuming and complicated sample handling. In this paper, the feasibility of detecting EPT in meat by near infrared spectroscopy is verified, which provides a theoretical basis for its application in meat production and circulation. Using NIR (near Infrared Spectroscopy) and partial least Squares (PLS) method, the model is established from the calibration set, and the discriminant effect of the model is verified by the known EPT test set. RMSECV) was used to determine pork, beef, and beef. The RMSECV values of the calibration set were 2.57 1.98% and 0.89, respectively, and the correlation coefficients between the predicted end temperature of heating and the actual end point temperature of the corrected model were 0.98080.9872 and 0.9892.The results showed that the RMSECV value of the calibration set was 2.57% and 0.89%, respectively, and the correlation coefficient between the predicted end temperature and the actual end point temperature was 0.980880.9872 and 0.9892respectively. The result of the inspection of the product is as follows: There is a high correlation between the actual heating end point temperature and the heating end point temperature predicted by the near infrared model. The correlation coefficient r of the predicted value is 0.9940 / 0.9968 / 0.9915, the RMSEP of the predicted RMSEP is 4.03 / 3.86 and the predicted standard deviation is 1.060.92 / 1.49, respectively. It is concluded that near-infrared spectroscopy can be used to detect EPT in meat products.
【作者單位】： 青島農業(yè)大學山東省肉類食品質量控制工程技術研究中心;南京農業(yè)大學農業(yè)部農畜產(chǎn)品加工與質量控制重點開放實驗室;
【基金】：農業(yè)部公益性行業(yè)(農業(yè))科研專項(201303083-2) 山東省現(xiàn)代農業(yè)產(chǎn)業(yè)技術體系家禽創(chuàng)新團隊項目(SDAIT-11-11)
【分類號】：O657.33;TS251.7

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