利用近红外光谱及电子鼻技术快速无损鉴别长期冻藏猪肉

Non-Destructive Identification of Long-Term Frozen Pork by Near Infrared Analysis Technology and Electronic Nose Technique

摘要:

利用可见-近红外光谱技术和电子鼻主成分分析技术对新鲜肉和长期冻藏猪肉分别进行快速无损鉴别。首先通过近红外分析技术采集新鲜肉样（-18 ℃分别贮藏0、3个月）和长期冻藏猪肉（-18 ℃分别贮藏6、9个月）的判别样本光谱图，对样品的光谱值进行直接判别分析，采用不同的预处理方式优化长期冻藏猪肉和新鲜肉的判别模型并分别进行主成分分析。结果显示，所得模型可直接定性判别分析新鲜肉与长期冻藏猪肉。电子鼻分析技术也可有效区分冻藏猪肉和新鲜猪肉，为长期冻藏肉制品的快速无损鉴别提供一定的理论依据。

Abstract:

Rapid and non-destructive identification of fresh and long-term frozen pork was studied by visible-near infrared spectroscopy and electronic nose principal component analysis. The pork frozen at -18 ℃ for 0 and 3 months represented fresh samples, while those stored for 6 or 9 months represented long-term frozen meat samples. The spectrograms of all samples collected by near-infrared analysis were analyzed directly by discriminant analysis. Different pretreatment methods were used to optimize the discriminant model of long-term frozen pork and fresh pork, and then principal component analysis was carried out respectively. The model could effectively distinguish fresh meat from long-term frozen one. Electronic nose analysis showed that it could distinguish the long-term frozen pork from the fresh. This study provides a theoretical basis for the rapid and non-destructive identification of long-term frozen meat products.