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

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.