Quality analysis of Chinese bacon with near infrared spectroscopy

文献类型： 外文期刊

第一作者： Zhao Li-li

作者： Zhao Li-li;Zhang Lu-da;Song Zhong-xiang;Li Yong;Yan Yan-lu;Ma Chang-wei

作者机构：

关键词： NIR;Chinese bacon;acid value;quality;PLS

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2007 年 27 卷 1 期

页码：

收录情况： SCI

摘要： The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied. The acid value (AV) can reflect the quality of Chinese bacon during processing and storage which is prescribed in the Chinese national standard methods definitely. The fat is abundant in Chinese bacon, so the AV index is important for the quality of Bacon. Samples were scanned on the Bruker FTNIR reflected spectra instrument after being ground. The preprocess method of Additional Scattered Correction was used for the mathematic model of AV and moisture content of Chinese Bacon by PLS. The correlation ratio and the RMSCV of AV and moisture content of the prediction set were 0.98, 0.25, 0.90 and 0.02 respectively. The results showed that NIR spectroscopy analysis technology can be used for fast detecting AV and moisture content of Chinese Bacon.

分类号：

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