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Position: Home > Articles > Application of X-Ray Technique to Detection of Fish Bones in Marine Fish Fillets FOOD SCIENCE 2016,37 (20) 151-156

X射线检测海水鱼片中鱼刺

作  者：
胡记东;刘远平;孙爱华;林洪;郭晓华;年睿;李钰金;曹立民
单  位：
中国海洋大学食品科学与工程学院;山东美佳集团;荣成泰祥食品股份有限公司;中国海洋大学信息科学与工程学院
关键词：
X射线;海水鱼片;鱼刺;参数优化;分布规律;冷冻
摘  要：
通过X光机设备参数优化、鱼刺分布规律总结及冷冻结合X光机技术3个方面对X射线检测鱼刺效果进行研究。结果表明,大部分海产鱼片产品的最优检测参数为:电压范围30~45 k V、电流范围3 000~6 000μA、亮度范围4~6;通过鱼刺分布规律总结,鱼片在冷冻状态下鱼刺的检出率均高于解冻状态下鱼刺检出率,且冷冻状态下人工读X射线图判断鱼刺更接近于实际情况。通过X光机设备参数优化、鱼刺分布规律总结的学习及冷冻结合X光机技术可改善图像质量和提高残留鱼刺检出率,改善水产品加工企业X光机检测人员的视觉感受并一定程度上解决海水冷冻鱼片产品鱼刺残留问题。
译  名：
Application of X-Ray Technique to Detection of Fish Bones in Marine Fish Fillets
作  者：
HU Jidong;LIU Yuanping;SUN Aihua;LIN Hong;GUO Xiaohua;NIAN Rui;LI Yujin;CAO Limin;College of Food Science and Engineering, Ocean University of China;Rongcheng Taixiang Food Co.Ltd.;Shandong Meijia Group;College of Information Science and Engineering, Ocean University of China;
关键词：
X-ray;;marine fish fillets;;fish bones;;parameter optimization;;distribution pattern;;freezing
摘  要：
This study aimed to examine the effectiveness of X-ray technique in the detection of fish bones with respect to three aspects: optimization of working parameters of X-ray detector, analysis of fish bone distribution pattern and combined application of X-ray technique and freezing technique. The results showed that for most marine fish fillets, the optimal detection parameters were determined as follows: voltage range, 30–45 k V; current range, 3 000–6 000 μA; and brightness range, 4–6. In term of fish bone distribution, the detection rates of fish bones in frozen fish fillets were higher than those in unfrozen state, and artificial judgment of X-ray images for fish bones is more practical. By optimizing X-ray detector parameters, ascertaining fish bone distribution pattern and combining freezing technique and X-ray technique, the quality of X-ray image, the detection rate of fish bones and the visual sense of X-ray test personnel in aquatic products processing enterprises were improved. Therefore, the problem of remaining fish bones in frozen marine fish fillets can be solved to a certain extent.

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