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Position: Home > Articles > Determination of pork freshness attributes by hyperspectral imaging technique Transactions of the Chinese Society of Agricultural Engineering 2012,28 (7) 262-267

基于高光谱成像技术的猪肉新鲜度评价

作  者：
张雷蕾;李永玉;彭彦昆;王伟;江发潮;陶斐斐;单佳佳
单  位：
中国农业大学工学院
关键词：
光谱分析;肉制品;pH值;无损检测;高光谱;猪肉新鲜度;挥发性盐基氮;偏最小二乘回归
摘  要：
该文研究利用高光谱成像技术预测猪肉新鲜度参数,挥发性盐基氮(TVB-N)和pH值。在470～1000nm波长范围内,从高光谱图像中提取的反射光谱,分别经过2次Savitzky-Golay(S-G)平滑、多元散射校正(MSC)处理后,建立PLSR(偏最小二乘法)的预测模型。对TVB-N的预测,使用2次S-G平滑处理、MSC光谱建立的PLSR预测模型相关系数分别为0.90和0.89,预测模型标准差分别为7.80和8.05。对pH值的预测,经过MSC处理比2次S-G平滑处理的结果好,相关系数为0.79,预测模型标准差为0.37。同时综合2个参数利用MSC处理后的预测模型对猪肉新鲜度进行评定,准确率达91%。研究结果表明,高光谱成像技术可以用于猪肉新鲜度快速无损检测。
译  名：
Determination of pork freshness attributes by hyperspectral imaging technique
作  者：
Zhang Leilei,Li Yongyu,Peng Yankun※,Wang Wei,Jiang Fachao,Tao Feifei,Shan Jiajia(College of Engineering,China Agricultural University,Beijing 100083,China)
关键词：
spectrum analysis,meats,pH value,nondestructive examination,hyperspectral imaging technique,pork freshness,TVB-N,PLSR
摘  要：
The objectives of this research was to develop a hyperspectral imaging system to predict pork freshness based on quality attributes such as total volatile basic nitrogen(TVB-N)and pH value.Reflectance spectra were collected from the hyperspectral scattering images in the range of 470 to 1 000 nm,and pre-processed by Savitzky-Golay(S-G)based on five and eleven smoothening points and multiple scattering correlation(MSC)methods separately.Their prediction results were compared with prediction models developed by partial least square regression(PLSR)method.PLSR with S-G pre-processing could predict pork TVB-N with correlation coefficient(Rv)of 0.90 and standard error of prediction(SEP)of 7.80.Similarly PLSR with MSC pre-processing data predicted pork TVB-N with Rv of 0.89 and SEP of 8.0.The prediction model established using MSC as pre-processing method yielded better result for prediction of pH value,which Rv was 0.79 and SEP was 0.37.The result showed that,by the prediction models for TVB-N and pH value with MSC pre-processing method,the prediction accuracy for pork freshness classification could reach up to 91%.The research demonstrates that the hyperspectral imaging technique can be applied in rapid and non-destructive detection of pork freshness.

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