赵钜阳,王萌,石长波

• 1:哈尔滨商业大学旅游烹饪学院

摘要(Abstract)：

水分含量是评价猪肉品质优劣的重要指标,与肉品的多汁性、口感和嫩度密切相关,但检测肉类水分含量的传统方法是直接干燥法,耗时耗力。实验应用傅立叶变换近红外光谱分析技术建立中式滑炒猪肉水分含量测定模型,实现快速无损检测。利用平滑结合一阶微分预处理方式并结合马氏距离、内部交叉校正均方差法(RMSECV)和学生残差剔除异常样本,建立最佳模型。结果显示:模型的相关系数(R)为0.9760,校正均方差值(RMSEC)为0.0674,且根据预测值与真实值的比较发现,预测结果正确率大于99.1%,表明该分析方法准确可靠,有望在中式烹饪猪肉水分含量检测中得到广泛应用。

关键词(KeyWords)： 近红外光谱;中式滑炒猪肉;水分含量;近红外光谱模型

Abstract:

Keywords:

基金项目(Foundation): 哈尔滨商业大学校级科研项目(17XN012)

作者(Author): 赵钜阳,王萌,石长波

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