光谱技术在生鲜肉品质安全快速检测的研究进展
光谱技术作为无损快速检测技术在肉品行业中得到广泛应用。该技术能实现生鲜肉快速、在线、准确、无损检测,是各类生鲜肉品质安全分析的重要技术之一。文章综述了近红外光谱、拉曼光谱、高光谱成像技术、荧光光谱等光谱技术在生鲜肉品质检测和安全评定上的重要应用和研究进展。主要包括水分、蛋白质及脂肪等影响肉类营养品质的组成成分分析,肉品食用品质如嫩度、大理石花纹、肉色及新鲜度等指标的评价,肉品加工品质如保水性并由此实行肉类分级的检测以及生鲜肉在微生物污染等安全品质的评定。同时分析各种光谱技术的现状提出存在的问题,并针对目前发展趋势展望了该技术的前景:光谱技术通过与机器视觉技术等新型无损检测技术的有机融合,将实现在线检测评价生鲜肉品质安全的目标。
As a rapid and non-destructive detection technology,spectroscopy has been widely used for assessing meat quality and safety. It can be used as rapid,online,accurate and nondestructive detection technology which is one of the important methods for quality and safety detection of fresh meat. Near-infrared spectroscopy,Raman spectroscopy,hyperspectral imaging technique and fluorescence spectroscopy are main non-destructive technologies used at present. In this paper,the important applications and research advances of these spectroscopies in fresh meat quality and safety inspection are reviewed. The applications of the spectral technologies are wide,including the analysis of nutritional components such as water,protein and fat; the evaluation of eating quality of meat that includes tenderness,marbling,color and freshness; the detection of meat quality that includes water-holding capacity; and the evaluation of meat safety quality that consists microbial contamination,etc.The problems of these spectral technologies are discussed,and the prospects of the technology combined with computer vision for the development of online testing equipments in order to accomplish comprehensive evaluation of the quality and safety of fresh meat into practical application are presented.
标题：光谱技术在生鲜肉品质安全快速检测的研究进展
英文标题：Advancement of rapid detection of meat quality and safety by using spectral imaging technology
作者：
彭彦昆 中国农业大学工学院；
张雷蕾 中国农业大学工学院；
中文关键词:光谱技术,生鲜肉,品质安全,快速检测,研究进展,,
英文关键词:spectral imaging technology,fresh meat,quality,safety,rapid detection,advancement,,
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