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The Quantified Analysis of Fresh Mutton Tenderness Using PLS Methods and Fourier Transform Near-Infrared Spectroscopy

文献类型： 外文期刊

作者： Zhang De-quan 1 ; Chen Xiao-na 2 ; Sun Su-qin 3 ; Li Chun-hong 1 ; Zhang Bo-lin 2 ; Li Yong 1 ; Li Shu-rong 1 ; Li Qing-p 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100094, Peoples R China

2.Beijing Forestry Univ, Coll Biosci & Biotechnol, Beijing 100083, Peoples R China

3.Tsinghua Univ, Dept Chem, Beijing 100084, Peoples R China

关键词： Mutton;Near infrared;Tenderness;Partial least squares

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： 2008 年 28 卷 11 期

页码：

收录情况： SCI

摘要： Ninety eight representative fresh mutton samples from Neimeng, Ningxia, Gansu, Xinjiang province were selected for this study, the nondestructive measurement of the fresh mutton tenderness by Fourier transform near infrared (FT-NIR) spectroscopy was discussed. Partial least squares(PLS) algorithm was used to build the model between the shear force value of the fresh mutton tenderness measured by the texture machine and the FT-NIR spectra. The influence of different processing method of spectra, factors and wave regions on the determination coefficients root mean square error of cross validation (RMSECV) and root mean square error of prediction (RMSEP) was studied. The result showed that the shear force value of ninety eight representative fresh mutton samples was 1.673-6.631 kg, and the shear force value above 75% samples was 2-5 kg, almost covering the fresh mutton tenderness of our country's sheep, the r(2) of the calibration could reach 86.2% and the RMSECV was up to 0.445 in the wave number range 11995-5446 cm(-1) and 4601-4246 cm(-1) with vector normalization when the PLS factors was ten. The correlation coefficient(R), RMSEP and average bias between value measured by the texture machine and predicted value of model based on validation samples were 0.87, 0.524 and 0.385 respectively. The result indicates that FT-NIR spectroscopy is capable of predicting tenderness value of fresh mutton.

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