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1.
拉曼光谱技术作为新型的光谱检测技术,在分析肉及肉制品结构和理化性质方面具有方便简单、快速无损、高效等优点,已迅速成为肉品研究领域中重要的检测技术之一。本文简述了拉曼光谱技术的原理,综述了拉曼光谱技术在肉品加工中的应用,其中包括肉品加工品质、食用品质以及安全品质等分析方面;进而阐述拉曼光谱技术与化学计量学相结合方式在肉品科学研究和工业生产中的优势,并对拉曼光谱技术在今后肉品领域中的发展进行总结和展望。  相似文献   

2.
猪肉质量包含猪胴体分级及猪肉品质两方面,猪肉品质包括其感官品质、营养品质、安全品质及加工品质。概述猪胴体瘦肉率及猪肉品质的快速无损检测方法的研究现状。猪肉胴体分级的无损检测方法主要有超声波技术和近红外光谱技术;猪肉感官品质的无损检测多采用高光谱成像技术、红外光谱技术、拉曼光谱技术及核磁共振技术;猪肉营养品质的无损检测多采用红外光谱技术、超声波技术及核磁共振技术;猪肉安全品质的无损检测多采用电子鼻、电子舌、生物电学技术、计算机视觉技术及高光谱成像技术;猪肉加工品质的无损检测多采用核磁共振技术、红外光谱技术、拉曼光谱技术及高光谱成像技术等。结合国内外研究现状,对未来我国猪肉品质无损检测技术的研究与发展作出展望。  相似文献   

3.
介绍了人工嗅觉与人工味觉检测技术、计算机视觉技术、近红外光谱技术、高光谱图像检测技术等无损检测技术的发展概况.应用高光谱图像技术对肉品品质进行无损检测是当前的研究热点之一.介绍了该技术的基本原理和国内外肉品品质高光谱图像检测技术的研究现状,并展望了高光谱图像检测技术在肉品品质检测中的研究前景,以期对我国相关研究人员的研...  相似文献   

4.
我国作为肉品消耗大国, 肉类品质一直是政府和百姓关注的热点问题。传统肉品检测方法不仅所用试剂会对环境造成污染, 而且检测周期也很难满足当今快速增长的肉品消耗需求。近红外光谱作为一个快速、无损、无污染、效率高、低成本、响应速度快、选择性强、抗干扰能力强和多组分同时分析(即一个近红外光谱数据可获得样品多种物质信息)的检测技术已逐渐被广泛用于肉品检测领域。本文综述了近红外光谱技术在肉品种类判别、产地溯源和品质分类定性鉴别中的研究, 以及在肉品颜色、pH值、持水力和常规化学组成定量分析中的研究, 并对近红外光谱在肉品检测领域的发展前景进行展望, 以期为更好评价肉类品质提供参考。  相似文献   

5.
肉品质量无损检测技术研究进展   总被引:1,自引:1,他引:0  
肉类和肉类食品品质与安全检测一直是肉类行业中关注的热点。本文综述了超声波、电磁特性、电子鼻与电子舌、计算机视觉、光谱分析等几种当前主要无损检测技术在肉品质量评价中的研究进展。其中,重点介绍了光谱分析中具有图谱合一、可同时获取样品内外部品质信息特性的高光谱成像技术及其在国内外肉品品质检测中的应用现状,提出了该技术在肉类品质检测研究方向的几点思考,并展望了无损检测技术在肉品品质检测中的研究前景,以期为后续研究提供参考。  相似文献   

6.
肉类品质无损检测技术研究现状与发展趋势   总被引:2,自引:0,他引:2  
张玉华  孟一 《食品工业科技》2012,33(12):392-395,400
介绍了近年来国内外肉类品质无损检测技术,主要包括近红外光谱技术、计算机视觉技术和电子鼻技术,可实现对肉品水分、蛋白质、脂肪、pH、新鲜度、剪切力等多个指标的检测。但单一技术无法实现肉品品质的综合评价,多源感知信息融合技术和高光谱图像技术将多种信息融合,可以更好地反映肉品的综合性状,在肉品内外部品质检测方面具有独特的优势,是肉品品质检测的发展趋势。  相似文献   

7.
肉品品质的无损检测方法   总被引:6,自引:1,他引:5  
目前,国外肉品生产发达国家正在研究与应用无损检测手段进行肉品的品质评定。本文介绍了肉品品质的各种无损检测方法的基本原理、作用及其优缺点,包括超声波检测技术、利用电磁学方法检测(主动特性法和核磁共振波谱分析技术)、电子气味检测法(电子鼻)、光学方法(近红外光谱分析技术和激光喇曼光谱技术)和计算机视觉检测技术。  相似文献   

8.
肉品质量安全是关系国计民生的大事。感官评价是肉品质量评价的重要方面。作为对人体感官功能的模拟,电子感官技术在对肉品质量评价方面具有很好的应用价值。目前国内外专家利用电子鼻、电子舌、电子眼等电子感官评价系统在肉品品质评定、肉品品种识别、肉品新鲜度评价、肉品微生物分析以及货架期预测等方面进行了相关的研究。研究结果表明,基于肉品腐败变质原理及其感官指标的变化,利用电子感官评价系统在对肉品品质评定、新鲜度评价、微生物分析与预测等方面都具有良好的效果。虽然,电子感官评价系统依然存在着多种问题,但随着传感器等技术的发展,电子感官系统将向着在线化、小型化、专业化、多种传感器融合、多种检测技术联用等方向发展,其在肉品质量检测和分析方面将具有更加广阔的应用前景。  相似文献   

9.
光谱技术在生鲜肉品质安全快速检测的研究进展   总被引:9,自引:5,他引:4  
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.  相似文献   

10.
农畜产品品质安全光学无损检测技术的进展和趋势   总被引:4,自引:3,他引:1  
本文综述了国内外农畜产品品质安全无损检测技术的研究状况和发展趋势。在农畜产品检测领域, 发现近红外光谱技术、高光谱成像技术、激光拉曼光谱法和X射线荧光光谱法等主要的光学无损检测技术和方法有广泛的研究和应用状况, 它们在果蔬的品质成分分析、农药残留检测与在线分级分拣; 生鲜肉肉品品质检测、品种鉴别与安全评定; 乳品、茶叶等特种农产品的成分分析、品种分类等方面具有重要作用。农畜产品无损检测技术具有广阔的发展前景和应用潜力。  相似文献   

11.
高光谱成像技术在肉类安全品质预测及分选分级方面已取得了诸多成果。作者重点综述了其在肉类有毒有害物质检测、肉类掺假检测、肉类分选分级中的研究现状,讨论了其存在的不足及发展趋势,以期为肉类安全无损检测方法的研究提供参考。  相似文献   

12.
肉品品质的无损检测方法(英文)   总被引:1,自引:0,他引:1  
At present, some foreign researchers of meat industry developed countries are studying and applying nondestructive testing techniques to detect meat quality.In our country, these techniques are seldom used besides some techniques using electromagnetic properties.This paper introduces some modern nondestructive testing techniques for quality detection of meat, such as Supersonic wave, electronic Nose, electromagnetic method, near infrared, Raman Spectroscopy and computer vision technology.These techniques can meet the requirements of high speed and high accuracy on line detection of meat.Besides, further research and possible applications are also discussed.  相似文献   

13.
Food quality and safety issues have received widespread attention around the world. Traditional analytical methods are cumbersome, time consuming, and disruptive. Consumers and businesses are in desperate need of a fast, nondestructive test to evaluate the safety and quality of food. Chicken is an important food source for the human diet and has a high consumption rate. Its quality and safety issues are especially important. The hyperspectral imaging (HSI) technique combines the main characteristics of the spectroscopy technique and the imaging technique to achieve fast, nondestructive testing and demonstrates great potential for evaluating the food safety and quality of chicken. For the past few years, there have been many studies on the HSI technique for the detection and evaluation of chicken meat safety and quality. Therefore, the purpose of this article is to provide a detailed overview of the HSI technique for microbiological safety detection and quality attribute assessments of chicken meat. In addition, the hardware and software used in the HSI systems are also summarized and compared. Finally, some opinions on the focus of future research and its applications in the modern poultry industry are presented.  相似文献   

14.
Modern‐day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large‐capacity animal processing can affect the sanitation of the facility and the meat products, potentially increasing transmission of infectious diseases. Additionally, spoilage of food from improper processing and storage increases the global economic and ecological burden of meat production. Advances in biomedical and materials science have allowed for the development of innovative new antibacterial technologies that have broad applications in the medical industry. Additionally, new approaches in tissue engineering and nondestructive cooling of biological specimens could significantly improve organ transplantation and tissue grafting. These same strategies may be even more effective in the preservation and protection of meat as animal carcasses are easier to manipulate and do not have the same stringent requirements of care as living patients. This review presents potential applications of emerging biomedical technologies in the food industry to improve meat safety and quality. Future research directions investigating these new technologies and their usefulness in the meat processing chain along with regulatory, logistical, and consumer perception issues will also be discussed.  相似文献   

15.
Currently, the issue of food safety and quality is a great public concern. In order to satisfy the demands of consumers and obtain superior food qualities, non-destructive and fast methods are required for quality evaluation. As one of these methods, hyperspectral imaging (HSI) technique has emerged as a smart and promising analytical tool for quality evaluation purposes and has attracted much interest in non-destructive analysis of different food products. With the main advantage of combining both spectroscopy technique and imaging technique, HSI technique shows a convinced attitude to detect and evaluate chicken meat quality objectively. Moreover, developing a quality evaluation system based on HSI technology would bring economic benefits to the chicken meat industry. Therefore, in recent years, many studies have been conducted on using HSI technology for the safety and quality detection and evaluation of chicken meat. The aim of this review is thus to give a detailed overview about HSI and focus on the recently developed methods exerted in HSI technology developed for microbiological spoilage detection and quality classification of chicken meat. Moreover, the usefulness of HSI technique for detecting fecal contamination and bone fragments of chicken carcasses are presented. Finally, some viewpoints on its future research and applicability in the modern poultry industry are proposed.  相似文献   

16.
肉品新鲜度快速检测技术研究进展   总被引:2,自引:1,他引:1  
介绍了肉品新鲜度的快速检测技术原理及方法,综述了肉品新鲜度各项指标快速检测技术的研究进展,展望了肉品新鲜度的快速检测技术。加快快速在线检测仪器的研究与开发,实现肉品新鲜度的快速、无损、实时检测,这对于促进我国肉类产业的现代化发展,保障人民的身体健康都具有重要的现实意义。  相似文献   

17.
Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.  相似文献   

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