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拉曼光谱在肉品质预测与控制中的应用

  • 王新怡 ,
  • 董鹏程 ,
  • 罗欣 ,
  • 毛衍伟 ,
  • 张一敏
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  • 1(山东农业大学 食品科学与工程学院,山东 泰安,271018)
    2(江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京,210095)
第一作者:博士(毛衍伟副教授和张一敏教授为共同通信作者,E-mail:maoyanwei@sdau.edu.cn;ymzhang@sdau.edu.cn)

收稿日期: 2021-11-29

  修回日期: 2022-01-14

  网络出版日期: 2023-01-06

基金资助

国家重点研发计划政府间/港澳台重点专项(2019YFE0103800);山东省生猪产业技术体系(SDAIT-08-10);国家肉牛牦牛产业技术体系项目(CARS-37);山东省重点研发计划(2018GGX108004)

Application of Raman spectroscopy in meat quality prediction and control

  • WANG Xinyi ,
  • DONG Pengcheng ,
  • LUO Xin ,
  • MAO Yanwei ,
  • ZHANG Yimin
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China)
    2(Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)

Received date: 2021-11-29

  Revised date: 2022-01-14

  Online published: 2023-01-06

摘要

拉曼光谱技术具有快速、原位、无损伤检测等优点。近年来,该技术在肉类工业中的应用受到越来越多的关注。该文总结了拉曼光谱在肉品研究中常用的拉曼位移、信号来源及其与肉品品质、安全的关系;总结分析了拉曼光谱在研究肉的pH值、嫩度、颜色、保水性、营养成分、货架期与致病菌、掺假判断等食品品质和食品安全指标的应用,以及拉曼光谱数据的处理与分析方法,以期为促进拉曼光谱技术在肉的品质和安全控制中的应用提供研究思路和理论指导。

本文引用格式

王新怡 , 董鹏程 , 罗欣 , 毛衍伟 , 张一敏 . 拉曼光谱在肉品质预测与控制中的应用[J]. 食品与发酵工业, 2022 , 48(24) : 294 -302 . DOI: 10.13995/j.cnki.11-1802/ts.030253

Abstract

Raman spectroscopy has the characteristics of fast, in-situ, non-destructive detection and no need to process samples. In recent years, the application of Raman technology in the meat industry has attracted more and more attention. This paper firstly summarized the Raman shifts applied in the research area of meat science, as well as the Raman signal source and its relationship with meat quality and safety. In the following part, the application of Raman spectroscopy in the prediction of meat pH value, tenderness, color, water holding capability, meat safety, and meat adulteration was discussed. Furthermore, the processing and analysis methods of Raman spectrum data were summarized in this paper. The information gathered here will facilitate the further development of Raman technology and provide research ideas and theoretical guidance for its application in the area of meat quality and safety control.

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