For the packaged fresh meat non-destructive testing, the spectrum characters and spectrum interfering of four kinds of typical packaging films were analyzed. Furthermore, the interfering mechanism of film on the spectrum detection was discussed and verified. The packaging film interference mechanism and cancellation method were proposed and verified by experiments. The results show that the loss of luminous flux of packaging film affects non-destructive testing in the packaged fresh meat. Packaging film spectral correction method eliminates the interference of packaging film on spectral detection. The modified visible spectrum of packaged fresh beef is highly consistent with the visible spectrum of the unpackaged fresh beef. The average relative error between the predicted value and the measured value is less than or equal to 4.41% and the maximum relative error is less than or equal to 5.11%. The interference of packaging film on non-destructive testing of packaged fresh meat is eliminated and the visible spectrum non-destructive testing of packaged fresh meat is also realized. The presented non-destructive detection method provides a promising quality supervising technology of packaged fresh meat during producing and selling.
DONG Di
,
PAN Liao
,
LU Lixin
. Study on the interference and elimination of packaging film on the visible spectrum non-destructive detection of packaged fresh beef[J]. Food and Fermentation Industries, 2020
, 46(7)
: 234
-238
.
DOI: 10.13995/j.cnki.11-1802/ts.022966
[1] 张玉琴,齐小晶,梁敏,等.冷鲜肉贮藏前处理及保鲜包装技术进展[J].肉类研究,2016(9):35-39.
[2] 董玉影.贮藏期间不同部位延边黄牛肉蛋白质降解及品质分析[D].吉林:延边大学,2015.
[3] 江琦,王烨,刘英,等.冷鲜肉的研究进展[J].农产品加工:综合刊,2015(1):69-71.
[4] 张慧.牛肉品质影响因素研究进展[J].饲料博览,2017(8):5-8.
[5] 余倩,温冬玲.冷鲜肉中腐败菌抑菌技术研究进展[J].江苏农业科学,2015(8):269-299.
[6] 李媛媛,王凯.南京市消费者冷鲜肉购买行为研究[J].广东农业科学,2015,42(17):187-192.
[7] SUMAN S P,NAIR M N, JOSEPH P, et al. Factors influencing internal color of cooked meats[J]. Meat Science, 2016, 120:133-144.
[8] PETRACCI M, FLETCHER D L. Broiler skin and meat color changes during storage[J]. Poult Sci, 2002, 81(10):1 589-1 597.
[9] STEWART M R, ZIPSER M W, WATTS B M. The use of reflectance spectrophotometry for the assay of raw meat pigments[J]. J Food Sci, 1965, 30(3):464-469.
[10] BARBIN D F, ELMASRY G, SUN D W, et al. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging[J]. Analytica Chimica Acta, 2012(719):30-42.
[11] JIA B, YOON S C, ZHUANG H, et al. Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging[J]. Journal of Food Engineering, 2017, 208:57-65.
[12] 姜沛宏,张玉华,陈东杰,等.基于多源感知信息融合的牛肉新鲜度分级检测[J].食品科学,2016,37(6):161-165.
[13] 朱宏星,孙冲,王道营,等.肌红蛋白理化性质及肉色劣变影响因素研究进展[J].肉类研究,2019(6):55-63.
[14] 李江波,郭志明,黄文倩,等.应用CARS和SPA算法对草莓SSC含量NIR光谱预测模型中变量及样本筛选[J].光谱学与光谱分析,2015,35(2):372-378.
[15] THIEN N, SUNGCHUL K, JAE G K. Diffuse reflectance spectroscopy to quantify the met-myoglobin proportion and meat oxygenation inside of pork and beef[J]. Food Chemistry,2019,275:369-376.
[16] WANG J X, FAN L F, WANG H H, et al. Determination of the moisture content of fresh meat using visible and near-infrared spatially resolved reflectance spectroscopy[J]. Biosystems Engineering, 2017, 162:40-56.
[17] 皮付伟,王加华,孙旭东,等.基于聚乙烯膜包装奶酪成分的NIRS检测研究[J].光谱学与光谱分析,2008(10):2 321-2 324.
[18] 胡耀华,郭康权,铃木孝范,等.基于可见光和近红外光谱的肉色检测[J].西北农林科技大学学报,2008,36(7):160-164.
[19] 胡耀华,郭康权,野口刚,等.基于近红外光谱检测猪肉系水力的研究[J].光谱学与光谱分析,2009,29(12):3 259-3 262.
[20] 胡耀华,熊来怡,蒋国振,等.基于可见光和近红外光谱鲜猪肉蒸煮损失和嫩度检测的研究[J].光谱学与光谱分析,2010,30(11):2 950-2 953.
