ESTIMATION OF FRESHNESS OF BEEF USING NEAR-INFRARED SPECTROSCOPY
ESTIMATION OF FRESHNESS OF BEEF USING NEAR-INFRARED SPECTROSCOPY
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使用近红外光谱评估牛肉的新鲜度
DOI：
10.13031/2013.20399
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发表时间：
2006
影响因子：
1.5
通讯作者：
K. Hwang
中科院分区：
文献类型：
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作者：
Y. Bae;S. I. Cho;Y. Y. Kim;T. S. Park;K. Hwang
由于腺苷5 '-三磷酸（ATP）在牛肉储存过程中自动降解，Ki值增加。从
实验结果表明，Ki值与牛肉挥发性盐基氮（VBN）呈高度正相关，
本研究证实Ki值可以作为牛肉新鲜度的一个有用指标。因此，
采用近红外光谱（NIRS）和主成分回归（PCR）估算Ki值，
验证.决定系数（R2）、校准标准误差（SEC）和预测标准误差（SEP）
使用吸收光谱开发的校准模型的相对误差分别为0.53、8.7%和9.3%。提高
预测的校准模型，二阶导数光谱计算和用于开发校准
模型1200至1300 nm的NIR波长范围产生最佳校准模型，其中R2、SEC和SEP
分别为0.93、8.3%和7.7%。结果表明，用牛肉的新鲜度指数来评价牛肉的新鲜度是可行的，
用NIRS测量Ki值。
As adenosine 5’-triphosphate (ATP) is automatically degraded during storage of beef, Ki-value increases. From
an experimental result showing that Ki-value was highly proportional to the volatile basic nitrogen (VBN) of beef, it was
confirmed in this study that Ki-value could be a useful index for the freshness of beef. Therefore, a calibration model for
estimating Ki-value was developed using near-infrared spectroscopy (NIRS) and principal component regression (PCR), and
validated. The coefficient of determination (R2), standard error of calibration (SEC), and standard error of prediction (SEP)
of the calibration model developed using the absorption spectra were 0.53, 8.7%, and 9.3%, respectively. To improve the
prediction of the calibration model, the second-order derivative spectra were calculated and used to develop a calibration
model. The NIR wavelength range of 1200 to 1300 nm produced the best calibration model, of which the R2, SEC, and SEP
were 0.93, 8.3%, and 7.7%, respectively. It was concluded that it was feasible to estimate the freshness of beef through
measurement of Ki-value with NIRS.
Yukio YANO、Manami NUMATA、Hiromistu HACHIYA、Satoshi ITO、Takashi MASADOME、Satoshi OHKUBO、Yasukazu ASANO、Toshihiko IMATO：“微生物传感器在肉类新鲜度质量控制中的应用”Talanta。
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