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Published on: June 28, 2016
[Quality analysis of Chinese bacon with near infrared spectroscopy]
Li-li Zhao1, Lu-da Zhang, Zhong-xiang Song
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zhaolili_china@163.com
Abstract:
The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied. The acid value (AV) can reflect the quality of Chinese bacon during processing and storage which is prescribed in the Chinese national standard methods definitely. The fat is abundant in Chinese bacon, so the AV index is important for the quality of Bacon. Samples were scanned on the Bruker FTNIR reflected spectra instrument after being ground. The preprocess method of Additional Scattered Correction was used for the mathematic model of AV and moisture content of Chinese Bacon by PLS. The correlation ratio and the RMSCV of AV and moisture content of the prediction set were 0. 98, 0. 25, 0. 90 and 0. 02 respectively. The results showed that NIR spectroscopy analysis technology can be used for fast detecting AV and moisture content of Chinese Bacon.
