在NIRS (近红外光谱学) 中对切片的Duroc干火腿进行分类,根据各种包装系统和储存温度和时间进行分类
L León1, A Ortiz1, S Ezquerro2
1Meat Quality area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain.
Meat science
|October 1, 2023
概括
近红外光谱 (NIRS) 准确地确定了干燥硬化火腿的储存温度和储存时间. 这项技术支持包装肉制品的可追溯性和库存管理.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 频谱学是一种光谱学.
背景情况:
- 保持最佳的储存温度对于保持干燥固化火腿的质量和安全至关重要.
- 准确跟踪储存时间对于库存管理和确保产品新鲜度至关重要.
- 评估储存条件的传统方法可能耗时,可能需要打开包装.
研究的目的:
- 为了评估近红外光谱 (NIRS) 对切片的Duroc干火腿的区分储存温度.
- 评估NIRS在不同包装条件下预测干燥硬化火腿的储存时间的能力.
- 确定使用NIRS用于包装肉制品的非破坏性质量控制的可行性.
主要方法:
- 使用近红外光谱 (NIRS) 分析切片的Duroc干火腿.
- 部分最小方程差异分析 (PLS-DA) 用于开发分类模型.
- 该研究考虑了两种包装类型:真空包装和改性大气包装 (MAP).
- 模型经过验证,以评估温度区分和储存时间预测的准确性.
主要成果:
- 在真空包装火腿的储存温度分类中,NIRS实现了100%的准确性,而MAP则达到92-100%的准确性.
- 储存时间预测准确度在真空包装火腿的92.31%至100%之间,MAP的91-97%.
- 开发的模型在温度区分和储存时间估计方面都表现出高可靠性.
结论:
- NIRS是一种高效的非破坏性技术,用于监测干燥硬化火腿的储存条件.
- 这种光谱技术可以显著帮助确保保存温度的可追溯性.
- 尼尔斯提供了一个有价值的工具,可以有效地管理切片切成的干燥制火腿产品的库存.
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