豬肉鮮度指標與近紅外線光譜相關性之探討

Studying the Relationship Between Pork Freshness Indexes and Near-Infrared Spectra

蕭介宗(Jai-Tsung Shaw) ； 駱秋英(Chu-Ying Lou) ； 陳力騏(Richie L.C. Chen) ； 劉昌群(Chang-Chun Liu) ； 洪淑玲(Sow Ling Ang) ； 蘇淑禎(Shwu-Jen Su)

《農業機械學刊》 13卷4期 (2004/12) Pp. 27-36

https://doi.org/10.30062/JAM.200412.0003

摘要

豬肉之近紅外線反射光譜，配合實驗室測定豬肉鮮度指標即生菌數、胺基態氮濃度、萃取液過濾量、PH值及豬肉樣本影像之紅、緣、藍光度值等共7項測定數據。利用PLS模式，建立豬肉鮮度指標與光譜的關係之校正線，達成快速無污染預測豬肉鮮度。
結果顯示90個樣品的光譜資料與生菌數、在溫度300C、濕度98%下，利用統計廻歸式推估，9.45小時後，豬肉已失去鮮度即生菌數已達7.5logCFU/g。用PLSR模式，實驗室測定之7項數據與近紅外線光譜之相關係數，以生菌數最佳為0.8（原始光譜），其次是藍色光度值、PH值和綠色光度值之相關係數(R)分別為0.77（原始光譜）、0.71（一次差分光譜）；而胺基態氮濃度、萃取液過濾量及紅色光度值之相關係數分別為0.61（二次差分光譜）、0.55（二次差分光譜）用0.59（原始光譜）。7項測定鐐度指標中，以生菌數為預豬肉鮮度之最佳指標。

關鍵字

近紅外線 ； 豬肉鮮度 ； 生菌數 ； 胺基態氮濃度 ； 萃取液過濾量 ； PH值 ； 紅色光度值 ； 綠色光度值 ； 藍色光度值

並列摘要

Near infrared reflectance spectra on pork samples were analyzed and calibrated for the seven measured pork freshness indexes such as standard plate count, pH value, free primary amines, extract release volume, and intensities of green, blue, and red. If the relationship between spectra and the seven measured pork freshness indexes was established by PLSR model, the calibration line could be used to predict the pork freshness with the advantages of saving time and zero-polluted environment.
With 90 samples at 300C and 98 % relative humidity, the predicted allowable pork storage time is 9.45 hours determined by the fresh limit of 7.5log CFU/g from the regression equation of standard plate count. These calibrated lines by PLSR showed that correlation coefficients between spectra and standard plate count, green iitensity, pH value, and blue intensity were 0.80 (original spectra), 0.77 (original spectra), 0.71 (first difference spectra) and 0.71 (first difference spectra) respectively. For free primary amines, extract release volume and red intensity, the correlation coefficients of calibration lines were 0.61 (second difference spectra), 0.55 (second difference spectra), and 0.59 (original spectra) respectively. Consequently, the standard plate count among the above mentioned seven indexes was the best for predicting pork freshness.

並列關鍵字

Near infrared ； Pork freshness ； Standard plate count ； Free primary amines ； Extract release volume ； pH value ； the intensity of red ； the intensity of green ； the intensity of blue