文档介绍：.,2014基金项目:公益性行业(农业)科研专项(201003008)Fund:SupportedbyAgro-ScientificResearchinthePublicInterest(201003008)*通讯作者:彭彦昆,教授,博士生导师,主要研究方向为农畜产品品质安全无损检测关键技术与装备。E-mail:******@cau.*Correspondingauthor:PENGYan-Kun,Professor,,Supervisor,NationalResearchandDevelopmentCenterforAgro-processingEquip-ment,CollegeofEngineering,ChinaAgriculturalUniversity,,QinghuaEastRoad,HaidianDistrict,Beijing100083,-mail:******@-解冻肉的判别研究王文秀,彭彦昆*(中国农业大学工学院,国家农产品加工技术装备研发分中心,北京100083)摘要:目的利用近红外光谱对冷鲜肉和解冻肉进行判别研究。方法利用385~935nm的近红外光谱系统,采集冷鲜肉与解冻肉表面的反射光谱数据,采用Savitzky-Golay(S-G)平滑和标准变量正态变换(SNVT)方法对光谱数据进行预处理。然后利用主成分分析法(PCA)实现数据降维,提取主成分后结合两种状态的肉的理化指标(L*值,a*值,pH,蒸煮损失和嫩度),分别利用Fisher判别法、贝叶斯判别法两种判别分析方法对冷鲜肉和解冻肉进行判别研究。结果两种判别分析方法,均取得较好的分类效果,尤其是Fisher判别法,%,验证集的正确率为100%。结论近红外光谱技术应用于冷鲜肉和解冻肉的鉴别是可行的。关键词:近红外;冷鲜肉;解冻肉;判别研究Discriminationoffreshandfrozen-thawedmeatbasedonnearinfraredspectroscopyWANGWen-Xiu,PENGYan-Kun*(NationalResearchandDevelopmentCenterforAgro-processingEquipment,CollegeofEngineering,ChinaAgriculturalUniversity,Beijing100083,China)ABSTRACT:ObjectiveTodiscriminatefreshandfrozen--thawedporksurfaceof385~935nmbyuseofnear--Golay(S-G)smoothandstandardnormalvariablestransform(SNVT)werecarriedoutaspre--ponentanalysis(PCA)-binedwiththeirphysicalandchemicalin-dexes(L*value,a*value,pHvalue,cookinglossandtenderness).ResultsBoththeuseddiscriminantanaly-sismethodshadgoodresults,-%,andthevalidationwas100%.ConclusionItisfeasibleforthenearinfraredspectroscopytobeappliedforidentificationoffreshandfrozen-