项目名称： 新疆冷却羊肉储藏品质的动力学及不同光学速测技术融合研究

项目编号： No.31460418

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 朱荣光

作者单位： 石河子大学

项目金额： 53万元

中文摘要： 本项目以具有地域特色的新疆羊肉为研究对象，针对当前冷却肉在流通/零售过程中的冷链/冷藏系统不完善、储藏品质影响因素复杂、快速检测模型精度不理想及机理解析不足等问题，开展其在不同储存温度和时间下的动力学模型研究，建立感官评定、挥发性盐基氮（TVB-N）、pH、颜色及细菌总数等品质指标随温度和时间变化的动力学模型，揭示冷却羊肉储藏过程中的品质变化规律，利用可见-短波高光谱图像和长波近红外光谱两种不同的光学速测技术，开展快速检测上述各储藏品质指标及综合评价新鲜度的机理分析、模型比较优化和信息融合的研究，利用特征提取方法提取各品质指标和新鲜度的图像特征和光谱特征，应用不同的化学计量学、模式识别和信息融合方法，建立储藏过程中冷却羊肉品质的快速、准确、无损的检测方法，并对影响因素和分析机理进行探讨。该研究可以为监测和控制冷却肉品质及开发具有自主知识产权的羊肉品质快速检测和分级设备提供理论依据。

中文关键词： 高光谱图像；近红外光谱；冷却羊肉；羊肉品质；无损检测模型

英文摘要： Xinjiang mutton is a famous food with distinct regional characteristic.Currently, the cold chain or refrigeration system of chilled mutton is not perfect in the process of circulation or retail and influencing factors on storage quality is complex. The accuracy and analytical mechanism of model by single rapid and non-destructive detection technique is not ideal. The project aims to carry out the kinetic model research of quality indicators, including the sensory evaluation, Total Volatile Basic Nitrogen (TVB-N), pH, color parameters and total numbers of bacteria varying with temperature and time, and reveal the quality variation law of chilled meat during storage. At the same time, Both of the two different optical rapid measurement techniques, including the hyperspectral imaging in the range of 400-1000 nm and the near infrared spectroscopy in the range of 1000-2500 nm are employed to carry out the research of mechanism analysis, model comparison and optimization and information fusion in terms of the quality indicators and freshness above. Its image and spectral characteristics of each quality indicator and the whole freshness will be extracted by using different feature extraction methods. By using different types of chemometrics, pattern recognition and information integration methods, the fast, objective, non-destructive and accurate quality evaluation methods are developed to Xinjiang chilled mutton under storage and the influencing factors and analysis mechanisms are also discussed. The whole study can provide the theoretical basis for the monitoring and control of chilled meat quality and the rapid measurement and grading equipment development of mutton quality with independent intellectual property.

英文关键词： Hyperspectral imaging;Near infrared spectroscopy;Chilled mutton;Mutton quality;Non-destructive measurement model