Measurement of myoglobin in pork meat by using steady spatially-resolved spectroscopy

被引：0
作者：
Wen X. [1 ]
Wang Z. [1 ]
Huang L. [1 ]
机构：
[1] College of Information and Electrical Engineering, China Agricultural University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2010年 / 26卷 / SUPPL. 2期
关键词：
Absorbance coefficient; Meats; Myoglobin; Near infrared spectroscopy; Nondestructive examination; Spectrum analysis; Steady spatially-resolved spectroscopy;
D O I：
10.3969/j.issn.1002-6819.2010.z2.071
中图分类号：
学科分类号：
摘要：
The objective of this work was to determine the concentration of myoglobin in fresh pork meat and establish a fast non-invasive method using steady spatially-resolved spectroscopy (SRS). The concentration of myoglobin was calculated based on absorbance coefficients at 640, 760, 800, 850 nm. The results showed that the value of myoglobin using SRS was significantly correlated (r2=0.955) to traditional methods with the accuracy of 3.6%F.S. The results showed that the concentration of myoglobin can be measured by using near infrared steady spatially-resolved spectroscopy.
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收藏
页码：375 / 379
页数：4
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