Rapid Detection of Total Volatile Basic Nitrogen in Pork by Near-Infrared Spectroscopy Using Effective Wavelength Variables
LIU Fei1, ZOU Hao1, TIAN Hanyou1, TANG Jielan2, LIU Wenying1, LI Jiapeng1, QIAO Xiaoling1,*
1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China;
2. Beijing Zhongrui Stuff Co. Ltd., Beijing 100260, China
Abstract：Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This study attempted to measure the TVB-N content in pork meat using near infrared spectroscopy with Monte Calo uniformative variable elimination (MCUVE) and successive projections algorithm (SPA). The results showed that 36 effective wavelength variables directly and indirectly related to the TVB-N content were selected with MCUVE and SPA from the 800 wavelength variables in the original NIR spectra of fresh chilled pork (at 4 ℃), and the proposed partial least squares (PLS) model had good performance with correlation coefficient of prediction (Rp) of 0.876 4, and standard error of prediction (sEP) of 1.205 7 mg/100 g, respectively.
刘 飞，邹 昊，田寒友，汤介兰，刘文营，李家鹏，乔晓玲. 提取近红外光谱有效变量快速检测猪肉挥发性盐基氮[J]. 肉类研究, 2015, 29(9): 25-29.
LIU Fei, ZOU Hao, TIAN Hanyou, TANG Jielan, LIU Wenying, LI Jiapeng, QIAO Xiaoling. Rapid Detection of Total Volatile Basic Nitrogen in Pork by Near-Infrared Spectroscopy Using Effective Wavelength Variables. Meat Research, 2015, 29(9): 25-29.
