Rapid Nondestructive Detection of Cholesterol Level of Fresh Chicken by Shortwave Near Infrared Spectroscopy
WANG Hui1, TIAN Hanyou1, ZOU Hao1, LIU Fei1, LI Jiapeng1, CHEN Wenhua1, DI Yanquan2, QIAO Xiaoling1,*
1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China; 2. Focused Photonics (Hangzhou) Co. Ltd., Hangzhou 310052, China
Abstract：A portable near infrared spectrometer was applied to collect spectral information in the short-wave infrared region of 236 samples of fresh chicken to establish a quantitative model for predicting the cholesterol content of fresh chicken breast through partial least squares regression combined with chemometrics. The results showed that the optimal spectral pretreatment method was the combination of normalization and baseline correction. Model calibration was achieved by elimination of abnormal values performed twice. Parameters of the optimal prediction model developed were determined as follows: Rc (correlation coefficient for calibration set) = 0.801 1, sEC (standard error of calibration) = 6.699 8, Rp (correlation coefficient for prediction set) = 0.803 4, sEP (standard error of prediction) = 7.529 6, MF (number of main factors) = 4, and sEP/sEC = 1.12, which indicated the prediction model had better reliability, robustness and performance than other models.
王 辉，田寒友，邹 昊，刘 飞，李家鹏，陈文华，狄艳全，乔晓玲. 短波近红外光谱快速无损检测生鲜鸡肉胆固醇含量[J]. 肉类研究, 2016, 30(3): 29-32.
WANG Hui, TIAN Hanyou, ZOU Hao, LIU Fei, LI Jiapeng, CHEN Wenhua, DI Yanquan, QIAO Xiaoling. Rapid Nondestructive Detection of Cholesterol Level of Fresh Chicken by Shortwave Near Infrared Spectroscopy. Meat Research, 2016, 30(3): 29-32.
