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| Detection of Water Content of Chinese Stir-Fired Pork by Near Infrared Spectroscopy |
| ZHAO Juyang, SHI Changbo*, FANG Weijia |
| College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China |
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Abstract In the study, a nondestructive and rapid method for detecting the water content of Chinese stir-fired pork was established by near infrared reflectance spectroscopy. The moisture contents of 100 groups of stir-fired pork samples were determined by direct drying method and near infrared spectra of the samples were acquired. The original spectra were pretreated by second derivative and Savitzky-Golay smoothing in order to perform a partial least squares regression. Then inflection point, Mahalanobis distance, root mean square error of cross-validation and studentized residual were used to eliminate the outliers in order to establish a calibration model. The results showed that the proposed predictive model had a high correlation coefficient (r = 0.972 1) with a root mean squared error of calibration of 0.089 1. Furthermore, the prediction accuracy was greater than 98.7% (P < 0.05) when compared with the true value indicating the model established in this study has a good predictive performance. The results showed that the model allows accurate prediction of water content and has the potential for use in Chinese stir-fired pork processing and food industry.
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2018, Vol. 32 
