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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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WANG Yawen, JIA Xiaolei, HE Jiaxin, LIU Yuling, PAN Jinfeng, DONG Xiuping, HAN Ge, WANG Huihui, WANG Mingwei, LI Shengjie. Simultaneous and Rapid Measurement of Moisture and Fat Contents in Chilled Pork Based on Hyperspectral Imaging Technology[J]. Meat Research, 2026, 40(5): 65-72. |
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2018, Vol. 32 
