Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy
ZHAO Li-li1,ZHANG Lu-da2,SONG Zhong-xiang3,LI Yong4,YAN Yan-lu5, MA Chang-wei1*
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 2. College of Science, China Agricultural University, Beijing 100094, China 3. Tang Ren Shen Group, Zhuzhou 412002, China 4. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China 5. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
Abstract：The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied. The acid value (AV) can reflect the quality of Chinese bacon during processing and storage which is prescribed in the Chinese national standard methods definitely. The fat is abundant in Chinese bacon, so the AV index is important for the quality of Bacon. Samples were scanned on the Bruker FTNIR reflected spectra instrument after being ground. The preprocess method of Additional Scattered Correction was used for the mathematic model of AV and moisture content of Chinese Bacon by PLS. The correlation ratio and the RMSCV of AV and moisture content of the prediction set were 0.98, 0.25, 0.90 and 0.02 respectively. The results showed that NIR spectroscopy analysis technology can be used for fast detecting AV and moisture content of Chinese Bacon.
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