STUDYING THE RELATIONSHIP BETWEEN PORK FRESHNESS INDEXES AND NEAR-INFRARED SPECTRA
Date Issued
2004-12
Date
2004-12
Author(s)
Shaw, Jai-Tsung
Lou Cuyr, Chu-Ying
Chen, Richie L.C.
Liu, Chang-Chun
Ang, Sow-Ling
Su, Shwu-Jen
DOI
20060927122949945392
Abstract
Near infrared reflectance spectra on pork samples were analyzed and calibrated
for the seven measured pork freshness indexes such as standard plate count, pH
value, free primary amines, extract release volume, and intensities of green, blue,
and red. If the relationship between spectra and the seven measured pork freshness
indexeswas established by PLSRmodel, the calibration line could be used to predict
the pork freshness with the advantages of saving time and zero-polluted environment.
With 90 samples at 30℃ and 98 % relative humidity, the predicted allowable
pork storage time is 9.45 hours determined by the fresh limit of 7.5 log CFU/g from
the regression equation of standard plate count. These calibrated lines by PLSR
showed that correlation coefficients between spectra and standard plate count, green
intensity, pH value, and blue intensity were 0.80 (original spectra), 0.77 (original
spectra), 0.71 (first difference spectra) and 0.71 (first difference spectra) respectively.
For free primary amines, extract release volume and red intensity, the correlation
coefficients of calibration lines were 0.61 (second difference spectra), 0.55 (second
difference spectra), and 0.59 (original spectra) respectively. Consequently, the
standard plate count among the above mentioned seven indexes was the best for
predicting pork freshness.
Subjects
Near infrared
Pork freshness
Standard plate count
Free primary
amines
amines
Extract release volume
pH value
the intensity of red
the
intensity of green
intensity of green
the intensity of blue
Publisher
臺北市:國立臺灣大學生物產業機電工程學系
Type
journal article
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