Quick and nondestructive detection method for myohemoglobin of raw meat and system thereof

Abstract

The invention discloses a quick and nondestructive detection method for myohemoglobin of raw meat and a system thereof. The method comprises the following steps: S1, radiating a standard sample by a light source to ensure that the light is incident from the surface to the inside of the sample, and is diffused from the surface of the standard sample; S2, receiving and detecting the diffused diffuse light intensity; S3, inverting a system constant alpha by using the solution of the diffusion equation; S4, radiating the raw meat sample to be detected by light to ensure that the light is incident from the surface to the inside of the raw meat sample to be detected, and is diffused from the surface of the raw meat sample to be detected; S5, receiving and detecting the diffused diffuse light intensity; S6, calculating a reduced scattering coefficient mu s' and an absorption coefficient mu a of the raw meat sample to be detected; S7, repeating the step S4 to S6 for incident lights with different wavelengths to acquire reduced scattering coefficients mu s' and an absorption coefficients mu a of the raw meat sample to be detected in a plurality of wavelengths; and S8, calculating the concentration of the myohemoglobin of the raw meat according to the absorption coefficient equation in a plurality of wavelength positions. The method can realize direct, non-destructive and quick testing on the myohemoglobin inside the raw meat, and has high accuracy.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of agricultural sensing and detection, in particular to a method and system for rapid and nondestructive detection of myoglobin in raw meat. Background technique [0002] With the improvement of people's living standards, the consumption of fresh meat from livestock and poultry has increased rapidly, and higher requirements have been put forward for the quality of meat products. Meat color is the most intuitive and leading impression among the major elements of commodity meat color, aroma, taste and quality. Therefore, the color of chilled meat is one of the most important sensory indicators for consumers to evaluate the freshness. The color of meat is mainly determined by the muscle red in meat Three different chemical forms of protein (i.e. dark red reduced myoglobin, bright red oxymyoglobin and brown metmyoglobin) and a small amount of hemoglobin are determined by the distributio...

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Problems solved by technology

[0004] Although there have been attempts to obtain pork myoglobin by optically non-destructive methods in the prior art, this method has the following problems: ① It is assumed that the reduced scattering coefficient is known or unchanged, but the actual reduced scattering coefficient of each sample is different. It is different, the simple assumption cannot measure the real myoglobin concentration; ②assuming that myoglobin and hemoglobin have exactly the same molar absorption coefficient ε, the measurement is the sum of the two substance concentrations of myoglobin and hemoglobin, which cannot Obtain the concentration of myoglobin

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