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Method for rapidly measuring content of sodium chloride in salted meat

A technology for rapid determination of sodium chloride in meat, which is applied in the measurement of color/spectral characteristics, etc., to achieve the effect of shortening hyperspectral acquisition, reducing detection costs, and solving the content of sodium chloride

Active Publication Date: 2014-02-05
SOUTH CHINA UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After searching, there are few reports on the rapid detection of sodium chloride content in cured meat based on hyperspectral technology

Method used

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  • Method for rapidly measuring content of sodium chloride in salted meat
  • Method for rapidly measuring content of sodium chloride in salted meat
  • Method for rapidly measuring content of sodium chloride in salted meat

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Embodiment

[0032] The method for quickly measuring sodium chloride content in cured meat of the present embodiment may further comprise the steps:

[0033] (1) Establish a correction model for sodium chloride content in bacon:

[0034] (1-1) Taking 45 cured meat products with different contents of sodium chloride as calibration samples, the thickness of the calibration samples is 1-1.5 cm, and the following steps are carried out:

[0035] Collect the near-infrared hyperspectral image of the calibration sample: fix the calibration sample on a black plastic bracket, adjust the surface to be flat, and place it on the electric mobile platform in the spectrum collection room; in order to reduce the shadow, the height of the halogen lamp is set to 60cm, and the angle 45°C; then adjust other parameters of the acquisition software on the computer, the speed of the motor matches the object distance and focal length, the speed is determined to be 1.5mm / s, and the acquisition exposure time is 30ms....

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Abstract

The invention discloses a method for rapidly measuring the content of sodium chloride in salted meat. The method comprises the following steps: (1) with multiple salted meat products added with sodium chloride of different contents as correction samples, acquiring a near-infrared hyperspectral image of the correction samples so as to obtain a spectral reflectance value of the correction samples; establishing a quantitative relation between the spectral reflectance value of the correction samples under hyperspectral characteristic wavelength and the standard sodium chloride content of the correction samples through a multiplicative correction algorithm, and obtaining a salted meat sodium chloride content correction model; and (2) acquiring a near-infrared hyperspectral image of a to-be-measured salted meat sample so as to obtain a spectral reflectance value of the to-be-measured salted meat sample, and inputting the spectral reflectance value of the to-be-measured salted meat sample under the hyperspectral characteristic wavelength into the salted meat sodium chloride content correction model, so as to obtain the content of the sodium chloride in the to-be-measured salted meat sample. Compared with the prior art, the method has the advantages of zero damage, convenience in operation and rapidness.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for quickly measuring the content of sodium chloride in cured meat. Background technique [0002] Cured meat products are deeply loved by consumers because of their special flavor and color. At present, pickling has become an important link in the processing of many meat products. The quality of the pickling effect is the most important part of determining the quality of cured meat. Adding salt to meat products can not only inhibit the reproduction of harmful microorganisms, play a role in antisepsis, but also increase the flavor of meat and improve the quality of products. However, excessive salt content will affect the quality and taste of meat products. Excessive intake of sodium chloride salt will induce hypertension, coronary heart disease, cerebral infarction, renal dysfunction, retinal and other diseases, seriously affecting the quality of life and even li...

Claims

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Application Information

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IPC IPC(8): G01N21/31
Inventor 孙大文刘丹曾新安徐中岳
Owner SOUTH CHINA UNIV OF TECH
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