A Quick Method for Determination of Sodium Chloride Content in Cured Meat

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

Active Publication Date: 2016-08-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • 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

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  • A Quick Method for Determination of Sodium Chloride Content in Cured Meat
  • A Quick Method for Determination of Sodium Chloride Content in Cured Meat
  • A Quick Method for Determination of Sodium Chloride Content in Cured 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 determining the content of sodium chloride in cured meat, which comprises the following steps: (1) taking a plurality of cured meat products added with different contents of sodium chloride as calibration samples, collecting the near-infrared high Spectral image to obtain the spectral reflectance value of the calibration sample; the quantitative relationship between the spectral reflectance value of the calibration sample at the hyperspectral characteristic wavelength and the standard sodium chloride content of the calibration sample is established through the multivariate calibration algorithm to obtain the sodium chloride content of cured meat Calibration model: (2) Collect the near-infrared hyperspectral image of the cured meat sample to obtain the spectral reflectance value of the cured meat sample; input the spectral reflectance value of the cured meat sample under the hyperspectral characteristic wavelength into the cured meat The sodium chloride content calibration model is used to obtain the sodium chloride content of the cured meat sample to be tested. Compared with the prior art, the invention has the advantages of no damage, convenient and fast operation.

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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Patent Type & Authority Patents(China)
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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