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Method for online rapid detection on content of brochothrix thermosphacta in chicken

A technology for Sothraria and chicken, which is applied in the field of food quality and safety testing, can solve the problems of less research on the content of Sothriella sternum in chicken, and achieve the effects of realizing large-scale online detection, reducing accidental errors and improving work efficiency.

Inactive Publication Date: 2018-10-09
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In recent years, there have been a lot of studies on the quality assessment of meat products, but less research on the content of Th. thermothrix in chicken

Method used

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  • Method for online rapid detection on content of brochothrix thermosphacta in chicken
  • Method for online rapid detection on content of brochothrix thermosphacta in chicken
  • Method for online rapid detection on content of brochothrix thermosphacta in chicken

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Embodiment

[0018] The steps of a method for fast and non-destructive on-line detection of the content of Th. thermothrix in chicken meat of the present embodiment are as follows:

[0019] (1) Divide the purchased fresh chicken breast into small samples of 3cm*3cm*1cm in the laboratory. A total of 95 small samples are obtained as calibration sets, and then divide them into 7 parts on average, and put them into Put it in a disposable plastic box, put it in a refrigerator at 4°C for refrigeration, and take out a copy at 0, 1, 2, 3, 4, 5, and 6 days for testing;

[0020] (2) Before the test, the hyperspectral imaging system was turned on to preheat 30 minutes in advance, and the chicken sample was also taken out of the refrigerator 30 minutes in advance. When the optimal spectral image acquisition speed is 6.54mm / s and the exposure time is 4.65ms, then save the blackboard and whiteboard images, and finally collect the sample images;

[0021] (3) The hyperspectral imaging system that has bee...

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Abstract

The invention discloses a method for online rapid detection on the content of brochothrix thermosphacta in chicken. The method comprises the steps of acquiring a hyperspectral image of chicken samplein a calibration set, preprocessing the acquired hyperspectral image, then carrying out target area identification, and extracting the average spectral data of the hyperspectral image; substituting the extracted spectral data into a formula to obtain the content. The method eliminates a large amount of redundant information and extracts useful information when extracting 23 optimal wavelengths from 486 full-wave bands so as to reduce the calculation amount of data analysis, thereby improving the precision of a partial least squares model, and further meeting demand of meet enterprises for large-scale online production. Compared with the prior art, the method provided by the invention has beneficial effects that a sample to be detected does not need to be pretreated, and non-contact spectral scanning without destructiveness is only performed on the sample; the method does not use any chemical reagent, thus being green and cost-saving; the invention is easy to operate and time-saving, and can realize large-scale on-line detection of the content of the brochothrix thermosphacta in the chicken.

Description

technical field [0001] The invention relates to the field of food quality and safety detection, in particular to a method for quickly detecting the content of Sothhrix thermida on-line in chicken. Background technique [0002] Nowadays, chicken can not only provide nutrients such as protein, unsaturated fatty acids, minerals and vitamins that people need in daily life, but also because of its tender meat, delicious taste and nourishing and nourishing effect, it is favored by consumers . At present, chilled chicken has become the mainstream of consumption in large and medium-sized cities in my country, but the shelf life of chilled chicken is very short. Generally, when fresh chicken is refrigerated at 4°C, its shelf life will be spoiled after 3-5 days, and if it exceeds the shelf life The color, smell and appearance of the chicken will gradually deteriorate and lose its edible value, among which Enthrothrix thermocida is one of the main microorganisms that cause chicken spoi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N21/55
CPCG01N21/31G01N21/55G01N2021/3196
Inventor 何鸿举马汉军王慧宋照军刘玺
Owner HENAN INST OF SCI & TECH
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