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Method for rapidly detecting content of lactic acid bacteria in chicken on line

A technology for lactic acid bacteria and chicken, applied in the measurement of color/spectral characteristics, etc., to achieve the effect of reducing the amount of calculation, realizing large-scale online detection, and reducing accidental errors

Inactive Publication Date: 2018-10-12
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few literature reports on chicken lactic acid bacteria

Method used

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  • Method for rapidly detecting content of lactic acid bacteria in chicken on line
  • Method for rapidly detecting content of lactic acid bacteria in chicken on line
  • Method for rapidly detecting content of lactic acid bacteria in chicken on line

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Experimental program
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Embodiment

[0018] A kind of method step of fast non-destructive on-line detection chicken lactic acid bacteria content of the present embodiment is as follows:

[0019] (1) Divide the purchased whole fresh chicken breast into small samples of 3cm*3cm*1cm in the laboratory. A total of 79 small samples are obtained, which are called calibration sets, and then divide them into 7 parts on average, and put them into the 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 h...

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Abstract

The invention discloses a method for rapidly detecting the content of lactic acid bacteria in chicken on line. The method comprises the following steps: acquiring a hyperspectral image of chicken samples in a calibration set, and pretreating the acquired hyperspectral image for recognition of a target region and extraction of an average spectral data of the hyperspectral image; and putting the extracted spectral data into a formula. According to the invention, 21 optimal wavelengths are extracted from 486 full-wave bands to eliminate a large amount of redundant information and extract useful information, so the calculation amount of data analysis is reduced; the precision of a partial least square model is improved; and the demands of meat production enterprises for large-scale on-line production are achieved. Compared with the prior art, the method provided by the invention has the following beneficial effects: a to-be-detected sample is not needed to be pretreated, and non-contact spectral scanning on the to-be-detected sample is performed without destructiveness; the method does not use any chemical agents, is green and saves cost; and the method is easy to operate, saves time,and can realize large-scale on-line detection of the content of the lactic acid bacteria 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 lactic acid bacteria in chicken meat online. Background technique [0002] With the continuous improvement of living standards, consumers' meat consumption concepts are also gradually changing, and chicken, as a high-protein (20-25%) meat food, its protein content is not only easy to be absorbed by the human body, but also has The effect of strengthening the body, therefore, chilled fresh chicken has become the mainstream of consumption in large and medium-sized cities in my country. During the cold storage period, chicken is easily polluted by external microorganisms, which leads to the decline of chicken quality and makes it lose its edible value. Generally, the microorganisms that cause chicken spoilage mainly include four categories: Pseudomonas, Enterobacter, Thermothreus and lactic acid bacteria. Among them, lact...

Claims

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Application Information

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IPC IPC(8): G01N21/25
CPCG01N21/25
Inventor 何鸿举马汉军王慧朱明明赵圣明
Owner HENAN INST OF SCI & TECH
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