了快速无损无污染得测定猪眼肌的系水力,提出了用近红外漫反射光谱检测真空包装猪肉的系水力的新方法。采用常规的滴水损失法和压力法标定猪肉的系水力。利用光谱专用分析软件Unscramb-ler9.6,对采集的光谱进行平滑,二阶微分预处理,用偏最小二乘法(PLS)建立其定量检测模型。该实验的样本总数为106,将样品分为校正集和检验集。用校正集建立定标方程,用检验集检验定标方程的预测精度。常规方法与近红外光谱漫反射法的预测植的相关系数为0.73～0.79,结果明显要好于近红外透射法和反射光谱法。该研究验证了近红外光谱漫反射法对真空包装后鲜猪肉的系水力的无损检测的可行性。

Water holding capacity(WHC) is an important quality characteristic of fresh pork. It is necessary to de terminate it by a rapid and nondestructive method in order to reduce the loss of meat. Near infrared spectroscopy as a new method was proposed for rapid and nondestructive measurement of WHC of vacuum packed pork loin. Two reference methods for measuring water holding capacity were used to evaluate the water holding capacity, i. e. drip loss and press method. The acquired raw spectra were pretreated by Savisky Golay smoothing and second derivative, respectively. A total of 106 samples were used in the experiment. The samples were divided into calibration set and validation set. The calibration set was used to set up calibration model and then themodel wasadopted to predict the samples of validation set. The partial least squarereg ression(PLSR) was used to build calibration model. Theresults show that the correlation coefficient for drip loss and press method is 0.74-0.79. It shows that evaluating theater holding capacity of vacuum packed fresh pork loin using near infrared spectroscopy in diffuse reflection mode is better than those results with reflectance or transmission.