摘要
采用高效液相色谱法(HPLC)对鮰鱼片冻融循环贮藏过程中的三磷酸腺苷(ATP)关联产物进行检测并计算新鲜度K值,采集其近红外光谱数据并利用偏最小二乘法(PLS)建立新鲜度近红外定量预测模型。结果表明:ATP含量在第1次冻融循环中由2.15μmol/g降至0.55μmol/g(P<0.05),此后趋于平缓;肌苷酸(IMP)含量在第1次冻融循环中由4.07μmol/g上升至最大值5.97μmol/g(P<0.05),随后显著下降(P<0.05);次黄嘌呤(Hx)含量在前4次冻融循环中上升缓慢,在第5次冻融循环中由4.29μmol/g上升至19.65μmol/g(P<0.01);随着冻融循环次数的增加,K值显著上升(P<0.05),3次冻融循环后,K值达到67.95%(超过60%的限制),表明鱼肉开始腐败。近红外光谱数据经滤波拟合法(SG)以及标准正态变换(SNV)预处理,建立的预测模型的预测值决定系数最高(R2=0.938 1),预测均方根误差最低(RMSEP=1.49),效果最佳。t检验结果表明,该模型对鮰鱼片样品的新鲜度具有较好的预测能力。
To determine the freshness change of Channel catfish fillets during freeze-thaw cycles and establishprediction model using near infrared spectroscopy,Near Infrared(NIR)reflectance spectroscopy was used to collect spectral data of Channel catfish meat during 5 times freeze-thaw processing,meanwhile the contents of ATP-related compounds of fish samples were obtained by HPLC(High Performance Liquid Chromatography)to calculate the freshness of K value,then the quantitative prediction model of K value was established based on the optimal wavelengths using PLS(Partial least squares regression)method and verified by t-test.The results showed that ATP content declined rapidly(P<0.05)from 2.15 to 0.55μmol/g after the first freeze-thaw cycle and then stabilized until the end of processing;IMP content increased from the initial value of 4.07μmol/g to the peak value of 5.97μmol/g(P<0.05)after the first freeze-thaw cycle and then decreased gradually(P<0.05);Hx content increased slightly until the 4 th freeze-thaw cycle and then increased greatly(P<0.01)from 4.29 to 19.65μmol/g after the 5 th freeze-thaw cycle.K value significantly increased(P<0.05)throughout the freeze-thaw processing,and the catfish meat showed decompose after 3 th freeze-thaw while the K value was 67.95%(overlimitation of 60%).The near-infrared spectral data was preprocessed by filter fitting method(SG)and Standard Normal Variate(SNV),which obtained the best the prediction result,with the model predictive value determination coefficient(R~2)of0.938 1,and root mean square errors of prediction(RMSEP)of1.49.Therefore,the established model was capable to predict the freshness of fish samples.
作者
钱晓庆
朱萌
石钢鹏
熊光权
石柳
吴文锦
汪兰
汪训枝
丁安子
QIAN Xiao-qing;ZHU Meng;SHI Gang-peng;XIONG Guang-quan;SHI Liu;WU Wen-jin;WANG Lan;WANG Shun-zhi;DING An-zi(Hubei Agricultural Science and Technology Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Wuhan,Hubei 430064,China;School of Food and Biological Engineering,Hubei University of Technology,Wuhan,Hubei 430064,China;Hubei Agricultural Science and Technology Innovation Center,Wuhan,Hubei 430064,China;Yangxin County Agricultural and Rural Bureau,Huangshi,Hubei 435200,China)
出处
《食品与机械》
北大核心
2021年第1期137-142,203,共7页
Food and Machinery
基金
国家重点研发计划项目(编号:2018YFD0400601)
现代农业产业技术体系专项资金项目(编号:CARS-46)
中央引导地方科技发展专项(编号:2019ZYYD030)。
关键词
鮰鱼片
ATP关联产物
新鲜度
近红外
catfish fillets
ATP-related compounds
freshness
near infrared spectroscopy
