Wu Hao, Chen Wei-hua, Wang Xi-chang, Liu Yuan
Guang Pu Xue Yu Guang Pu Fen Xi. 2015 May;35(5):1239-42.
The feasibility of utilizing near infrared spectroscopy for estimating frozen and thawed white croaker surimi with different grades was presented in the research. First-derivative and standard normal variable transformation were used as pretreatment method, then principal component analysis was carried out on the processed datas. Establish grade estimation model on white croaker surimi with different grades by principal component analysis-mahalanobis distance pattern recognition method. Seven kinds of physicochemical indexes (moisture, protein, crude fat, salt-soluble protein, gel strength, water-holding ability and whiteness) of white croaker surimi with different grades were determinated. We came to the following conclusions. Firstly, white croaker surimi with three grade could be distinguished effectively by principal component analysis. Secondly, the model of grade estimation established by principal component analysis-mahalanobis distance pattern recognition method had better performance on frozen white croaker surimi than thawed ones, the former's comprehensive accuracy was 96. 3 % with the latter's is 83. 3%. Thirdly, the physicochemical indexes of white croaker surimi with different grades had some distinctions. The research indicated that near infrared spectroscopy could estimate the grade of white croaker surimi rapidly and nondestructively.
本研究探讨了利用近红外光谱法对不同等级的冻融白姑鱼鱼糜进行等级评估的可行性。采用一阶导数和标准正态变量变换作为预处理方法，然后对处理后的数据进行主成分分析。通过主成分分析-马氏距离模式识别方法建立不同等级白姑鱼鱼糜的等级评估模型。测定了不同等级白姑鱼鱼糜的七种理化指标（水分、蛋白质、粗脂肪、盐溶性蛋白、凝胶强度、持水能力和白度）。得出以下结论：一是通过主成分分析能够有效区分三个等级的白姑鱼鱼糜；二是主成分分析-马氏距离模式识别方法建立的等级评估模型对冻白姑鱼鱼糜的性能优于解冻后的鱼糜，前者的综合准确率为96.3%，后者为83.3%；三是不同等级白姑鱼鱼糜的理化指标存在一定差异。研究表明，近红外光谱法能够快速、无损地评估白姑鱼鱼糜的等级。
