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基于生物散斑技術(shù)的兩部位牛肉質(zhì)構(gòu)特性預(yù)測(cè)模型改進(jìn)
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“十二五”國(guó)家科技支撐計(jì)劃項(xiàng)目(2015BAK36B04),、國(guó)家自然科學(xué)基金面上項(xiàng)目(31271896)、上海市科委長(zhǎng)三角科技聯(lián)合攻關(guān)領(lǐng)域項(xiàng)目(15395810900)和上海市研究生創(chuàng)新基金項(xiàng)目(JWCXSL1401)


Improvement of Modeling Texture Characteristics of Different Parts of Beef Based on Biospeckle Technique
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    摘要:

    以時(shí)間序列散斑圖的慣性力矩表征圖像的散斑活性,,采用感官評(píng)定法,、質(zhì)構(gòu)剖面分析法(TPA)和Warner—Bratzler(W—B)剪切力法分析牛里脊肉的質(zhì)構(gòu)特性,,研究了不同測(cè)定方法的相關(guān)性,并建立了散斑活性對(duì)里脊肉質(zhì)構(gòu)特性的預(yù)測(cè)模型,;同時(shí),,針對(duì)里脊肉和腱子肉2種部位牛肉間質(zhì)構(gòu)特性差異較大,,不能用同一模型進(jìn)行預(yù)測(cè)的問(wèn)題,應(yīng)用斜率/截距法(S/B)和Kennard—Stone(K—S)樣本添加法對(duì)模型進(jìn)行改進(jìn),,選擇一種較準(zhǔn)確易行的方法,,使模型在2部位間得到快速的傳遞。結(jié)果表明,,感官評(píng)定和TPA測(cè)得的硬度和咀嚼性間具有較高的正相關(guān)性,,相關(guān)系數(shù)分別達(dá)到0.98和0.90,且W—B剪切力法與TPA的硬度決定系數(shù)也達(dá)到了0.95,,證明了3種測(cè)定方法的可靠性,。通過(guò)散斑活性值對(duì)質(zhì)構(gòu)特性進(jìn)行預(yù)測(cè)時(shí),硬度,、咀嚼性及W—B剪切力的預(yù)測(cè)決定系數(shù)分別達(dá)到了0.83,、0.77和0.69。分別用2種方法對(duì)模型進(jìn)行改進(jìn),,可知采用S/B法時(shí),,改進(jìn)后的里脊肉模型對(duì)腱子肉的預(yù)測(cè)均方根誤差RMSE為26.65,準(zhǔn)確因子Af和偏差因子Bf分別為1.15和1.08,。而采用K—S樣本添加法,,加入代表性樣本數(shù)為12時(shí),模型對(duì)腱子肉的預(yù)測(cè)達(dá)到較理想水平,,RMSE為13.21,,Af和Bf分別為1.07和1.02。K—S樣本添加法能夠在預(yù)測(cè)過(guò)程中更好地降低部位間差異,,提高模型對(duì)腱子肉的預(yù)測(cè)精度,,且改進(jìn)效果優(yōu)于S/B法。

    Abstract:

    Biospeckle is one of the low-cost, portable and online screening tools for optical non-destructive testing technologies, and it shows potential for application to agricultural products quality prediction. Sensory evaluation, texture profile analysis (TPA) and Warner—Bratzler (W—B) shear force were applied to analyze the texture characteristics of beef tenderloin, the correlation between different measuring methods was investigated, and the prediction model of biospeckle for texture characteristics was established. Since the significant difference between tenderloin and shin, it seems not possible to predict their texture characteristics with a same model. Two methods, including slope/bias (S/B) correction method and Kennard—Stone (K—S) typical samples adding method were used to improve the tenderloin prediction model. Compared with the effect of two modified methods, the more accurate and convenient method was chosen to make the model transfer to shin fast. The results showed that the hardness and chewiness of sensory evaluation and TPA had high positive correlation, the determination coefficient (R2) reached 0.98 and 0.90, respectively, and R2 between W—B shear force and hardness of TPA reached 0.95, which proved the reliability of the three texture characteristics measurement methods. The values of R2 for predicting the texture characteristics of hardness, chewiness and W—B shear force with biospeckle activity were 0.83, 0.77 and 0.69, respectively. The results of improvement for the loin model were as follows: as improved with S/B correction method, the root mean square error (RMSE) was 26.65, bias factor (Bf) and accuracy factor (Af) were 1.08 and 1.15, respectively. While the effect of modified with K—S adding method of typical samples was better than that of S/B correction method, and when the adding number of samples was 12, the RMSE was 13.21, Bf and Af values were 1.07 and 1.02, respectively. In conclusion, K—S typical samples adding method could reduce the differences between the different parts, improve the goodness-of-fit of predictive shin model, and produce better effect than S/B correction method.

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董慶利,金曼,胡孟晗,劉寶林,林玉海.基于生物散斑技術(shù)的兩部位牛肉質(zhì)構(gòu)特性預(yù)測(cè)模型改進(jìn)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2016,47(4):209-215. Dong Qingli, Jin Man, Hu Menghan, Liu Baolin, Lin Yuhai. Improvement of Modeling Texture Characteristics of Different Parts of Beef Based on Biospeckle Technique[J]. Transactions of the Chinese Society for Agricultural Machinery,2016,47(4):209-215.

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  • 收稿日期:2015-10-14
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  • 在線發(fā)布日期: 2016-04-10
  • 出版日期: 2016-04-10
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