注水肉无损检测技术现状与发展趋势分析

Status and Trends of Nondestructive Detection Technology for Water-injected Meat

摘要:

针对目前市场上注水肉现象加重问题，有必要研究注水肉的检测技术。首先对注水肉的传统检测方法进行简要论述，分析总结了传统方法的弊端；然后对现阶段肉品含水率的4种主要无损检测方法：生物电阻抗法、核磁共振方法、超声波法和近红外光谱法的研究现状及特点进行了总结分析，着重叙述了近红外光谱技术在肉品含水率及品质检测中的研究情况及技术特点，提出了未来技术发展方向。

Abstract:

Meat is one of the most important foods in people’s daily life, its quality affects our health directly. In recent years, the adulteration incident of water-injected meat continues to occur. The safety issue of meat food has attracted the social attention, so the research of water-injected meat technology is necessary. The traditional inspection methods of water-injected meat were discussed and their disadvantages were analyzed. The nondestructive detection technology was a dominant means for water-injected meat quality detection and supervision system. Then authors summarized the research status and characteristics of four nondestructive testing methods (bioelectrical impedance, nuclear magnetic resonance, ultrasonic technology and near-infrared (NIR) spectroscopy) for moisture content of meat. The application of NIR spectroscopy technique for moisture content detection was specially described. The review indicated that NIR was an effective technique to detect moisture content of meat for it was more sensitive to water. The discussion also focused on future work to improve NIR ability to predict water-injected meat. In conclusion, the paper shows that NIR has a considerable potential to predict water-injected meat quality criteria.