基于最优光谱信息构建PLS模型预测冷鲜鸡肉的2-硫代巴比妥酸(2-Thiobarbituric acid,TBA)值,快速无损评估冷鲜鸡肉的氧化程度.采集冷鲜鸡肉的900～1700 nm范围内高光谱图像,提取并平均图像中感兴趣区域内的反射光谱信息,经移动平均值平滑(MAS)、卷积平滑(SGS)、中值滤波平滑(MFS)、高斯滤波平滑(GFS)、归一化(N)、多元散射校正(MSC)、基线校正(BC)和标准正态变量变换(SNV)8种方法预处理光谱信息后,建立偏最小二乘(PLS)模型预测冷鲜鸡肉中TBA值.同时采用PLS-β系数法、逐步回归法(Stepwise)和连续投影算法(SPA)筛选最优波长优化PLS模型.结果 显示,基于PLS-3系数法从GFS光谱筛选的31个最优波长构建的GFS-P-OW-PLS模型预测冷鲜鸡肉TBA值效果最好(rp=0.945,RMSEC =0.053 mg/100 g).综上,基于最优光谱信息构建PLS模型可实现鸡肉TBA值的快速无接触检测.

采用近红外高光谱成像技术(900～1700 nm)结合线性回归算法对牛肉掺假快速无损检测.将鸡肉糜掺入牛肉糜中制备牛肉掺假样品,掺假比例为2%～98% (w/w),掺假间隔为2% .采集掺假样品的光谱图像,提取光谱数据,并利用偏最小二乘回归(Partial least squares regression,PLSR)和多元线性回归( Multiple linear regression,MLR)算法建立掺假样品的定量预测模型.为了减少高维共线性问题,提高模型运算效率,分别采用 PLS-β 系数法、逐步回归法(Stepwise)和连续投影算法( Successive projection algorithm,SPA)筛选最优波长建立优化预测模型.结果表明,基于SPA算法结合MLR建模方法得到的掺假牛肉预测模型,其预测效果最优,校正集决定系数( R2C )和均方根误差( Root mean square error of calibration,RMSEC)分别为0.99和3.23% ,验证集的决定系数(R2P)和均方根误差(Root mean square error of prediction)RMSEP分别为0.97和5.31% ,预测偏差(Residual predictive deviation,RPD)为6.82.综上,近红外高光谱成像技术结合线性回归算法可以实现对掺假牛肉的快速无损定量检测.

A rapid and non-destructive testing model of gum-injected meat was established by using near-infrared hyperspectral imaging technique combined with chemometrics method. First,hyperspectral images of gum-injected meat with different concentrations of carrageenan were obtained,and then the spectral data were extracted from the images. The quantitative relationship between spectral information and carrageenan with different adulteration ratios was investigated by partial least squares(PLS). As a result,the root mean square error(RMSE)of the PLS model using the full spectrum for calibration and prediction set was 1.74% and 3.16%,respectively. The results showed the PLS model with full spectrum had high accuracy. The 11 optimal wavelengths were selected from the full spectra by successive projection algorithm(SPA). The new SPA-PLS model was established to simplify the PLS model and the prediction performance was verified. It indicated that the PLS model combined with SPA showed the better predictive performance. The SPA-PLS had correlation coefficient of 0.93,root mean square error of 3.51% and residual predictive deviation(RPD)of 2.66. The experiment demonstrated that it was feasible to conduct rapid and non-destructive detection of gum-injected pork by hyperspectral imaging technology.

采用近红外高光谱成像技术(900～1700 nm)结合化学计量学算法快速定量预测牛肉糜中大豆分离蛋白掺入量.首先按照2％ ～30％ (w/w),掺入间隔1％的浓度梯度,制备不同大豆分离蛋白掺入浓度的牛肉糜样品,然后采集样品的高光谱图像并提取光谱数据,最后运用偏最小二乘回归(Partial least squares regression,PLSR)和多元线性回归(Multiple linear regression,MLR)算法建立预测模型.为了减少模型的高维共线性问题,采用回归系数法(Regressioncoefficients,RC)和连续投影算法(Successive projection algorithm,SPA)筛选最优波长,优化全波段预测模型.结果 显示基于RC法筛选的22个最优波长构建的RC-PLSR模型和RC-MLR模型预测效果优于基于SPA法筛选的21个最优波长构建的SPA-PLSR模型和SPA-MLR模型.其中,RC-PLSR模型预测效果最接近全波段PLSR模型,rp为0.95,RMSEP为2.73％,RPD为3.32.试验结果表明近红外高光谱成像技术结合化学计量学方法可快速预测牛肉糜中大豆分离蛋白的掺入量.

近红外光谱(near-infrared spectroscopy,NIRS)技术作为一种快速、无损、绿色的检测技术正在被广泛用于禽肉品质研究,通过将肉样光谱信息和品质指标参考值相关联,构建高精度、高稳定性的数学模型预测未知肉品品质.相比传统检测方式,NIRS技术具有无需预处理、更加丰富的信息量、数据计算更快等优势,在肉制品检测应用方面潜力巨大.本文主要综述了NIRS技术在生鲜禽肉(鸡肉、鸭肉、鹅肉)物理属性、化学指标以及微生物腐败等方面检测的研究进展,归纳总结了NIRS技术结合不同化学计量学算法构建模型检测禽肉各品质指标的效果,同时提出了NIRS技术在检测禽肉方面存在的缺点及未来发展趋势,可为改善NIRS技术检测应用、研发便携式NIRS检测设备提供数据支撑和理论参考.

利用900～1700 nm近红外高光谱成像系统联用Stepwise算法快速评估鸡肉色泽和嫩度.通过采集新鲜屠宰鸡肉高光谱图像,提取试验样本感兴趣区域(Region of interests,ROI)反射光谱信息,经中值滤波平滑(Median filtering smoothing,MFS)、多元散射校正(Multiplicative scatter correction,MSC)和标准正态变量变换(Standard normal variable correction,SNV)三种预处理后,分别利用偏最小二乘(Partial Least Squares,PLS)和多元线性回归(Multiple linear regression,MLR)挖掘光谱信息与鸡肉色泽参数(L*、a*、b*)及嫩度参考值之间的定量关系.结果 显示,经MFS预处理的近红外光谱(486个波长)构建的全波段PLS回归模型(F-PLS)预测L*(RP=0.904,RMSEP=2.036)、b*(RP=0.908,RMSEP=1.577)和嫩度(RP=0.948,RMSEP=1.596)效果更好.为提高预测效率,采用Stepwise算法筛选最优波长优化F-PLS模型,结果显示,从SNV预处理光谱筛选的14个最优波长构建MLR回归模型预测L *值(RP=0.894,RMSEP =2.160)效果较优,从SNV预处理光谱筛选的13最优波长构建的O-PLS回归模型预测b*值(RP=0.877,RMSEP=1.811)效果较优,从MFS预处理光谱筛选的20个最优波长构建O-PLS回归模型预测嫩度值(RP=0.888,RMSEP=2.408 N)效果较优.本试验表明,利用近红外高光谱成像技术结合Stepwise算法可实现鸡肉色泽参数L*、b*值以及嫩度的快速评估.

高光谱成像(hyperspectral imaging,HSI)技术作为一种无损、快速、准确的绿色分析技术在水产品品质检测方面得到了广泛应用.集图像与光谱技术优势于一体,HSI技术可同时检测实验样品的物理和几何特征(颜色、大小、形状和质地等),还可以提供内部组成成分的化学和分子信息(水分、脂肪、蛋白及其他氢键物质).本文主要综述了HSI技术在鱼肉品质快速检测方面的最新研究进展,主要涉及到鱼肉的化学组成、物理属性、微生物污染以及新鲜度等四大方面.同时对HSI技术在鱼肉检测中的应用研究进行了展望,以期开发适用于不同检测要求的在线HSI设备.

近红外光谱技术(Near-Infrared Spectroscopy,NIR)是一种根据被检测物质的光谱信息,运用统计学的方法,构建被测物质某种属性值和光谱信息之间最优预测模型的一种间接分析技术.近红外光谱分析集光谱测量技术、计算机技术、化学计量学技术和基础测试技术于一体,通过选择合适的化学计量学方法,将样品光谱信息和指标参考值相关联,构建高精度、高稳定性的数学模型预测未知样品参考值,具有无损、快捷和环保等特点.相比传统理化及生物方法反复试验且破坏原料获取数据,近红外光谱信息更容易获取、信息量更丰富、数据计算速度更快,在猪肉质量的分析检测方面获得广泛研究.本文主要综述了2010年至今近红外光谱用于研究猪肉的物理属性、化学组成、新鲜度预测和肉品掺假等方面的最新研究进展和成果,为研发肉品无损分析检测设备提供相关信息和参考.

本文研究不同食盐添加量与高温蒸煮对猪肉糜品质的影响.通过对猪肉糜的蒸煮得率、色泽、质构、流变等进行分析,研究不同食盐添加量(1％、2％、3％)和蒸煮高温(105、115和125 ℃)对猪肉糜品质的影响.结果 表明:随着温度的升高,相同食盐添加量猪肉糜的a*值、b*值显著升高(p＜0.05),L*值、蒸煮得率、弹性、内聚性下降显著(p＜0.05);相同温度下,1％食盐处理组的L*值最小,a*值和b*值最大;3％食盐添加量显著提高(p＜0.05)蒸煮肉糜的硬度、弹性和内聚性.加热到105 ℃以后,随着温度升高不同食盐添加量猪肉糜的储能模量(G')呈下降趋势,3％食盐添加量猪肉糜的G'最高.综上所述,高温能够降低猪肉糜的品质,3％食盐添加量在105℃时猪肉糜的品质最佳.

本试验研究了基于近红外(900～1700 nm)高光谱成像技术快速预测不同冷藏时长(0～6天)的鸡胸肉嫩度.通过对原始光谱信息进行S-G卷积平滑及Baseline基线校正预处理,并采用偏最小二乘回归算法(PLSR)构建光谱信息与嫩度参考值之间的定量关系.结果显示,全波段原始光谱及预处理光谱构建的PLSR校正模型和预测模型相关系数R均大于0.90,预测效果良好.经回归系数法,从原始光谱、S-G卷积平滑预处理光谱及Baseline基线校正预处理光谱中分别筛选出20、20和19个最后波长,构建优化的Rc-PLSR模型,预测相关系数分别为0.91、0.89及0.93,均方根误差分别为2.33、2.45及2.03.相比之下,经S-G卷积平滑预处理构建的PLSR模型和RC-PLSR模型预测效果均最优.研究表明,近红外高光谱成技术结合PLSR可实现对鸡肉嫩度的快速无损预测.

In order to preparation of sarafloxacin(SARA)monoclonal antibody with good sensitivity,high affini-ty and strong specificity,synthesized SARA artificial antigen by carbodiimide method.It was used to immunize BALB /c mice.The mice which possessed high serum titer and good sensitivity were selected for cell fusing through cell hybridoma technique.Then to filtrate the hybridoma cell strain which secreted SARA monoclonal antibody (mAb).Prepared SARA mAb by inducing ascites in vivo,and identificated the immunity characteristics of SARA mAb via indirect ELISA and indirect competitive ELISA.The result indicated that after mice were immune by im-munogen,their serum antibody titer were all up to 1 ∶128 000.Number 2 mouse with good sensitivity was chosen for cell fusion.After multiple sub cloning,1 G3 and 3H3 hybridoma cell strain were filtered.The titer of SARA mAb from 1 G3 was 1 ∶5 12 000,IC 50 was 6.34 ng /mL,affinity constant was 8.55 ×10 8 L /mol,cross-reactivity with nor-floxacin was 1 .06%,cross-reactivity with other drugs were below 0.50%,higher than that of 3H3.

Via using prepared monoclonal antibodies that has high affinity to develop a ELISA test kit for detecting Sarafloxacin (SARA) and identify its characteristic.The calibration curve of SARA-Kit with standard SARA inhibitor was a typical sigmoid curve fitted to four parameter logistic equation with the linear detection of y =-0.384 8x + 0.736 3 (R2 =0.990 1),the IC50 was 4.11 ng/mL and LOD was 2.06ng/mL.The SARA-Kit cross-reactivity towards other compounds were less than 1％.The recoveries of SARA spiked in chicken livers were 85.3％,in chicken meat were 88.7％.The coefficient variation were all less than 15％.The validity of SARA-Kit in 4℃ for six months had little change.

Taking the improvement of graduate cultivation quality of Chinese agricultural product processing and storage engineering as the starting point , based on the current status and existing problems of postgraduate talents cultivation ,the paper put forward some suggestions from the perfection of cultivation objectives defining , the en-hancement of practical course setting ,the establishment of tutor group system ,the implementation of strict evaluation institution,and so on,to offer a reference for the construction of innovative postgraduate talents cultivation mode to meet the Chinese conditions and time requirements .

为了获得效价高、特异性好的甲硝唑(metronidazole,MNZ)的小鼠多抗血清,采用琥珀酸酐法将甲硝唑上的羟基改造成羧基,然后通过碳二亚胺法把改造后的甲硝唑分别与牛血清白蛋白(albumin from bovine serum,BSA)和卵清蛋白(ovalbumin,OVA)进行偶联,制备免疫原MNZ-BSA和包被原MNZ-OVA.经紫外扫描和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳初步鉴定偶联成功.将免疫原MNZ-BSA分成20 μg/只和50 μg/只2个剂量分别免疫8周龄的BALB/c小鼠.获得了效价高、特异性好的小鼠多抗血清,效价均达到1∶104以上,IC50值为61.39 ng/mL.

Nisin, sodium dehydroacetate and potassium sorbate were used together to create a preservative formulation for cool fresh prepared Kung Pao Chicken, made with chicken breast. The proportions of three components in the formulation were optimized using an orthogonal array design, and the optimization results were validated. A formulation consisting of 0.3 g/kg nisin, 0.4 g/kg sodium dehydroacetate and 0.06 g/kg potassium sorbate was found to be the most effective preservative for cool fresh prepared Kung Pao Chicken. The shelf life of cool fresh prepared Kung Pao Chicken treated with the optimized preservative and vacuum packaged exceeded 15 d at 0—4℃.

The effects of different high-pressure treatment(100,200,300,400,500 MPa) for 15 min at room temperature on quality of fresh prepared Kung-pao chicken were investigated.The untreated samples were used as control group.The results showed that different pressure had no significant effect on pH and TBA value.With the increase of pressure,pH increased,and TAB changed a little.The value of L* and b* of fresh prepared Kung-pao chicken increased remarkably,at meanwhile,the water holding capacity reduced quickly.

The experimental study of potassium sorbate,nisin and sodium dehydroacetate on pre-processed fresh sauteed shredded pork with green pepper preservative effect,vacuum packaging,at 0 -4 ℃ storage conditions were determined periodically senses,TVB-N changes of sample preservation effect,comprehensive evaluation.The results showed that the different concentration of preservative treatment of samples can significantly inhibit microbial growth and reproduction,slowing the TVB-N rise,delaying sensory quality decline,thereby prolonging the preservation period;the Nisin preservation effect is the best,the shelf-life can be up to 10 days,and sodium dehydroacetate,Potassium sorbate is poorer.

The research adopted the chicken breast meat as the main raw material adding yeast,sugar,etc.The formula of the fried fermentation chicken string was studied by single factor and orthogonal experiment methods.The single factor experiment mainly includes fermentation time impact on the quality of products(and make sure that the fermentation eventually pH value impact on the quality of products),best kefir and establishing sugar dosage of impact on the quality of products.But because they can effect each other,so the interaction between orthogonal experiment through further determine the optimal combination.Orthogonal experiments prove the best combination for fermentation time 11 h,sugar dosage 4.5%,kefir dosage 7%.

The concept and feature of low-temperature meat products were introduced at first.Secondly,the effect of ultra-high pressure treatment on microbiologcial safety and quality of meat products were summarized.At last,discussed latest research progress in application of ultra-high pressure treatment in the production of low-temperature meat products,and RD ideas to produce higher microbiological safety,nutritious and delicious low-temperature UHP meat products.Accordingly,these can be the reference to expedite the application of ultra-high pressure treatment,when the low-temperature meat product were produced in fact.

Three strains（Lactobacillu casei,Lactobacillus bulgaricus,Lactobacillus acdophilus） of common probiotics bacteria were selected,and fermentation property of probiotics microbial culture starters were studied.The three strains performed stronger resistant capabilities of NaNO2,stronger resistant capabilities of NaCl,and lacked in the abilities of lipolysis and proteolysis.They had strong acid—producing capability and could effectively inhibit the growth of pathogenic bacteria.They were suitable for fermented meat products.