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可见(英文版) /近红外高光谱成像技术快速评估鱼肉品质
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  • 商品名称:可见(英文版) /近红外高光谱成像技术快速评估鱼肉品质
  • 商品编号:12384392
内容简介
  鱼肉品质评价光谱和成像研究进展、可见-近红外高光谱成像技术测定三文鱼肉水分、可见-近红外高光谱成像技术评价三文鱼肉滴水损失和pH分布、高光谱成像技术结合化学计量学分析确定三文鱼肉嫩度、近红外高光谱成像技术结合化学计量学预测三文鱼肉中的乳酸菌、近红外高光谱成像技术预测三文鱼肉中的绿脓杆菌、应用有效光谱波长预测三文鱼肉肠杆菌污染。
目录
Chapter 1 Recent Progresses on Spectroscopy and Imaging for Fish Meat Quality Evaluation and Assessment
1.1 Fish meat quality
1.2 Spectroscopy and computer/machine vision
1.2.1 VIS/NIR spectroscopy
1.2.2 Computer/Machine vision
1.2.3 Hyperspectral Imaging (HSI)
1.3 VIS/NIR spectroscopy for fish meat quality evaluation
1.3.1 Chemical composition measurement
1.3.2 Quality inspection and differentiation
1.3.3 Microbial spoilage detection
1.4 Computer/machine vision for fish meat quality evaluation
1.4.1 Physical attributes measurement
1.4.2 Chemical component determination
1.4.3 Classification/sorting
1.5 HSI technique for fish meat quality evaluation
1.5.1 Chemical and physical attributes prediction
1.5.2 Parasites detection
1.5.3 Differentiation and classification

Chapter 2 Materials and Methods
2.1 Sample collection and preparation
2.2 Measurement of quality attributes
2.2.1 Moisture
2.2.2 Drip loss
2.2.3 pH
2.2.4 Tenderness ( Warner-Bratzler shear force, WBSF)
2.2.5 Lactic acid bacteria (LAB)
2.2.6 Pseudomonas
2.2.7 Enterobacteriaceae
2.3 HSI system
2.4 Hyperspectral image acquisition
2.5 Hyperspectral image pre-proeessing
2.5.1 Image calibration
2.5.2 ROI identification and spectral extraction
2.6 Multivariate data analysis
2.6.1 Partial least squares (PLS) regression
2.6.2 Multiple linear regression (MLR)
2.6.3 Least squares-support vector machine (LS-SVM)
2.7 Validation of calibration models
2.8 Performance evaluation of calibration models
2.9 Selection of important wavelengths
2.9.1 Regression coefficients (RC)
……

Chapter 3 Quantitative Prediction of Moisture Distribution in Salmon Meat Fillets Using VIS/NIR HSI
Chapter 4 Evaluation of Drip Loss and pH Distribution in Salmon Meat Fillets Using VIS/NIR HSI
Chapter 5 HSI Combined with Chemometric Analysis for Determining Tenderness in Raw Salmon Meat Fillets
Chapter 6 Prediction of Lactic Acid Bacteria in Salmon Meat Using NIR HSI and Chemometrics
Chapter 7 Prediction of Pseudomonas Counts in Salmon Meat Fillets Using NIR HSI
Chapter 8 Prediction of Enterobacteriaceae Contamination in Salmon Meat by Applying Informative Spectral Wavelengths
References
  • 著者何鸿举,莫海珍
  • 出版社中国轻工业出版社
  • ISBN9787518419081
  • 版次1
  • 包装平装
  • 出版时间2018-05-01
  • 用纸胶版纸
  • 页数136
  • 正文语种英文

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