| 食用肉色调的数字化检测 |
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| 引用本文： | 朱永宁.食用肉色调的数字化检测[J].大连大学学报,2010,31(6):89-91. |
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| 作者姓名： | 朱永宁 |
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| 作者单位： | 大连大学生物工程学院,大连辽宁116622 |
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| 基金项目： | 辽宁省教育厅科学技术研究资助项目 |
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| 摘 要： | 食肉色调检测的直接法和间接法的基本原理,同时依据CTELAB表色系的色调三维空间理论,通过牛肉检测实例说明食肉色素蛋白质（血红素蛋白质）的诱导体形态变化与生肉反射光谱的关系,生肉的反射光谱与明度、色度（a＊、b＊）的关系,结果显示a＊、b＊值与食肉新鲜度成正比关系。
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| 关 键 词： | 反色光谱 数字化 色调 色素蛋白质 诱导体 |
The Examination for the Digital of Meat Color |
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| ZHU Yong-ning.The Examination for the Digital of Meat Color[J].Journal of Dalian University,2010,31(6):89-91. |
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| Authors: | ZHU Yong-ning |
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| Institution: | ZHU Yong-ning(Bioengineering College,Dalian University,Dalian,116622,China) |
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| Abstract: | The paper introduced the basic principle of direct method and the indirect method at the meat color examination.Simultaneity introduced the theory of CTELAB color three-dimensional space.Through the example that examine the beef explain that relation of meat's pigment(hemoprotein) inducer with the reflectivity spectra of raw,the relation of reflectivity spectra of raw with lightness,chroma(a* and b*).The resulting display freshness of raw are direct ratio relations with a* and b* value. |
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| Keywords: | reflection spectrum digital hue chromoprotein inductor |
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