Fermentation beef ham identification method

A technology of beef and ham, applied in the direction of measuring devices, instruments, material analysis by electromagnetic means, etc.

Inactive Publication Date: 2009-03-25
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although some scholars have reported the composition of volatile flavor components of Cecina fermented beef ham in Spain, the suitable extraction method of flavor substances, common flavor components and smellable aroma substances have yet to be studied, and no reports have been seen yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1, Bresola type fermented beef ham true and false judgment

[0009] Weigh 20.0 g sample of Bresola fermented beef ham produced by Nanjing Yurun Group, cut into cubes, mince, put into a purge and trap glass container (260 mL,), add 1 μL of 2-methyl- 3-heptanone solution was used as the internal standard, and the screw cap on the glass container was tightened to make the container reach a sealed state. Place the purge-and-trap glass container in a water bath at 50°C for 1 hour to equilibrate, insert an adsorption tube into the glass container after equilibration, and use N 2 Purge for 30 minutes, N 2 The flow rate was 100 mL / min. After purging, take out the adsorption tube and put it into the moisture removal instrument, use N 2 Blow dry the moisture in it as the machine sample.

[0010] Put the adsorption tube into the thermal desorption system of the gas chromatograph, at the initial temperature of 35 ° C, keep it for 0.5 min, delay for 2 min, raise the t...

Embodiment 2

[0011] Embodiment 2, the fermentation culture of preferred starter strain Pediococcus pentosacea

[0012] Weigh 20.0 g sample of Bunnderfleisch fermented beef ham produced by Fucheng Ng Fung Group, cut into cubes, mince, put into a purge and trap glass container (260 mL,), add 1 μL of 2-methyl alcohol with a concentration of 1.68 μg / μL methanol -3-Heptanone solution is used as the internal standard, and the screw cap on the glass container is tightened to make the container reach a sealed state. Place the purge-and-trap glass container in a water bath at 50°C for 1 hour to equilibrate, insert an adsorption tube into the glass container after equilibration, and use N 2 Purge for 30 minutes, N 2 The flow rate was 100 mL / min. After purging, take out the adsorption tube and put it into the moisture removal instrument, use N 2 Blow dry the moisture in it as the machine sample.

[0013] Put the adsorption tube into the thermal desorption system of the gas chromatograph, at the i...

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PUM

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Abstract

The invention discloses a method for discriminating the truth of fermented beef ham through detecting the compositions of a flavor substance by a gas chromatography-smelling method/a gas chromatography-mass spectrometry method. The method comprises the following steps: when a sample of a flavor substance of fermented beef ham to be detected is prepared through dynamic headspace purging and trapping, the suitable purging time of nitrogen gas is 30 minutes; when the flavor substance is detected by utilizing the gas chromatography-mass spectrometry method, the fermented beef ham contains fifteen flavor substance compositions: namely, 2-propylene-1-mercaptan, dimethyl benzene methanol, 3-methyl butyraldehyde, benzaldehyde, methyl-5-heptene-2-ketones, acetophenone, alpha-pinene, beta-pinene, styrene, dipentene, biphenyl, naphthalene, 2-methyl naphthalene, phenol, eucalyptus essential oil and anethole; and when the compositions of the smelling flavor substance are detected by the chromatography-smelling method, the fermented beef ham contains trimethyl butyraldehyde, benzaldehyde, dimethyl disulfide, naphthalene, alpha-pinene and benzothiazole. The method can be widely applied to quality detection and discrimination; and the process design, improvement and management of the fermented beef ham.

Description

technical field [0001] The invention relates to the field of food processing, especially a method for detecting and judging the authenticity of fermented beef ham, which can be widely used in product authenticity identification, quality and processing technology design, management, improvement, etc. in the production, trade, and consumption of fermented beef ham aspect. Background technique [0002] Fermented beef ham is a kind of low-temperature and low-acid fermented meat products processed by microbial fermentation under natural or artificial control of temperature and humidity. It originated from the processing of cured and dried beef in the Alps Mountains of Europe. Nearly 200 years of history. Although its development history is relatively long, due to factors such as high-grade beef consumption and relatively expensive prices, fermented beef ham is still a high-end and in short supply product in European and American countries. A large number of studies at home and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N27/64
Inventor 孙宝忠张松山宋焕禄马长伟李海鹏种京华于辉马晓燕马爱进张守勇
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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