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Method for detecting freshness of meat

A freshness and meat technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems that the degree of meat corruption cannot be accurately quantified, it is difficult to meet the rapid non-destructive testing, and the practical application is inconvenient, so as to improve the objectivity and The effect of accuracy, widening application, and quick detection

Inactive Publication Date: 2010-12-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-listed various inspection methods for meat freshness, some require visual observation, which is highly subjective, and cannot accurately quantify the degree of corruption of meat; some require a series of equipment and devices to complete, and the process is complicated , the detection time is long; some require special equipment and professionals to complete, the operation requirements are high, the cost is high, the analysis method is too complicated, the practical application is inconvenient, and it is difficult to meet the current requirements for rapid non-destructive testing of large quantities of samples. There are still some difficulties in the application, and it is still in the research stage

Method used

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  • Method for detecting freshness of meat

Examples

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Embodiment 1

[0040] A method for detecting the freshness of meat, the specific steps are as follows:

[0041] (1) Headspace solid-phase microextraction of samples

[0042] Aging of the extraction fiber head: Before the first use, the extraction fiber head should be aged according to the temperature and time provided by the manufacturer. The extraction time is 1 min. when aging the fiber head. When used in the future, it needs to be aged at the aging temperature for 30 minutes, and then do blanking several times without adding samples under the same conditions as the sample preparation, until the chromatographic peak of the analytical blank extraction head remains unchanged before making samples.

[0043] Add 1g of pork sample to a 20ml headspace bottle, equilibrate the meat sample in the headspace bottle at 50°C, 500r / min for 30min, then insert a 50 / 30μm DVB / CAR / PDMS fiber head, and extract at 50°C for 5min.

[0044] (2) Detection by gas chromatography mass spectrometry

[0045] The ext...

Embodiment 2

[0054] A method for detecting the freshness of meat, the specific steps are as follows:

[0055] (1) Headspace solid-phase microextraction of samples

[0056] Aging of the extraction fiber head: Before the first use, the extraction fiber head should be aged according to the temperature and time provided by the manufacturer. The extraction time is 1 min. when aging the fiber head. When used in the future, it needs to be aged at the aging temperature for 30 minutes, and then do blanking several times without adding samples under the same conditions as the sample preparation, until the chromatographic peak of the analytical blank extraction head remains unchanged before making samples.

[0057] Add 0.1g chicken sample to a 20ml headspace bottle, equilibrate the meat sample in the headspace bottle at 80°C, 1000r / min for 60min, then insert a 50 / 30μm DVB / CAR / PDMS fiber head, and extract at 50°C for 30min.

[0058] (2) Detection by gas chromatography mass spectrometry

[0059] The...

Embodiment 3

[0068] A method for detecting the freshness of meat, the specific steps are as follows:

[0069] (1) Headspace solid-phase microextraction of samples

[0070] Aging of the extraction fiber head: Before the first use, the extraction fiber head should be aged according to the temperature and time provided by the manufacturer. The extraction time is 1 min. when aging the fiber head. When used in the future, it needs to be aged at the aging temperature for 30 minutes, and then do blanking several times without adding samples under the same conditions as the sample preparation, until the chromatographic peak of the analytical blank extraction head remains unchanged before making samples.

[0071] Add 20g of fish sample to a 20ml headspace bottle, equilibrate the meat sample in the headspace bottle at 30°C, 100r / min for 20min, then insert a 50 / 30μm DVB / CAR / PDMS fiber head, and extract at 50°C for 1min.

[0072] (2) Detection by gas chromatography mass spectrometry

[0073] The ex...

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Abstract

The invention discloses a method for detecting the freshness of meat, which adopts a method of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry, and belongs to the technical field of food analysis. The method comprises the following steps of: (1) weighing meat samples according to a principle of 0.1 to 20 g of each meat sample, and placing the weighed samples into a headspace bottle; (2) balancing the meat samples in the headspace bottle for 20 to 60 minutes at the temperature of between 30 to 80 DEG C at the revolution speed of 100 to 1,000 r / min, and extracting for 1 to 30 minutes by inserting a solid-phase micro-extraction fiber head; (3) desorbing the extracted samples at a chromatogram injection port and then analyzing the samples by using a gas chromatograph-mass spectrometer to obtain detection data; and (4) evaluating the freshness of the meat samples by analyzing the detection data. The method for detecting the freshness of the meat has the advantages of obviously improving the objectivity and accuracy of detecting the freshness of the meat by using only a few samples, along with simple and quick pretreatment and whole fully-automatic detection process.

Description

technical field [0001] The invention relates to a method for detecting food, in particular to a method for detecting the freshness of meat. Background technique [0002] Meat consumption has always been an important part of food consumption. From the perspective of meat food consumption structure, by 2010, pork accounted for 64% of the total domestic meat production, followed by poultry meat accounted for 20%, beef and mutton production accounted for 10% and 6% respectively, this consumption structure Difficult to change in the short term. In recent years, people's concept of life has changed, health awareness has been continuously enhanced, and the quality and hygiene conditions of meat products have become more and more stringent. Controlling the quality of meat products has become more and more important in our daily life. The freshness of meat The degree reflects the quality of the meat to a large extent. Microbial degradation, lipid oxidation and other effects will ma...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/60G01N30/72
Inventor 朱斌马瑜璐徐昕荣张雷区雪连林嘉添
Owner SOUTH CHINA UNIV OF TECH
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