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Screening method of water-injected pork rapid detecting indexes based on nuclear magnetic resonance

A technology of nuclear magnetic resonance and screening methods, which is applied in the field of food technology research and can solve problems such as affecting test results and lack of data references

Active Publication Date: 2012-08-01
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
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Problems solved by technology

[0005] However, the above two methods lack fixed data reference, and human factors are prone to affect the detection results during the detection operation.

Method used

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  • Screening method of water-injected pork rapid detecting indexes based on nuclear magnetic resonance
  • Screening method of water-injected pork rapid detecting indexes based on nuclear magnetic resonance
  • Screening method of water-injected pork rapid detecting indexes based on nuclear magnetic resonance

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Embodiment Construction

[0025] 1) Sample preparation

[0026] Select the whole longissimus dorsi (tong ridge) within 5 hours after slaughter, and cut 12 pieces of meat with a thickness of not less than 2cm along the vertical direction of the muscle, and divide them into four groups (3 pieces of meat samples in each group), of which One group was blank, and the other three groups were injected with distilled water at 15%, 30%, and 45% of the weight of the meat sample, and the final actual injected water volumes were 0%, 8.72%, 14.23% and 17.03% respectively. Meat color (L * 、a * and b * ), low-field NMR transverse relaxation time (T 2 ).

[0027] 2) Determination of flesh color

[0028] Place the sliced ​​meat flat on a red plastic plate, place it at 0-4°C for oxygenation for 30-40 minutes, and then use a color difference meter (Konica Minolta 300) to measure L * a * b * value. Before the measurement, calibrate the colorimeter, then place the lens vertically on the meat surface, the lens mout...

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Abstract

The invention belongs to the field of food technology research and discloses a screening method of water-injected pork rapid detecting indexes based on nuclear magnetic resonance. The method comprises the following steps of: (1) preparing a sample; (2) detecting pork color; (3) detecting a relaxation time; and (4) through carrying out variance analysis on color parameters values L*, a* and b* as well as low field nuclear magnetic resonance transverse relaxation time (T2), selecting three indexes (t21, A21, P21) of a second peak as well as a color parameter L* as effective indexes for judging the water-injected pork. According to the invention, through controlling water injection quantity and controlling water injection time, effective indexes for rapidly detecting water-injected pork are screened to contribute to the standardization of a water-injected pork detecting method, solve the problem that effective water-injected pork rapid detecting indexes are deficient at present and provide technical support to scientific research of the water-injected pork. The screening method disclosed by the invention is conductive to the normalization, scientification and standardization.

Description

technical field [0001] The invention relates to a screening method for rapid detection indicators of water-injected pork based on nuclear magnetic resonance technology, which belongs to the field of food technology research. Background technique [0002] Water-injected pork is one of the common low-quality meats in the market, which not only affects the economic interests of consumers, but also may bring potential safety hazards. At present, there are two detection methods for water-injected pork: sensory evaluation and filter paper infiltration evaluation. [0003] Sensory judgment method, that is, to judge meat samples through vision, touch and smell. For normal fresh pork, the muscle is shiny, evenly red, the fat is white, and the muscle is elastic. The depression can be restored immediately after finger pressure, and the appearance of the muscle is slightly dry or a dry film is formed. There is obvious resistance and stickiness when touching or turning muscles with han...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N24/08
Inventor 周光宏李春保庞之列徐幸莲刘登勇
Owner NANJING AGRICULTURAL UNIVERSITY
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