Thawed pork rapid detection indicator screening method based on nuclear magnetic resonance technology

Abstract

The invention discloses a thawed pork rapid detection indicator screening method based on a nuclear magnetic resonance technology. According to the invention, full bars of pig longissimus muscle obtained after slaughtering within 5h are selected, wherein a pig sample number is no smaller than 10; 8 meat blocks with thicknesses no lower than 2cm are cut along a direction perpendicular to a muscle texture direction; the 8 meat blocks are divided into four groups, wherein one group is blank, and the other three groups are respectively stored for 24h, 48h, and 72h under a temperature of 0-4 DEG C; one meat block of each group is fetched and is frozen and stored for 24h under a temperature of -18 DEG C and is thawed for 6h under a temperature of 0-4 DEG C, and the other meat block of each group is not treated, wherein a repetition number of each treatment combination is no lower than 10; meat color and low-field nuclear magnetic resonance transverse relaxation time T2 of each meat block group is respectively determined; peak time t21, peak area A21 and the peak area ratio P21 of the second peak T21 of the low-field nuclear magnetic resonance transverse relaxation time T2 image is determined; and the relationships between redness value a* of a chromatic aberration method and thawing and time of thawed pork are determined. Therefore, a standardized operating specification is provided for a thawed pork determination method.

Description

technical field [0001] The invention belongs to the field of food technology research, and in particular relates to a screening method for rapid detection indicators of thawed pork based on nuclear magnetic resonance technology. Background technique [0002] With the general improvement of the living standards of our country, pork has become an indispensable dish on the people's table, and the people's requirements for pork have also changed from quantity to quality. However, in recent years, some unscrupulous traders have frozen pork that cannot be sold in one day, two days, or even three days, and sold it to consumers under the guise of fresh meat after thawing the next day, seriously infringing on the rights and interests of consumers. The reason is the lack of detection methods. [0003] Freezing and thawing of pork will cause thawing losses and reduce the quality of pork. At present, the main methods to identify thawed pork and fresh pork are: chemical method (enzyme a...

AI Technical Summary

Problems solved by technology

However, in recent years, some unscrupulous traders have frozen the pork that cannot be sold in one day, two days, or even three days, and sold it to consumers under the guise of fresh meat after thawing the next day, seriously infringing on the rights and interests of consumers.

The reason is the lack of detection methods

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