A method for rapid detection of mutton adulteration

Abstract

The invention discloses a method for rapidly detecting mutton adulteration. The method comprises the following steps: leaching 10-25g of an adulterated mutton sample in 100ml of a potassium chloride solution for 30 minutes, filtering to obtain leach liquor of taste sense substances, contacting an electronic tongue sensor array with the leach liquor of the sample, and generating a sensor response signal; setting detection conditions of the sensor, including the sampling time of 120 seconds and the cleaning time of 10 seconds; extracting a steady-state value responded by the sensor at 80-120th second to serve as characteristic parameters, and obtaining content of doped chicken by utilizing multiple linear regression analysis and partial least squares regression respectively. The detection conditions of adulteration through the electronic tongue are optimized, and the adulterated mutton mixed with chicken is conveniently, objectively, rapidly, qualitatively and quantitatively determined.

Description

technical field [0001] The invention belongs to the technical field of detection of meat and meat products, and relates to a method for quickly detecting adulteration of mutton, in particular to a method for rapidly detecting whether chicken is mixed into mutton and the mixing ratio by using an array of electronic tongue sensors. Background technique [0002] As a meat product with high nutritional value, mutton is deeply favored by consumers. In 2010, my country's mutton production reached 4.1 million tons, accounting for 1 / 3 of the world's mutton production. At the same time, the consumption of mutton increased by 10% annually. my country has become a big country in mutton production and consumption. At present, chicken, duck, pork, etc. are used as mutton in the market. The sale of adulterated mutton not only endangers the rights and interests of consumers, disrupts the market order, but also damages the religious beliefs of some ethnic groups, causing great social harm. ...

AI Technical Summary

Problems solved by technology

Although these two methods can achieve qualitative identification of different types of meat, it is difficult to achieve quantitative analysis; and the sensory evaluation results are easily affected by external conditions, while molecular biology methods have complicated sample pretreatment, time-consuming, high testing costs, and difficult to popularize

Using near-infrared spectroscopy to detect the tenderness, origin and quality of mutton, but there are still difficulties in the rapid qualitative and quantitative analysis of other types of meat in suspected adulterated mutton

Relevant national standards can only carry out qualitative detection of components, but cannot carry out accurate quantitative detection, and in qualitative testing, there are only qualitative detection methods for components derived from pigs, cattle, and sheep, and no detection methods for components derived from poultry such as ducks and chickens, that is, only Can detect whether there are other ingredients in meat products, but the content cannot be determined

Difficulties in qualitative and quantitative analysis of other types of meat in suspected adulterated mutton

[0004] At present, there are no reports on the use of taste sensors to detect adulterated mutton, qualitatively determine whether mutton is adulterated or not, and quantitatively predict the content of other ingredients in adulterated mutton

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