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A detection method for oxidative deterioration of cured meat products

A technology of oxidative deterioration and detection method, which is applied in the field of detection of oxidative deterioration of cured meat products, and can solve the problems of the explanation of the detection method and the inability to know the detection method.

Active Publication Date: 2015-12-09
CHINA MEAT RES CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It is very regrettable that the above-mentioned detection method is not further explained in the specification, and those skilled in the art have no way of knowing the specific detection method

Method used

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  • A detection method for oxidative deterioration of cured meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Detection method for oxidative deterioration of cured meat products

[0029] 1. Pretreatment of cured bacon

[0030] Weigh 10 g of evenly cured bacon products, put it into a 20 mL sample bottle, seal it, and keep the temperature at 60 ° C for 1 h. Insert the aged 50 / 30μm divinylbenzene / Carboxen / polydimethylsiloxane (DVB / CAR / PDMS) solid-phase microextraction tip into the sample bottle, push out the fiber head, and be careful not to let the extraction head touch to the meat sample. Adsorb at 60°C for 30 minutes, then withdraw the fiber head, pull out the extraction head from the sample bottle, insert the extraction head into the gas chromatography-mass spectrometer, push out the fiber head, desorb at 250°C for 10 minutes, pull back the fiber head and pull out the extraction head, and start the instrument to collect data at the same time.

[0031] 2. Gas chromatography conditions

[0032] DB-1701 (30m×0.32mm×0.25μm) quartz capillary column; helium: purity ≥ ...

Embodiment 2

[0038] Embodiment 2: Supplementary explanation as confirming experiment and data

[0039] 1. Detection method:

[0040] Zhongshan sausage and bacon were respectively selected as test objects, stored at 37°C, sensory evaluation was performed every 5-10 days, and the odor substances were detected according to Example 1.

[0041] 2. Results: See Table 1 and Table 2

[0042] Table 1: Smell change table of Zhongshan sausage (under storage at 37°C)

[0043]

[0044] *:Peak area.

[0045] Table 2: Smell change table of bacon (under storage at 37°C)

[0046]

[0047] *: percentage content.

[0048] The results of Table 1 and 2 show that:

[0049] The first five batches of Zhongshan sausage did not produce the six odorous substances that caused the odor. Although no odorous substances were detected in the six batches, 2-tridecenal had been detected, and the seven batches produced 2-10 Trienal and trans-2-octanal, as time goes on, finally produce six kinds of odor substances...

experiment example 3

[0053] Choose a kind of cured meat products for destruction experiments, that is, to create a storage environment that is conducive to product oxidation, at a high temperature of 50 ° C, in bulk, that is, exposed to air and light, to speed up the oxidation rate of the product. After being stored for 20 days, the sample already had an obvious harsh smell, and the sample was analyzed and tested by the headspace solid-phase microextraction-mass spectrometry technique provided in Example 1, and the odor substances produced were qualitatively analyzed.

[0054] It was found that 2,4-heptadienal, 3-octen-2-one, trans-2-octanal, 2-tridecenal, 2,4-decadienal, 2-undecene All the substances were detected, and the content of the six components had reached 23.5%, which indicated that the product had a deep degree of fat oxidation and deterioration, which was consistent with the sensory results.

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Abstract

The invention relates to a method for detecting oxidative deterioration of a cured meat product. The method adopts a headspace solid phase microextraction and GC-MS technique to analyze the kinds and change of smell substances of the cured meat product, and a detection result shows that after a rancid characteristic odor appears in the storage process, people find that one or more of six substances including 2,4-heptyl diene aldehyde, 3-octylene-2-ketone, anti-2-caprylic aldehyde, 2-tridecylene aldehyde, 2,4-decadienal and 2-hendecene exit in the cured meat product; one or more of the six substances corresponding to different products and sense and peroxide value indicators of the products are contrastively analyzed, people find that the six substances exist after the rancid odor appears and also in the early stage of oxidation, and the content of the six substances is gradually increased along with the prolonging of storage time. Further, the result proves that the six substances can be used as the indicator of the fat oxidative deterioration degree of the cured meat product in the storage process.

Description

technical field [0001] The invention relates to a quality detection method for meat products, in particular to a detection method for oxidative deterioration of cured meat products. Background technique [0002] Cured meat products include bacon, ham, sausage, non-smoked salted duck, smoked salted duck, and bacon, which refer to fresh (frozen) meat as raw materials, adding auxiliary materials, marinating, drying, drying or smoking. bacon or bacon products. [0003] Cured meat products are one of the traditional meat products in my country. Because of its long history and cultural background and unique flavor, it has become a typical representative of traditional Chinese meat products. Their main features are easy processing and production, unique flavor, and storage resistance at room temperature. [0004] my country's traditional cured meat products have high fat content, long production cycle, and direct contact with air during the production process. Fermentation mature...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
Inventor 李莹莹宋永青李贺楠王守伟郭文萍任南陈超车颜波李志刚段珊珊焦烨
Owner CHINA MEAT RES CENT
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