Method for quickly detecting sausages adulterated with rotten pork

Abstract

The invention discloses a method for quickly detecting sausages adulterated with rotten pork. The method is characterized by comprising the following steps: firstly, an electronic tongue is used for testing given fresh pork sausages and sausages adulterated with different addition quantities of rotten pork respectively, induction density values of a plurality of sensors are collected to form respective intensity maps, then radar finger prints are formed, characteristic values output by the sensitive sensors are selected, a standard signal characteristic value coordinate curve is established, and finally an adulteration control identification area chart is formed; whether the sausages are adulterated with rotten pork or not can be judged on the basis of mapping of output characteristic values of suspected sausages adulterated with rotten pork in the adulteration control identification area. According to the method for quickly detecting sausages adulterated with rotten pork, provided by the invention, whether sausages are adulterated with rotten pork or not can be quickly detected, the adulteration ratio can be calculated, the detection process is easy to implement, the analysis speed is high, the stability is good, the repeatability is high, a blank in detection techniques of sausages adulterated with rotten pork is filled, and active effects of purifying the sausage food market and ensuring the food safety are achieved.

Description

technical field [0001] The invention belongs to the technical field of pork food quality detection, in particular to a method for rapidly detecting whether pork sausage is adulterated or rotten pork. Background technique [0002] Meat products occupy an extremely important position in the food industry. In recent years, reports of counterfeit and shoddy meat products have become commonplace. Especially with the rapid development of food industry technology, the phenomenon of abuse and misuse of additives is increasing day by day, and there are more and more ways of adulterating meat products, the scope is wider and the content is more and more complicated, all of which will bring economic losses to consumers , food allergies, religious beliefs, health and many other concerns and panic. In May 2013, the incident of European horse meat posing as beef was exposed, and the beef products in most countries of the European Union were proved to contain horse meat (some content as ...

AI Technical Summary

Problems solved by technology

However, in terms of sausage adulteration, the current national standards are still blank, and the relevant detection and discrimination indicators only rely on a small amount of sausage product hygiene standards (such as pork hygiene standards GB2707-1994, meat enema hygiene standards GB2725.1-1994, sausage (sausage) , Sausage Health Standard GB10147-1988, etc.), these health standards are mainly concentrated in the field of food hygiene microbiology inspection, supplemented by a certain amount of artificial sensory evaluation, it is impossible to accurately and effectively identify sausage adulteration, and the detection and analysis results are easily affected. Subjective factors

In terms of basic research in the academic field, the current research and development of adulteration detection technology for sausage meat products is mainly focused on the polymerase chain reaction (PCR) technology based on molecular biology, mainly based on the principle that the DNA of different animals is unique , and assist other characterization methods to form a qualitative and quantitative detection technology. Although this method has the advantages of authoritative experimental results, reproducible process, and quantitative analysis by assisting certain characterization methods, it has poor immediacy, cumbersome steps, and long analysis time. and other shortcomings; in addition, there are related studies based on spectroscopic techniques such as infrared spectroscopy, mass spectrometry, chromatography, etc. to analyze the adulteration of sausage meat products. Comparative verification to complete the identification analysis of unknown samples

Therefore, the above-mentioned method is only limited to the application of different types of sausage adulteration of raw meat, and cannot identify the adulteration with rotten same kind of raw meat

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