Method for rapidly detecting lipid oxidation in refrigeration process of meat

Abstract

The invention discloses a method for rapidly detecting lipid oxidation in a refrigeration process of meat. The method comprises the following steps: 1, taking a refrigerated meat sample with a certain weight; 2, adding a POBN solution in the sample and then incubating; 3, adding a chloroform and methanol mixed solution and deionized water in a system of the step 2; 4, homogenizing a system of the step 3; 5, adding the chloroform and methanol mixed solution in a system of the step 4; 6, oscillating a system of the step 5; 7, centrifuging a system of the step 6; 8, separating a chloroform layer from the centrifuged system; 9, collecting a chloroform solution obtained by separation after the chloroform solution passes through a sodium sulfate column; 10, collecting the chloroform solution in the step 9 and carrying out rotary evaporation to remove chloroform; 11, collecting a sample obtained after rotary evaporation in the step 10, and placing the sample in a spin resonance detecting quartz tube; and 12, placing the quartz tube in an electronic spin resonator and detecting. The method has the advantages that each sample is low in detection time, and is convenient and rapid; and a detection result is accurate.

Description

technical field [0001] The invention belongs to the technical field of meat food quality detection, in particular to a method for rapidly detecting lipid oxidation in the cold storage process of meat products. Background technique [0002] Chilled meat is superior to traditional frozen meat and hot fresh meat because of its safety and nutrition, and it has become an inevitable trend of fresh meat consumption. However, in the process of processing, circulation and storage of chilled meat, it is inevitably affected by external environments such as temperature, light, radiation, oxygen, moisture and catalysts. These factors will oxidize the fat of the meat itself and produce aldehydes, alcohols and ketones. Such compounds produce unpleasant smell and bitter taste, reduce the quality and nutritional value of meat, and also cause browning on the surface of meat, and the acceptability is also greatly reduced, thus causing great losses. Severe oxidation will produce some toxic com...

AI Technical Summary

Problems solved by technology

Liquid chromatography, this method is also more cumbersome to operate, and the detection time is longer

The detection methods for secondary oxidation products mainly include acid value, thiobarbituric acid reactant determination method, anisidine value method, conductivity method, fluorescence method, gas chromatography, etc., but these methods are limited by the influence of sample color Large, cumbersome operation, by-products will affect the test results, etc.

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