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Electronic nose technology-based method for rapidly predicating fat oxidation degree of meat and meat products

A fat oxidation and electronic nose technology, applied in measurement devices, instruments, scientific instruments, etc., can solve the problems of cumbersome operation, poor reliability of measurement results, and easy drift of sensor baselines, and achieve simple and fast non-contact online monitoring of sample processing. Effect

Inactive Publication Date: 2017-04-05
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to overcome the disadvantages of complicated operation, easy drift of the sensor baseline and poor reliability of measurement results in the prior art, and provides an electronic nose technology with simple operation, stable sensor baseline in the measurement process, and good reliability of measurement results. A rapid method for predicting the degree of fat oxidation

Method used

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  • Electronic nose technology-based method for rapidly predicating fat oxidation degree of meat and meat products
  • Electronic nose technology-based method for rapidly predicating fat oxidation degree of meat and meat products
  • Electronic nose technology-based method for rapidly predicating fat oxidation degree of meat and meat products

Examples

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Effect test

Embodiment 1

[0028] Example 1 Evaluation method for rapidly predicting the degree of fat oxidation in the back (abdomen) of grass carp based on electronic nose technology

[0029]Remove the scales, viscera, head, tail and skin of the slaughtered grass carp, rinse it with running water, absorb the residual water on the surface of the fish with absorbent paper, separate the back (abdomen) part, and weigh 10.00g ( Accurate to 0.01g) Make standard samples and calibration samples of back and abdomen meat samples. , 5, 6, 7, and 8 days, prepare and store the samples of the back (abdomen) of the fish to be tested under the condition of 4° C. for future use. Regularly randomly select standard samples and calibration samples, weigh a certain amount of back and abdomen meat samples, determine acid value (AV) according to GB / T 5009.37-2003, and determine thiobarbituric acid according to GB / T5009.181-2003 According to GB5009.227-2016, measure peroxide value (POV), and then use PEN 3 electronic nose t...

Embodiment 2

[0030] Example 2 Evaluation method for rapidly predicting the degree of fat oxidation in Cantonese-style sausage processing based on electronic nose technology

[0031] Grind the cleaned and screened pork into diced meat through a 5mm meat grinder, mix according to a certain proportion of ingredients, stir well, and marinate at 4°C for 1 hour, then add it to the sausage enema machine, pour it into warm water and soak it for 30 minutes And washed pig small intestine casing. After filling the sausages, prick the holes with fine needles every 1.5cm to release air, rinse the sectioned sausages in warm water at 35°C, drain them, and hang them in a constant temperature and humidity box (temperature: 60°C, humidity: 40%) Baking 0h, 12h, 24h, 36h, 48h, 60h, 72h, weighing 10.00g (accurate to 0.01g) respectively to make standard samples and calibration samples in the process of Cantonese-style sausage processing, each sample capacity is 50, and Prepare the samples to be tested in the s...

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Abstract

The invention discloses an electronic nose technology-based method for rapidly predicating the fat oxidation degree of meat and meat products. The method mainly comprises the following steps: 1, detecting the change of characteristic physical and chemical indexes comprising the acid value, the peroxide value, the thiobarbituric acid value of the meat and the meat products in the fat oxidation process, and preliminarily evaluating the fat oxidation degree; 2, acquiring characteristic data in the fat oxidation process of the meat and the meat products by adopting an electronic nose technology; and 3, establishing a predication model for rapidly, qualitatively and quantitatively evaluating the fat oxidation degree according to the correction between the electronic nose detected characteristic data and the characteristic physical and chemical data of the fat oxidation. The method allows the change rule of characteristic variables in the fat oxidation process to be verified and the predication model for qualitatively and quantitatively evaluating the fat oxidation degree to be established by accurately detecting the change of multiple characteristic variables of multiple meat and meat products in the fat oxidation process.

Description

technical field [0001] The invention relates to a method for rapidly predicting the degree of fat oxidation of meat and its products based on electronic nose technology. The precise quantitative analysis of oxidation can provide theoretical and technical support for the fat oxidation characteristics and product preservation performance of meat and meat products rich in lipids (especially rich in polyunsaturated fatty acids), and meet the needs of scientific research. Background technique [0002] Food quality evaluation indicators are mainly divided into physical and chemical properties, microbial indicators and sensory characteristics. Meat and its products contain a lot of protein and fat, and fat oxidation is one of the main factors that cause the quality of meat and its products to decline. Since fat oxidation is an extremely complex process, there is no simple test that can be applied to all stages of the oxidation process and various food types and simultaneously dete...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00
CPCG01N33/0006G01N33/0034
Inventor 王建辉徐杰李招刘永乐王发祥李向红俞健
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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