Near-infrared detection method of Yunnan native chicken muscle freeze-dry powder fat content

Abstract

The invention relates to a near-infrared detection method of Yunnan native chicken muscle freeze-dry powder fat content, belonging to the technical field of poultry body component detection. The method of the invention comprises the following specific steps: 1) preparing fresh Yunnan native chicken muscle or pectorale samples into freeze-dry powders to be put into a polyethylene ziplock bag havinga thickness of 6 silks; 2) scanning the near-infrared spectrum of the samples, wherein a near-infrared spectroscopy is equipped with a Fourier transform beam splitting system and a diffuse reflectionfibre-optic probe, the wave number range of spectrum scanning is 5377-6820cm<-1>, resolution ratio is 8cm<-1>, 6 silks of single layer ziplock bag is taken to be placed in front of the probe to remove background influence when spectrum background is scanned, each sample is scanned three times, an average value is used as spectrum data of the samples, each spectrum has 375 data, the spectrum dataare absorbance values; and 3) absorbance data of the samples are substituted into a model formula to be calculated, namely, crude fat content of the sample is obtained. The method has the advantages that forecasting speed is rapid, and samples are undamaged, and is suitable for detection of large-scale samples.

Description

technical field [0001] The technical field of chemical composition analysis of livestock and poultry products of the present invention, in particular, relates to a near-infrared detection method for crude fat content of local chicken muscle freeze-dried powder in Yunnan. Background technique [0002] The fat in the muscle is also called intramuscular fat, which affects the taste of meat and has a lot to do with the flavor of the meat. 90% of the aromatic substances in chicken come from the reaction of fat. Generally speaking, the higher the fat content, the better the flavor. The fat content is affected by factors such as breed, sex, part, age, feeding ration, feeding method, feed intake, etc. The fat content of local chickens is about 0.46% to 10.38% (fresh sample), most The crude fat content of local chicken is higher than that of commercial broiler. Yunnan Province is located in the southwestern border of China, near the Tropic of Cancer. The terrain is high in the nort...

AI Technical Summary

Problems solved by technology

In the current research on the near-infrared analysis of chicken, it is basically the research on the breast muscle. Few scholars have done research on the mixed samples of the leg and breast muscle. In the production and consumption of chicken, the leg muscle is also a very important part of chicken. , so there is still a lack of research on leg muscles

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