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A method for predicting the quality change of frozen pork during storage

A frozen pork, quality technology, applied in the field of meat food testing, can solve the problems of unpredictable precision, long time-consuming, complicated process, etc., and achieve the effect of fast detection, short time-consuming and high accuracy

Active Publication Date: 2018-12-18
XIHUA UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]At present, the shelf life detection method is commonly used to predict the quality change of frozen pork. The process is relatively complicated, time-consuming, and the accuracy cannot reach the expected level

Method used

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  • A method for predicting the quality change of frozen pork during storage
  • A method for predicting the quality change of frozen pork during storage
  • A method for predicting the quality change of frozen pork during storage

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Experimental program
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Embodiment Construction

[0047] The present invention will be described in detail below in conjunction with specific embodiments.

[0048] 1. Establishment of principal component analysis model

[0049] Determination of TVB-N, TBARS, protein solubility, juice loss rate, total amino acid loss rate, T 22 (6 indicators), each data was measured in three groups in parallel, and the average values ​​were respectively shown in Table 1. The 6 indicators and 6 evaluation objects were substituted into the model, and the standardized variables, correlation coefficient matrix, and correlation coefficient matrix were calculated in sequence. Eigenvalues, eigenvectors, contribution rates of principal components, principal component analysis results, and comprehensive evaluation values ​​are shown in Tables 2 to 8, respectively.

[0050] Table 1 The physical and chemical properties of pork tenderloin after thawing

[0051]

[0052] Table 2 Standardized variables

[0053]

[0054]

[0055] Table 3 Correlat...

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Abstract

A method for predicting the quality change of frozen pork during storage is provided. The method features that low field nuclear magnetic resonance (LFNMR) and meat quality index measurement are usedas main measuring tools, and the transverse relaxation time T2 spectrum data, TVB-N, TBARS, protein solubility, juice loss rate, and total amino acid loss rate are used to establish a principal component analysis model; the method then establishes a regression model between the comprehensive score and time. Based on the measured data of pork frozen for 0, 1, 3, 6, 9 and 12 months, the regression model was solved, and the accuracy of the model is verified by prediction. As the analysis process is simple, the method can be used to accurately predict the remaining shelf life of frozen pork, to master and understand the nutritional status and freshness of frozen pork, and to provide a theoretical reference for the research of other frozen meat freshness and shelf life prediction models.

Description

technical field [0001] The invention belongs to the field of meat food detection, and relates to a method for predicting the quality change of frozen pork, which is used for judging the nutritional quality change and the end of the shelf life of pork during frozen storage. Background technique [0002] As the world's largest pig breeding and pork consumption market, China consumes a huge amount of pork every year. In actual production, if the pig meat cannot be sent to the factory for processing immediately after slaughter, it must be stored in the cold storage first. As an effective meat storage method, frozen storage can not only maintain the quality of meat to the greatest extent, but also prolong its shelf life and improve the safety of meat. [0003] Frozen pork is affected by the freezing method, freezing rate, and freezing temperature, as well as the conditions of frozen storage such as temperature and humidity, and the quality and characteristics of the meat are dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06F17/50G01N24/08
CPCG01N24/082G06F30/20
Inventor 马嫄袁乙平张旭风岳文婷李靖张夕佳
Owner XIHUA UNIV
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