Low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method

Abstract

The invention discloses a low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method. The low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method comprises the following steps of (A) sample collection, (B) sample measurement, (C) sample low field nuclear magnetic analysis, (D) multiple freshness-related index measurement, (E) model establishment, (F) model assessment and (G) measurement of freshness of samples to be detected. By establishing a mathematical predication model reflecting fresh beef moisture content relaxation spectrum information and multiple indexes related to fresh beef freshness to accurately and reliably detect multiple indexes of an unknown fresh beef simultaneously such as thiobarbituric acidreactive substances (TBARS), volatile basic nitrogen (TVB-N) and pH, the low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method can help predict the storagetime of the beef and achieve rapid and nondestructive detection and assessment of the freshness of the fresh beef. The low field nuclear magnetic resonance-applied frozen beef freshness nondestructivetesting method is rapid and accurate, avoids influence of beef surface properties, and during measurement, has no damage to the beef.

Description

technical field [0001] The invention relates to a non-destructive detection method for the freshness of refrigerated beef using low-field nuclear magnetic resonance technology. Background technique [0002] Beef is an important animal food resource, which can provide high-quality protein and essential nutrients, such as essential amino acids, unsaturated fatty acids, minerals and vitamins, etc. Usually, beef is refrigerated and kept fresh in supermarkets. The stability will be affected after a period of time, resulting in a decline in quality and even safety. Freshness is one of the main quality characteristics for evaluating the safety of refrigerated beef. The main reasons for this deterioration are moisture loss, pH changes, lipid oxidation and TVB-N increase, etc. In addition, it is impossible to open the package for testing when it is refrigerated, so now a non-destructive testing technology is needed to urgently solve this problem. The level of content affects the gro...

AI Technical Summary

Problems solved by technology

[0002] Beef is an important animal food resource, which can provide high-quality protein and essential nutrients, such as essential amino acids, unsaturated fatty acids, minerals and vitamins, etc. Usually, beef is refrigerated and kept fresh in supermarkets. The stability will be affected after a period of time, resulting in a decline in quality and even safety. Freshness is one of the main quality characteristics for evaluating the safety of refrigerated beef. The main reasons for this deterioration are moisture loss, pH changes, lipid oxidation and TVB-N increase, etc. In addition, it is impossible to open the package for testing when it is refrigerated, so now a non-destructive testing technology is needed to urgently solve this problem. The level of content affects the growth of microbial communities, thereby affecting the shelf life of beef. Therefore, it is of great significance to detect the moisture distribution in beef

[0003] Currently, many techniques have been used to assess the freshness of meat. Traditionally, studies of the freshness of meat have been conducted through sensory, microbiological and physicochemical qualities, which are subjective and time-consuming, respectively. Sensory assessment is easily subject to subjective Thought and environmental influences, for example, team member fatigue can lead to errors and low threshold concentrations of stale odor compounds may not be detected Microbial assessment and physicochemical methods are precise but require complex sample preparation and are time consuming and expensive Destructive, therefore, rapid and non-destructive techniques for objectively measuring chilled beef freshness are required

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