Method for detecting freshness of pork

Abstract

The invention discloses a method for detecting freshness of pork. The detection method is characterized by comprising the following steps: (1) preparing pork standard samples of 6 storage times at 25DEG C; (2) selecting a sensor, setting a sensor distance, detecting a voltage, and detecting a frequency; (3) sequentially detecting the six standard samples and calculating a pure capacitance value Cstandard of each standard sample; (4) establishing a pork freshness standard curve by taking time as an X axis and taking the C standard as a Y axis; (5) detecting a pork sample to be detected by adopting the parameters in the step (2), and calculating a pure capacitance value C sample of the sample to be detected; and (6) substituting the C sample into the standard curve in the step (4) to obtain the freshness of the pork sample to be detected. Compared with the prior art, the method utilizes an electrochemical method to detect pork, can simplify various complicated detection means and improve the detection efficiency, and is simple to operate. Further, the detection method adopts immobilized detection, and can improve detection reproducibility and reduce detection errors.

Description

Technical field [0001] The invention relates to a method for detecting the freshness of pork. Background technique [0002] Pork is the world's third most consumed meat product, accounting for about 25% of the meat product market. Pork is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, after surgery and after illness, in supplementing blood loss and repairing tissues. Eating pork in cold winter has the effect of warming the stomach and is a good product for cold winter. Traditional Chinese medicine believes that pork has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with depression, shortness of breath, weakness, muscle weakness, anemia, chronic illness, and dizziness. [0003] Compared...

AI Technical Summary

Problems solved by technology

Judging from the appearance inspection, fresh pork is shiny, evenly red, fat is white, has a normal smell and good elasticity; stale pork is darker in color, fat turns green, has an amine or sour taste, and has poor elasticity

From the perspective of chemical detection, the difference between stale pork and fresh pork mainly exists in acidity, amines, etc., which are usually detected by titration, spectrophotometry, liquid phase, gas and other detection methods. Although the accuracy is extremely high, However, there are problems such as long time-consuming, cumbersome operation, and irreversible loss of samples, and there are certain requirements for testing personnel

[0004] At present, there are also some electrochemical methods to detect the quality of pork, but these detection methods also have the following problems: (1) The detection process cannot be standardized, and the detection positions of the electrodes in different detection cycles cannot be repeated, which leads to the inaccuracy of the entire detection results. It is well unified and reduces the accuracy of the results; (2) The technical method in the detection process is relatively single, only fixed sensors and fixed detection positions are selected, and they are replaced according to actual needs, which has great limitations

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