Method of identifying Tibetan pig and meat products based on chemometric analysis

A technology of chemometrics and meat products, which is applied in the direction of analyzing materials, measuring devices, scientific instruments, etc., can solve the problems of high cost and time-consuming identification process, and achieve the effect of a reliable method

Inactive Publication Date: 2019-11-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Molecular biology requires tedious and complicated processing such as DNA or RNA extraction...

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  • Method of identifying Tibetan pig and meat products based on chemometric analysis
  • Method of identifying Tibetan pig and meat products based on chemometric analysis
  • Method of identifying Tibetan pig and meat products based on chemometric analysis

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Embodiment Construction

[0015] The present invention will be further described in detail below with reference to the embodiments and accompanying drawings, so that those skilled in the art can refer to the description text and implement accordingly.

[0016] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial sources unless otherwise specified.

[0017] 1 Test materials and methods

[0018] 1.1 Test materials and instruments

[0019] The forelegs and hind legs of Du Changbai pigs and Sanmenxia black pigs were provided by Young Eagle Agriculture and Animal Husbandry Group Co., Ltd., and the forelegs and hind legs of Tibetan Xiang pigs were provided by Tibet Woye Co., Ltd. The sample grouping information is shown in Table 1.

[0020] GC-MS-QP 2000 gas chromatography mass spectrometer (Shimadzu, Japan); PEN3 portable electronic nose system (Airsense, Ge...

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Abstract

The invention discloses a method of identifying a Tibetan pig and meat products based on chemometric analysis, which includes steps: a pork sample is preprocessed; volatile flavor substances in the pork sample are extracted, volatile flavor substances are subjected to qualitative and quantitative analysis by adopting a gas-chromatography-smelling-mass spectrometry combined instrument, and the flavor information is obtained; the flavor information is analyzed by adopting a partial least squares discriminant analysis method, and a Tibetan pig discriminant model is built; and the flavor information of an unknown pork sample is obtained and inputted to the discriminant model, and whether the unknown pork sample is a Tibetan pig is identified according to the output result. The method has the advantages of convenient, quick and accurate identification.

Description

technical field [0001] The present invention relates to the field of meat and meat product identification. More specifically, the present invention relates to a method for identifying Tibetan pigs and their meat products based on chemometric analysis. Background technique [0002] Tibetan pig is one of the excellent local breed pigs in my country, and it is also a national key protected breed. Because of long-term living in pollution-free, pure natural alpine mountainous areas, it has the characteristics of thin skin, high lean carcass rate, tender meat, and rich flavor. At present, Tibetan pork has high production cost, low output, high quality, and generally high price. However, due to its excellent processing characteristics, it is favored by consumers. Many businesses take advantage of consumers' purchasing preferences and imperfect supervision rules for Tibetan pork products to produce a large number of fake and shoddy Tibetan pork products in the market, which harms ...

Claims

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Application Information

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IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/8813
Inventor 张春晖韩东李侠王航
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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