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Meat product taste compound profile analysis method

An analysis method and technology of meat products, applied in the field of food taste, can solve problems such as reviewer error, sensitivity and accuracy interference

Inactive Publication Date: 2020-01-03
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sensitivity and accuracy of human sensory evaluation are often disturbed by external factors, and at the same time, the subjective consciousness of reviewers will inevitably produce some human errors

Method used

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  • Meat product taste compound profile analysis method
  • Meat product taste compound profile analysis method
  • Meat product taste compound profile analysis method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The method for profile analysis of flavor compounds in meat products comprises the following steps:

[0048] Step 1. Preparation of sample meat products

[0049] Obtain the sales information of the original sauce braised beef in the 5 regions of Southwest, Northwest, Central China, North China, and East China in the past year, select the top-ranked meat products (select from front to back according to the ranking), and obtain the following 13 kinds of original sauce braised beef Beef (vacuum packaged), the products were purchased from Beijing Wumart Supermarket and Tmall official flagship store. Among them, 2 types in the southwest region were named LSC and NTP; 2 types in the northwest region were named JYX and YBLX; The three species are named LSF, MZ and ZJK respectively; the three species in North China are named PY, DLS and TFH, and the three species in East China are named WFZ, WL and YONGSZ;

[0050] Take the above-mentioned original sauce stewed beef sample, re...

Embodiment 2

[0076] On the basis of embodiment 1:

[0077] The response signal acquisition in step 2 is as follows: each sample is collected three times, and the average value a of 10 data obtained after the collected data is stabilized is obtained each time, and the average value a of each sensor is obtained. Based on the overall average value of each sensor The value a calculates the average value b of each sensor corresponding to each sample as the response signal;

[0078] Step 3 also includes: calculating the average value c±standard error of each response signal (calculated from multiple corresponding average values ​​b) based on the average value b of m sample meat products in each region, and using the average value c±standard error The error is the fluctuation range of the response signal corresponding to the sample meat products in this area, that is, the fluctuation range is (average value - standard error, average value + standard error), as shown in Table 3 below:

[0079] ...

Embodiment 3

[0086] Radar chart analysis of sample meat products

[0087] In order to more intuitively analyze the response of the electronic tongue to different original sauce braised beef, the average value of the response signals of the same sensor of multiple samples in the same area is calculated, and it is used as the response signal of the sample meat products in this area to the sensor. It is evenly arranged on the circumference, and each branch represents a sensor, forming a radar map to obtain the taste profile of the original sauce braised beef in each region, specifically as figure 2 shown;

[0088] Depend on figure 2 It can be seen that the taste profiles of the original stewed beef with sauce in Central China and Southwest China are similar, and the taste profiles of original stewed beef with sauce in Northwest China and East China are similar, which further confirms that their taste components are relatively close. The taste profile of original stewed beef in North China...

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Abstract

The invention discloses a meat product taste compound profile analysis method. The meat product taste compound profile analysis method comprises the steps of: step 1, selecting a sample meat product;step 2, acquiring a response signal of the sample meat product by using a sensor of an electronic tongue; step 3, carrying out dimension reduction processing on the acquired response signal by adopting a principal component analysis method, constructing an n-dimensional scatter diagram, calculating a long axis, a short axis and a second long axis respectively, performing 360-degree rotation by taking the long axis and the short axis as benchmarks to form an elliptical region when n is equal to 2, and performing three-dimensional omnibearing 360-degree rotation by taking the long axis, the short axis and the second long axis as the benchmarks to form an ellipsoid region when n is larger than or equal to 3; step 4, and taking a meat product f to be detected, judging whether a scatter point falls into one of the elliptical region or ellipsoidal region or not, and if so, determining that the f is suitable for taste requirements of consumers in a corresponding area. The meat product taste compound profile analysis method has the beneficial effects that the suitable sales area of the meat product is preliminarily judged, and an objective and reliable method is provided for identifying the taste compound information of the meat product.

Description

technical field [0001] The invention relates to the field of food taste. More specifically, the present invention relates to a profile analysis method for taste compounds of meat products. Background technique [0002] With the rapid development of the national economy, meat products have gradually become an important part of people's diet structure, and the meat processing industry has also become the leading industry in market consumption. my country is the largest country in meat production in the world, and it is also the country with the largest consumption of meat products. Meat products refer to cooked meat products or semi-finished products made from livestock and poultry meat with seasoning added, such as sausages, ham, braised meat in sauce, barbecue meat, etc. [0003] Mainland China (excluding Hong Kong, Macao and Taiwan) is generally divided into seven regions: North China, Northeast China, East China, Central China, South China, Southwest China, and Northwest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/34G01N30/86
CPCG01N30/02G01N30/34G01N30/8675
Inventor 张春晖韩东李侠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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