Rapid marinating soup quality parameter acquisition method and marinating time optimization method in sauce marinated product cooling process

Abstract

The invention discloses a rapid marinating soup quality parameter acquisition method and a marinating time optimization method in a sauced product cooling process, and belongs to the technical field of sauced product production processes, and the method comprises the following steps: S1, acquiring near infrared spectrum data of a meat sample by adopting a near infrared spectrum technology; performing two-dimensional correlation analysis on the near infrared spectrum data, converting the one-dimensional spectrum data into two-dimensional correlation spectrum data, and improving the resolution of the one-dimensional spectrum data and the separation degree of overlapping peaks to obtain a two-dimensional correlation analysis result; s2, processing the two-dimensional correlation spectrum data by using a moving window technology, observing a time period in which a functional group changes along with external interference, and converting static detection of a substance into dynamic analysis to obtain a moving window technology processing result; and S3, acquiring nuclear magnetic resonance data of the meat sample by adopting a nuclear magnetic resonance technology, and reflecting the motion state of hydrogen protons. According to the invention, the meat moisture migration and fat oxidation degree can be accurately identified.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of sauce marinated product production process, in particular to a method for rapidly obtaining quality parameters of marinating soup during the cooling process of sauce marinated products and a marinating time optimization method. BACKGROUND

[0002] In recent years, with the development of chemometrics, the progress of computer technology, and the rise of micro-electro-mechanical manufacturing technology, near-infrared spectroscopy analysis technology has rapidly developed due to its non-destructive, rapid, efficient, and environmentally friendly characteristics, and is widely used in non-destructive and rapid analysis and detection of agricultural products and food. The absorption of near-infrared spectroscopy mainly comes from the combination frequency and frequency doubling absorption of hydrogen-containing functional groups in the molecules of the substance. Most organic matter and inorganic matter such as water has obvious absorption in the near-infrared spectrum region. For example, the protein, fat (fatty acid), and water in meat all have their respective absorption in the near-infrared spectrum region, which is the spectroscopic basis for the qualitative and quantitative analysis of near-infrared spectroscopy. The absorption intensity of near-infrared spectroscopy and the content of the substance have a certain mathematical relationship, which is the mathematical basis for the quantitative analysis of near-infrared spectroscopy. However, due to the serious overlap of the absorption of each functional group in the near-infrared spectrum region, it is generally difficult to realize the quantitative analysis of near-infrared spectroscopy through the peak height or peak area of a single absorption peak. It is necessary to extract effective information from the near-infrared spectroscopy data and further establish a calibration model. In the experiment, the near-infrared spectroscopy data of the experimental sample can be collected in multiple ways such as reflection, diffuse reflection, transmission, and diffuse transmission, and the near-infrared spectroscopy data of the experimental sample can be collected non-destructively and rapidly. In recent years, near-infrared spectroscopy technology and image analysis technology have been integrated to give birth to near-infrared hyperspectral and visible-near-infrared hyperspectral analysis technology, which has been increasingly applied in the quality analysis of agricultural products and food. At present, some scholars have applied near-infrared spectroscopy technology in the fields of meat quality analysis and aquatic product quality detection.

[0003] During the cooling process of sauce marinated products, the quality parameters (such as water migration and fat oxidation) of the marinating soup will change, which directly affects the final quality of the sauce marinated products. The near-infrared spectroscopy data is huge and the spectral information is complex, and the spectra of different structural information overlap seriously, which limits further analysis of the spectrum. The traditional detection method has the problems of slow detection speed and low precision, and cannot meet the needs of industrial production. SUMMARY

[0004] In order to overcome the shortcomings of the prior art, one of the purposes of the present application is to provide a comprehensive analysis method for detecting the water migration and fat oxidation degree of meat, which can solve the problem of overlapping of functional groups in different meats, accurately identify the change of spectral signal, determine the time sequence of the change of functional groups, and determine the similar source of functional groups and different molecular water, and accurately identify the water migration and fat oxidation degree of meat.

[0005] The second object of the present application is to provide a comprehensive analysis system for detecting the moisture migration and fat oxidation degree of meat, by which the comprehensive analysis of near-infrared spectroscopy data for detecting the moisture migration and fat oxidation degree of meat can be realized.

[0006] The third object of the present application is to provide a method for rapidly obtaining quality parameters of marinade during the cooling process of sauce-marinated products, by which all the quality parameters of marinade during the cooling process can be obtained.

[0007] The fourth object of the present application is to provide a method for optimizing the marinating and cooling time of sauce-marinated products, by which the marinating and cooling time of sauce-marinated products can be optimized.

[0008] The first object of the present application is achieved by the following technical scheme: A comprehensive analysis method for detecting the moisture migration and fat oxidation degree of meat, comprising the following steps: S1, obtaining near-infrared spectroscopy data of a meat sample by using near-infrared spectroscopy technology; performing two-dimensional correlation analysis on the near-infrared spectroscopy data to convert one-dimensional spectroscopy data into two-dimensional correlation spectroscopy data, thereby improving the resolution of the one-dimensional spectroscopy data and the separation degree of overlapping peaks, and obtaining a two-dimensional correlation analysis result; S2, processing the two-dimensional correlation spectroscopy data by using a moving window technology, observing the time period during which functional groups change due to external interference, and converting the static detection of substances into dynamic analysis, thereby obtaining a moving window technology processing result; S3, obtaining nuclear magnetic resonance data of the meat sample by using nuclear magnetic resonance technology, thereby reflecting the motion state of hydrogen protons; S4, combining the near-infrared spectroscopy data, the two-dimensional correlation analysis result, the moving window technology processing result, and the nuclear magnetic resonance data to determine the timing of changes in functional groups and the similar sources of functional groups and different molecular water, thereby accurately identifying the moisture migration and fat oxidation degree of meat.

[0009] Further, the near-infrared spectroscopy data is pre-processed to eliminate baseline drift and noise interference; a suitable two-dimensional correlation analysis algorithm, such as synchronous analysis or asynchronous analysis, is selected to convert the one-dimensional spectroscopy data into the two-dimensional correlation spectroscopy data, and the two-dimensional correlation spectroscopy data is analyzed to extract characteristic information related to the moisture migration and fat oxidation degree.

[0010] Further, the moving window technology includes setting the size and step length of the moving window, and adjusting according to different detection requirements; the moving window is moved on the two-dimensional correlation spectroscopy data to observe the change trend of the spectroscopy characteristics within the window, analyze the changes of functional groups in different time periods, and determine the influence of external interference on the functional groups in the meat sample.

[0011] Further, the nuclear magnetic resonance technology comprises: selecting suitable nuclear magnetic resonance parameters, such as magnetic field strength and pulse sequence; performing nuclear magnetic resonance detection on the meat sample to obtain hydrogen proton chemical shift and relaxation time information; and analyzing the nuclear magnetic resonance data to determine the structure and state of water molecules and the correlation with the near-infrared spectrum data.

[0012] Further, the near-infrared spectrum technology adopts a wavelength range of 700-2500 nm.

[0013] Further, the meat sample comprises, but is not limited to, pork, beef, and chicken.

[0014] One of the purposes of the present application is achieved by adopting the following technical solution: A comprehensive analysis system for detecting water migration and fat oxidation degree of meat, comprising: a near-infrared spectrometer for obtaining near-infrared spectrum data of a meat sample; a nuclear magnetic resonance instrument for obtaining nuclear magnetic resonance data of the meat sample; a data processing unit for performing two-dimensional correlation analysis and moving window technology processing on the near-infrared spectrum data, and combining the near-infrared spectrum data, the two-dimensional correlation analysis result, the moving window technology processing result, and the nuclear magnetic resonance data to determine the time sequence of functional group change of the meat sample and the similar source of the functional group of the meat sample and different molecular water; and an output unit for outputting the analysis result of the water migration and fat oxidation degree of the meat sample.

[0015] The third purpose of the present application is achieved by adopting the following technical solution: A method for rapidly obtaining quality parameter of sauce and brine product during cooling process, comprising the following steps: S1, selecting one of the quality parameters of the brine, by controlling a single variable, studying the effect of the single quality parameter of the brine on the water migration and fat oxidation degree of the sauce and brine product during the cooling process of the sauce and brine product, S2, using the near-infrared spectrometer to obtain the near-infrared spectrum data of the sauce and brine product sample with different levels of quality parameters, recording the spectrum change, and focusing on the near-infrared spectrum data of the wave band related to water migration and fat oxidation; S3, using the comprehensive analysis method for detecting water migration and fat oxidation degree of meat to determine the time sequence of functional group change of the sauce and brine product sample with different levels of quality parameters and the similar source of the functional group of the sauce and brine product sample and different molecular water, so as to accurately identify the water migration and fat oxidation degree of the sauce and brine product sample, obtain the experimental results of the effect of the single quality parameter of the brine on the water migration and fat oxidation degree of the sauce and brine product during the cooling process of the sauce and brine product, and optimize the quality parameter, and the above steps are repeated to obtain all quality parameters of the brine during the cooling process of the sauce and brine product.

[0016] The fourth object of the present application is achieved by the following technical solution: The sauce marinated product marinating cooling time optimization method comprises the following steps: S1, on the basis of obtaining all quality parameters of the sauce marinated product soup during the cooling process of the sauce marinated product, collecting sauce marinated product samples at different stages of the cooling of the sauce marinated product, and ensuring that the sauce marinated product samples are representative, the different stages of the cooling of the sauce marinated product are divided into early, middle and late stages; S2, using the near-infrared spectrometer to obtain the near-infrared spectrum data of the sauce marinated product samples at different stages, recording the spectrum changes at different cooling stages, and focusing on the near-infrared spectrum data of the wave band related to water migration and fat oxidation; S3, using the comprehensive analysis method for detecting the degree of water migration and fat oxidation of meat to determine the timing of the change of the functional groups of the sauce marinated product samples at different cooling stages and the similar source of the functional groups of the sauce marinated product samples and different molecular water, so as to accurately identify the degree of water migration and fat oxidation in the sauce marinated product samples, and thus optimize the marinating time.

[0017] Compared with the prior art, the present application has the following advantages: (1) The comprehensive analysis method for detecting the degree of water migration and fat oxidation of meat provided by the present application can accurately identify the degree of water migration and fat oxidation in meat by analyzing the near-infrared spectrum data through the analysis method during the marinating process, and can ensure the quality consistency and stability of meat products by accurately controlling the state of water and fat in production, thereby reducing the differences between batches. By monitoring the dynamic changes of water and fat, signs of meat deterioration can be detected early, and measures can be taken in time to avoid economic losses.

[0018] (2) The method for quickly obtaining the quality parameters of the sauce marinated product soup during the cooling process of the sauce marinated product provided by the present application can obtain all quality parameters of the sauce marinated product soup during the cooling process of the sauce marinated product, and provide detailed and accurate data support for the quality control of the sauce marinated product soup. In practice, it can comprehensively and accurately detect multiple key quality parameters such as salt content, spiciness, umami substance detection, spice component detection, veterinary drug residue detection and additives. Compared with traditional detection methods, the detection period is greatly shortened, quality problems can be found and adjusted in time, production efficiency is improved, production delay and product loss caused by quality problems are reduced, and the stability of production efficiency and product quality is effectively improved.

[0019] (3) The sauce marinated product marinating cooling time optimization method provided by the present application can optimize the marinating cooling time of the sauce marinated product, and can detect the influence of the cooling time on the quality of the sauce marinated product, thereby better controlling the product quality. DETAILED DESCRIPTION

[0020] The application will be further described below in connection with specific embodiments. It should be noted that the embodiments described below or technical features thereof can be combined with each other to form new embodiments without conflict.

[0021] Embodiment

[0022] The embodiment provides a comprehensive analysis method for detecting water migration and fat oxidation degree of meat, comprising the following steps: S1, acquiring near-infrared spectrum data of a meat sample by using a near-infrared spectrum technology; performing two-dimensional correlation analysis on the near-infrared spectrum data, converting one-dimensional spectrum data into two-dimensional correlation spectrum data, improving resolution of the one-dimensional spectrum data and separation degree of overlapping peaks, and obtaining a two-dimensional correlation analysis result; S2, processing the two-dimensional correlation spectrum data by using a moving window technology, observing a time period in which a functional group changes with external interference, converting static detection of a substance into dynamic analysis, and obtaining a moving window technology processing result; S3, acquiring nuclear magnetic resonance data of the meat sample by using a nuclear magnetic resonance technology, and reflecting a motion state of a hydrogen proton; S4, combining the near-infrared spectrum data, the two-dimensional correlation analysis result, the moving window technology processing result and the nuclear magnetic resonance data, determining a time sequence in which the functional group changes and a similar source of the functional group and different molecular water, and thus accurately identifying the water migration and the fat oxidation degree of the meat.

[0023] In the embodiment, the near-infrared spectrum data is preprocessed to eliminate baseline drift and noise interference; a suitable two-dimensional correlation analysis algorithm such as synchronous analysis or asynchronous analysis is selected to convert one-dimensional spectrum data into two-dimensional correlation spectrum data, and the two-dimensional correlation spectrum data is analyzed to extract characteristic information related to water migration and fat oxidation degree.

[0024] In the embodiment, the moving window technology comprises: setting a size and a step length of a moving window, and adjusting according to different detection requirements; moving the window on the two-dimensional correlation spectrum data, observing a change trend of spectrum characteristics in the window, analyzing change conditions of functional groups in different time periods, and determining an influence of external interference on the functional groups in the meat sample.

[0025] In the embodiment, the nuclear magnetic resonance technology comprises: selecting suitable nuclear magnetic resonance parameters such as a magnetic field strength and a pulse sequence; performing nuclear magnetic resonance detection on the meat sample to acquire chemical shift and relaxation time information of the hydrogen proton; and analyzing the nuclear magnetic resonance data to determine a structure and a state of a water molecule and a mutual relationship with the near-infrared spectrum data.

[0026] In the embodiment, the near-infrared spectrum technology uses a wavelength range of 700-2500 nm.

[0027] In this embodiment, the meat sample includes but is not limited to pork, beef, and chicken.

[0028] The embodiment also provides a comprehensive analysis system for detecting water migration and fat oxidation degree of meat, comprising: a near-infrared spectrometer for acquiring near-infrared spectral data of a meat sample; a nuclear magnetic resonance instrument for acquiring nuclear magnetic resonance data of the meat sample; a data processing unit for performing two-dimensional correlation analysis and moving window technology processing on the near-infrared spectral data, and combining the near-infrared spectral data, the two-dimensional correlation analysis result, the moving window technology processing result, and the nuclear magnetic resonance data to determine a time sequence of functional group change of the meat sample and a similar source of the functional group of the meat sample and different molecular water; and an output unit for outputting an analysis result of water migration and fat oxidation degree of the meat sample.

[0029] The embodiment also provides a method for quickly acquiring quality parameters of a marinade during cooling of a marinated product, comprising the following steps: S1. One of the marinade quality parameters is selected, and the effect of the single quality parameter of the marinade on water migration and fat oxidation degree of the marinated product during cooling of the marinated product is studied by controlling a single variable, S2. A near-infrared spectrometer is used to acquire near-infrared spectral data of the marinated product sample at different levels of the quality parameter, and spectral changes are recorded, with a focus on near-infrared spectral data of a wave band related to water migration and fat oxidation; S3. A comprehensive analysis method for detecting water migration and fat oxidation degree of meat is used to determine a time sequence of functional group change of the marinated product sample at different levels of the quality parameter and a similar source of the functional group of the marinated product sample and different molecular water, so as to accurately identify water migration and fat oxidation degree in the marinated product sample, obtain an experimental result of the effect of the single quality parameter of the marinade on water migration and fat oxidation degree of the marinated product during cooling of the marinated product, and thus optimize the quality parameter. The above steps are repeatedly performed, so as to obtain all quality parameters of the marinade during cooling of the marinated product.

[0030] The embodiment also provides a method for optimizing marinating and cooling time of a marinated product, comprising the following steps: S1. On the basis of obtaining all quality parameters of the marinade during cooling of the marinated product, marinated product samples are collected at different stages of cooling of the marinated product, so as to ensure that the marinated product samples are representative, and the different stages of cooling of the marinated product are divided into an initial stage, a middle stage, and a final stage. S2. A near-infrared spectrometer is used to acquire near-infrared spectral data of the marinated product sample at different stages, record spectral changes at different cooling stages, and focus on near-infrared spectral data of a wave band related to water migration and fat oxidation; S3, adopt a comprehensive analysis method for detecting meat moisture migration and fat oxidation degree, determine the timing of functional group changes of marinade product sample in different cooling stages and the similar source of functional group of marinade product sample and different molecular water, so as to accurately identify the moisture migration and fat oxidation degree of marinade product sample, so as to optimize the marinating time.

[0031] Near-infrared spectroscopy data Near-infrared spectroscopy is a common analysis method, which can obtain information of chemical components in samples by measuring the spectral absorption characteristics of samples in the near-infrared region (wavelength range is usually 700-2500nm). In meat analysis, near-infrared spectroscopy can provide information about water, protein, fat and other components. By obtaining the near-infrared spectroscopy data of meat samples, the chemical composition and structure of the samples can be preliminarily understood. Two-dimensional correlation analysis is a spectral analysis technique that extends one-dimensional spectrum to two dimensions. By analyzing the change of spectrum over time or other variables, the resolution of spectrum and the separation degree of overlapping peaks are improved. This method can help identify and analyze complex spectral data, especially when multiple functional groups have overlapping spectral signals. Through two-dimensional correlation analysis, the change trend of different functional groups under certain conditions can be observed more clearly.

[0032] Moving window technology processing result Moving window technology is a dynamic analysis method that moves a window on the spectral data to observe the trend of spectral characteristics within the window over time or external conditions. This method can convert static spectral detection into dynamic analysis, which helps to observe the time period of functional group changes under external interference (such as temperature change, time lapse, etc.). Through moving window technology, the specific time period of functional group changes can be determined, so that the dynamic behavior of samples under different conditions can be better understood.

[0033] Nuclear magnetic resonance data Nuclear magnetic resonance (NMR) technology is an analysis method based on atomic nucleus magnetic resonance phenomenon, mainly used for studying molecular structure and dynamics. In meat analysis, nuclear magnetic resonance can provide information about the motion state of hydrogen protons, reflecting the structure and state of water molecules. By obtaining the nuclear magnetic resonance data of meat samples, information about the existence form of water molecules (such as free water, bound water, etc.) and their dynamic changes under different environments can be obtained.

[0034] Combined analysis Combining the above four kinds of data, multi-dimensional comprehensive analysis can be realized: Determine the timing of functional group changes: through moving window technology, the specific time period of functional group changes over time or other conditions can be observed. Combined with the results of two-dimensional correlation analysis, the order and trend of these changes can be more accurately determined.

[0035] Determining the Similar Origin of Functional Groups and Different Molecular Water: Through nuclear magnetic resonance data, the structure and state of water molecules can be understood. Combined with near-infrared spectroscopy data, the interaction and similar origin between functional groups and different molecular water can be analyzed. For example, changes in certain functional groups may be related to the migration or changes of specific types of water molecules (such as bound water or free water).

[0036] Relationship between Water Migration and Fat Oxidation During meat processing and storage, water migration and fat oxidation are two important physicochemical processes that interact with each other and jointly determine the final quality of meat. Water migration: The distribution and migration of water in meat tissue affect the stability of fat. For example, the existence form and distribution state of bound water (water molecules closely combined with proteins) and free water (water molecules that can move freely) directly affect the oxidation rate of fat.

[0037] Bound water: Bound water is closely combined with proteins to form a stable structure, which can protect fat from oxidation. When the distribution of bound water changes, fat may be exposed to a more easily oxidized environment.

[0038] Free water: Free water can act as a medium for oxidation reactions, promoting the contact between oxygen and fat, thereby accelerating fat oxidation. An increase in free water usually accelerates the fat oxidation process.

[0039] Fat oxidation: Fat oxidation refers to the chemical changes that occur in fat molecules during oxidation, generating peroxides, aldehydes, ketones, and other oxidation products. These oxidation products affect the flavor, color, and nutritional value of meat.

[0040] Interaction between functional groups and water In meat, various interactions exist between functional groups (such as hydroxyl, carbonyl, carboxyl, etc.) and water molecules, which affect the distribution and migration of water and in turn affect the degree of fat oxidation.

[0041] Hydroxyl (-OH): Hydroxyl groups can form hydrogen bonds with water molecules, increasing the binding capacity of water. When the distribution or quantity of hydroxyl groups changes, the amount and distribution of bound water also change, affecting the oxidation environment of fat.

[0042] Carbonyl (-CHO): Carbonyl groups generate aldehyde substances during oxidation, which can react with water molecules, changing the distribution and migration path of water.

[0043] Carboxyl (-COOH): Carboxyl groups can form hydrogen bonds with water molecules, increasing the binding capacity of water. Changes in the distribution and quantity of carboxyl groups affect the amount and distribution of bound water, which in turn affect the oxidation environment of fat.

[0044] Similarity analysis: By analyzing the interactions and similarities between functional groups and different molecular waters, it is possible to better understand the dynamic changes in these processes, providing a basis for accurately identifying the degree of fat oxidation.

[0045] Binding water and fat protection: The stable structure formed by binding water and proteins can protect fat from oxidation. By analyzing the distribution and changes of binding water, it is possible to predict the possibility and rate of fat oxidation.

[0046] Free water and oxidation promotion: The increase of free water will accelerate fat oxidation. By analyzing the distribution and migration path of free water, it is possible to predict the rate and degree of oxidation reaction. Physical parameters Temperature: The temperature of the broth directly affects the quality of the meat during the marinating and cooling processes. Too high or too low temperature will affect the stability of the broth and the taste of the meat.

[0047] Viscosity: Viscosity reflects the flowability and thickness of the broth. Changes in viscosity may affect the penetration and uniformity of the broth to the meat.

[0048] Density: Density can reflect the concentration of solutes in the broth. Changes in density may affect the heat transfer performance of the broth and the marinating effect of the meat.

[0049] Chemical parameters pH value: pH value reflects the acidity and alkalinity of the broth. Changes in pH value will affect the stability of ingredients in the broth, as well as the texture and flavor of the meat Salinity: Salinity is the concentration of salt in the broth. Changes in salinity will affect the osmotic pressure of the broth, thereby affecting the water retention and taste of the meat.

[0050] Water activity (Aw): Water activity reflects the availability of water in the broth. Changes in water activity will affect the microbial stability of the broth and the shelf life of the meat.

[0051] Total dissolved solids (TDS): TDS reflects the total amount of dissolved solids in the broth, including salt, sugar, spices and other ingredients.

[0052] Fat content: Changes in fat content will affect the taste and heat of the broth.

[0053] Protein content: Changes in protein content will affect the nutritional content and stability of the broth.

[0054] Sensory parameters Color: Color is an important indicator of the appearance of the broth, affecting consumer acceptance. Changes in color can reflect changes in the composition of the broth.

[0055] Flavor: Flavor is an important sensory characteristic of the broth, including aroma and taste. Changes in flavor can affect the final taste of the sauce-marinated product.

[0056] Texture: Texture reflects the mouthfeel of the broth, including thickness, viscosity, etc. Changes in texture can affect the penetration and uniformity of the broth in the meat.

[0057] Microbiological parameters Total Plate Count: Total plate count reflects the total amount of microorganisms in the broth. Changes in total plate count can affect the hygiene and shelf life of the broth.

[0058] Coliform Bacteria: The presence of coliform bacteria can indicate fecal contamination of the broth, affecting food safety. Pathogenic Bacteria: The presence of pathogenic bacteria such as Salmonella, Staphylococcus aureus, etc. can pose a serious threat to food safety.

[0059] Other parameters Antioxidant Activity: Antioxidant activity reflects the content and activity of antioxidant components in the broth, affecting the stability of the broth and the shelf life of the meat.

[0060] Reducing Sugar Content: Changes in reducing sugar content can affect the flavor and color of the broth.

[0061] Amino Acid Content: Changes in amino acid content can affect the nutritional content and flavor of the broth.

[0062] Importance of broth quality parameters during the cooling process of sauce-marinated products: During the cooling process of sauce-marinated products, the quality parameters of the broth will change, which directly affects the final quality of the sauce-marinated products.

[0063] For example: Water migration: During the cooling process, water in the broth may migrate, affecting the water retention and mouthfeel of the meat.

[0064] Fat oxidation: During the cooling process, fat in the broth may oxidize, affecting the flavor and shelf life of the meat.

[0065] Microbial growth: During the cooling process, changes in temperature may affect microbial growth, affecting the hygiene and shelf life of the broth.

[0066] By monitoring and controlling the quality parameters of the broth, the cooling process can be optimized to ensure the quality and safety of sauce-marinated products.

[0067] In near-infrared spectroscopy, certain bands are closely related to water migration and fat oxidation. Changes in these bands can provide detailed information about changes in water and fat during the cooling process: Water migration related bands: 1450 nm: Related to O-H bond stretching vibration of water molecules.

[0068] 1940 nm: Related to O-H bond bending vibration of water molecules.

[0069] Fat oxidation related bands: 1745 nm: Related to C=O bond stretching vibration in fats.

[0070] 2310 nm: Related to C-H bond stretching vibration in fats.

[0071] By analyzing the changes in these specific bands, the extent of water migration and fat oxidation can be understood.

[0072] 5. Significance of analyzing spectral changes Water migration: Water migration refers to the distribution and movement of water molecules in the sauce product. By analyzing the bands related to water migration, the dynamic changes of water during cooling can be understood, such as whether water migrates from the surface to the inside or whether water loss occurs.

[0073] Fat oxidation: Fat oxidation refers to the chemical changes of fat molecules during oxidation, generating oxidation products such as peroxides, aldehydes, and ketones. By analyzing the bands related to fat oxidation, the extent of fat oxidation during cooling can be understood, which is crucial for evaluating the flavor and shelf life of the sauce product.

[0074] The above embodiments are only preferred embodiments of the present application, and cannot be used to limit the scope of protection of the present application. Any non-essential changes and substitutions made by those skilled in the art based on the present application are within the scope of protection of the present application.

Claims

1. A comprehensive analytical method for detecting the degree of moisture migration and fat oxidation in meat, characterized in that, Includes the following steps: S1. Near-infrared spectral data of meat samples are obtained using near-infrared spectroscopy; two-dimensional correlation analysis is performed on the near-infrared spectral data to convert one-dimensional spectral data into two-dimensional correlation spectral data, thereby improving the resolution of one-dimensional spectral data and the separation of overlapping peaks, and obtaining the two-dimensional correlation analysis results; S2. Apply the moving window technique to process the two-dimensional correlation spectral data, observe the time period during which functional groups change with external interference, transform the static detection of substances into dynamic analysis, and obtain the processing results of the moving window technique. S3. Nuclear magnetic resonance (NMR) data of the meat sample are obtained using NMR technology to reflect the motion state of hydrogen protons; S4. By combining the near-infrared spectral data, the two-dimensional correlation analysis results, the moving window technology processing results, and the nuclear magnetic resonance data, the temporal sequence of changes in meat functional groups and the similar sources of functional groups and different water molecules are determined, thereby accurately identifying the degree of water migration and fat oxidation in meat.

2. The comprehensive analytical method for detecting the degree of moisture migration and fat oxidation in meat as described in claim 1, characterized in that, The near-infrared spectral data is preprocessed to eliminate baseline drift and noise interference; a suitable two-dimensional correlation analysis algorithm, such as synchronous analysis or asynchronous analysis, is selected to convert the one-dimensional spectral data into two-dimensional correlation spectral data; the two-dimensional correlation spectral data is then analyzed to extract feature information related to water migration and lipid oxidation.

3. The comprehensive analytical method for detecting the degree of moisture migration and fat oxidation in meat as described in claim 1, characterized in that, The moving window technology includes: setting the size and step size of the moving window and adjusting it according to different detection needs; moving the window on the two-dimensional correlation spectral data, observing the changing trend of spectral characteristics within the window, analyzing the changes of functional groups in different time periods, and determining the influence of external interference on functional groups in meat samples.

4. The comprehensive analytical method for detecting the degree of moisture migration and fat oxidation in meat as described in claim 1, characterized in that, The nuclear magnetic resonance (NMR) technique includes: selecting appropriate NMR parameters, such as magnetic field strength and pulse sequence; performing NMR detection on meat samples to obtain information on the chemical shift and relaxation time of hydrogen protons; and analyzing the NMR data to determine the structure and state of water molecules, as well as their relationship with the near-infrared spectral data.

5. The comprehensive analytical method for detecting the degree of moisture migration and fat oxidation in meat as described in claim 1, characterized in that, The near-infrared spectroscopy technique uses a wavelength range of 700-2500 nm.

6. The comprehensive analytical method for detecting the degree of moisture migration and fat oxidation in meat as described in claim 1, characterized in that, The meat samples include, but are not limited to, pork, beef, and chicken.

7. The comprehensive analytical system for detecting the degree of moisture migration and fat oxidation in meat as described in claim 1, characterized in that, include: Near-infrared spectrometer, used to acquire the near-infrared spectral data of meat samples; Nuclear magnetic resonance spectrometer, used to acquire the nuclear magnetic resonance data of meat samples; The data processing unit is used to perform two-dimensional correlation analysis and moving window technology processing on the near-infrared spectral data, and combine the near-infrared spectral data, the two-dimensional correlation analysis results, the moving window technology processing results and nuclear magnetic resonance data to determine the temporal sequence of changes in the functional groups of meat samples and the similar sources of the functional groups of meat samples with different molecular water. The output unit is used to output the analysis results of moisture migration and fat oxidation in meat samples.

8. A method for rapidly obtaining the quality parameters of braising liquid during the cooling process of braised products, characterized in that, Includes the following steps: S1. Select one of the quality parameters of the braising liquid and, by controlling for a single variable, study the effect of that single quality parameter on the moisture migration and fat oxidation of braised products during the cooling process. S2. Using the near-infrared spectrometer described in claim 7, obtain near-infrared spectral data of braised product samples with different levels of quality parameters, record spectral changes, and focus on near-infrared spectral data in bands related to water migration and fat oxidation. S3. Using the comprehensive analytical method described in claim 1 for detecting the degree of moisture migration and fat oxidation in meat, determine the timing of changes in functional groups of braised product samples at different levels of quality parameters, as well as the similarity between the functional groups of braised product samples and different molecular water sources, thereby accurately identifying the degree of moisture migration and fat oxidation in braised product samples, obtaining experimental results on the influence of a single quality parameter of the braising liquid on the degree of moisture migration and fat oxidation of braised products during the cooling process, and thus optimizing the quality parameters. The above steps are repeated to obtain all quality parameters of the braising liquid during the cooling process of braised products.

9. A method for optimizing the cooling time of braised and marinated products, characterized in that, Includes the following steps: S1. Based on obtaining all quality parameters of the braising liquid during the cooling process of braised products, samples of braised products are collected at different stages of cooling to ensure that the samples are representative. The different stages of cooling of braised products are divided into the initial, middle and final stages of cooling. S2. Using the near-infrared spectrometer described in claim 7, obtain near-infrared spectral data of braised product samples at different stages, record the spectral changes at different cooling stages, and focus on the near-infrared spectral data of the bands related to water migration and fat oxidation. S3. Using the comprehensive analytical method described in claim 1 for detecting the degree of water migration and fat oxidation in meat, the timing of changes in functional groups of braised food samples during different cooling stages and the similarity of functional groups of braised food samples with different molecular water sources are determined, thereby accurately identifying the degree of water migration and fat oxidation in braised food samples and optimizing the braising time.