Method for rapidly evaluating drip loss of pork by adopting centrifugation method
The rapid determination of pork drip loss through centrifugation solves the problems of long measurement cycle and high cost in traditional methods, achieves rapid and accurate pork quality assessment, and promotes technological progress in the pork industry.
Patent Information
- Application Number
- CN202510997320.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-18
- Publication Date
- 2025-10-17
AI Technical Summary
The existing method for measuring pork drip loss requires a long time (such as 48 hours) and is costly, and cannot meet the needs of rapid assessment.
The centrifugation method uses a specific centrifugal force and time to simulate the water loss process under the action of gravity to quickly determine the drip loss of pork.
It significantly shortens the measurement time, reduces costs, provides a fast and accurate basis for pork quality assessment, and improves the work efficiency and economic benefits of the pork industry.
Smart Images
Figure CN120801093A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application belongs to the field of methodology, and particularly relates to a method for rapidly evaluating drip loss of pork by centrifugation. BACKGROUND
[0002] With the improvement of people's living standards, the demand for pork is also increasing, and the better the quality of pork, the more consumers like it. The non-flowing water and free water in pork will be lost to varying degrees during processing and transportation, and the moisture content of pork will also affect the taste of pork, so drip loss is an important indicator for evaluating the quality of pork.
[0003] Pork drip loss refers to the water lost by pork tissue after slaughter when subjected to external forces such as cutting, freezing, transportation, thawing, processing, etc. Drip loss directly affects the juiciness, tenderness, color and other sensory indicators of pork, affecting the quality of pork. Therefore, the rapid determination method of drip loss has important significance for improving the technical level of pork industry, improving economic benefits, reducing determination time cost, etc.
[0004] The moisture content of pork is between 70-75%, and usually exists in the form of bound water, non-flowing water and free water. In muscle cells, water exists in intramyofibrillar, intermyofibrillar, myofibrillar and cell membrane, intermyocyte and intermyofibrillar, of which 5-10% of water is combined with protein to form stable bound water, and the rest is non-flowing water. Non-flowing water is not easy to lose at the early stage of slaughter, but as time goes on, the pH of pork changes, causing protein denaturation, reducing the attraction of water, and thus causing water loss. Free water exists in muscle by surface tension and is easily lost during slaughter and processing. Nowadays, the method for determining pork drip loss at home and abroad is usually EZ-pork drip loss determination tube method, which requires measuring the water loss after 24h and 48h under the condition of not applying any external force but only under the action of gravity. This method requires measuring the initial weight within 2h after slaughter, and needs to be placed in a 2-4℃ environment for 24-48h, which has obvious limitations: the determination period is long, especially in the line standard (NY / T 821-2019), which takes 48 hours drip loss as the standard, and needs to wait for 48 hours to get the result. When sampling and determining in other places, it needs to stay in the local place for 2 days after slaughter, and when large-scale sampling is needed, a large number of cold storage equipment is needed, and the time and determination cost is high.
[0005] In view of the shortcomings of the traditional method, it is particularly urgent to develop a rapid, efficient and low-cost drip loss determination method. The present application aims to simulate the water loss process under the action of gravity by introducing centrifugation method, using specific centrifugal force and centrifugation time, so as to realize the rapid determination of drip loss of frozen meat sample. This method not only can significantly shorten the determination time, reduce the investment of manpower and material resources, but also can provide new technical support for pork quality determination. SUMMARY
[0006] The present application provides a method for rapid evaluation of drip loss of pork by centrifugation. The centrifugation method developed in the present application can centrifuge out the water lost by 48h pork under the action of gravity under specific centrifugal force and centrifugation time, so as to achieve the purpose of rapid determination.
[0007] The technical scheme adopted by the present application to solve its technical problems is:
[0008] A method for rapid evaluation of drip loss of pork by centrifugation, the method comprising the following steps:
[0009] (1) Within 2h after slaughter, take the longissimus dorsi muscle slice as the test sample, put it into a self-sealing bag and quickly put it into dry ice for freezing, and store it at low temperature;
[0010] (2) Prepare centrifuge tubes and matching filter tubes, take out the test sample before determination, put it into the centrifuge tube, take out the meat sample after constant temperature thawing, and weigh the thawed weight m1 after absorbing the residual liquid on the surface of the test sample with filter paper;
[0011] (3) Cover the centrifuge tube cover and make a mark;
[0012] (4) Put the centrifuge tube containing the sample into a high-speed centrifuge, centrifuge at 3000r / min for 1-3min, take out the meat sample, absorb the surface water with filter paper and weigh m2, and the calculation formula of the centrifugal water loss rate is as follows:
[0013] Centrifugal water loss rate (%) = (m1-m2) / m1×100%.
[0014] In a specific embodiment, in step (1), the size of the test sample is 2cm × 2cm × 2cm.
[0015] In a specific embodiment, in step (1), the low-temperature storage is stored at-80~-20℃, preferably stored at-80℃, more preferably stored at-20℃.
[0016] In a specific embodiment, in step (2), the constant temperature thawing temperature is 25±2℃.
[0017] In specific embodiments, the thawing time in step (2) is 60±10 min.
[0018] The inventor determines the centrifugal force and centrifugal time most suitable for determining the drip loss of frozen meat samples through a large amount of creative labor, can conveniently and quickly measure the drip loss of pork, save costs, and can provide a basis for obtaining better meat quality.
[0019] Advantages
[0020] The method for quickly evaluating the drip loss of pork by the centrifugal method provided by the application has the following advantages compared with the prior art:
[0021] The application determines the drip loss of pork by the centrifugal method, can save a lot of manpower, material resources and time cost, quickly determines the drip loss of pork, can provide a basis for obtaining better pork quality, and provides a new technical method for improving pork quality. BRIEF DESCRIPTION OF DRAWINGS
[0022] Figure 1 Correlation of 1 min centrifugal water loss rate under 1000 r / min centrifugal force and 48 h drip loss;
[0023] Figure 2 Correlation of 2 min centrifugal water loss rate under 1000 r / min centrifugal force and 48 h drip loss;
[0024] Figure 3 Correlation of 3 min centrifugal water loss rate under 1000 r / min centrifugal force and 48 h drip loss;
[0025] Figure 4 Correlation of 1 min centrifugal water loss rate under 2000 r / min centrifugal force and 48 h drip loss;
[0026] Figure 5 Correlation of 2 min centrifugal water loss rate under 2000 r / min centrifugal force and 48 h drip loss;
[0027] Figure 6 Correlation of 3 min centrifugal water loss rate under 2000 r / min centrifugal force and 48 h drip loss;
[0028] Figure 7 Correlation of 1 min centrifugal water loss rate under 3000 r / min centrifugal force and 48 h drip loss;
[0029] Figure 8 Correlation of 2 min centrifugal water loss rate under 3000 r / min centrifugal force and 48 h drip loss;
[0030] Figure 9 Correlation between centrifugal water loss rate in 3 minutes and drip loss in 48 hours at a centrifugal force of 3000 r / min
[0031] Figure 10 The meat sample is in the centrifuge tube. DETAILED DESCRIPTION
[0032] The present invention is further described in detail below with reference to the examples. Reagents or instruments used without manufacturer's indication are considered to be conventional products that can be purchased on the market.
[0033] Experimental animals: The experimental animals were Large White pigs from Shandong Qianxihehe Food Co., Ltd., raised under the same conditions, and the longissimus dorsi muscle was collected for the determination of drip loss.
[0034] Instruments and equipment: high-speed centrifuge, 4°C refrigerator, -20°C refrigerator, -80°C refrigerator, electronic balance (0.001g), sampler, 50ml centrifuge tube, 50ml centrifuge tube matching filter tube, tweezers, qualitative filter paper, ziplock bag.
[0035] Example 1 Rapid Determination of Drip Loss of Frozen Meat Samples
[0036] (1) Within 2 hours after slaughter, cut the collected longissimus dorsi muscle into slices of about 2 cm. Use a standard sampler to take out three 2 cm × 2 cm × 2 cm samples along the direction of the muscle fibers. Place them in a ziplock bag and quickly freeze them in dry ice. Store them in a -80℃ or -20℃ refrigerator.
[0037] (2) Prepare a 50ml centrifuge tube and a matching filter tube. Before the measurement, take the sample to be tested out of the -80℃ freezer and weigh the initial weight of the unthawed sample m0 (accurate to 0.001g). Place the weighed sample in a centrifuge tube and thaw it in a 25℃ oven for 1 hour. Then take out the meat sample, use filter paper to absorb the residual liquid on the surface of the sample, and weigh the thawed weight m1 (accurate to 0.001g).
[0038] (3) Cover the centrifuge tube and mark it;
[0039] (4) Place the centrifuge tube containing the sample in a high-speed centrifuge at a centrifugal force of 3000 r / min. Centrifuge for 3 minutes. Remove the meat sample, remove the surface moisture with filter paper, and weigh m2 (accurate to 0.001 g). The formula for calculating the centrifugal water loss rate is as follows:
[0040] Centrifugal water loss rate (%) = (m1-m2) / m1×100%
[0041] Comparative Example 1 Determination of Traditional Drip Loss
[0042] Within 2 h postmortem, 3 samples of 2 cm x 2 cm x 2 cm were taken from the longissimus dorsi muscle using a standard sampler, the EZ-measuring tube was numbered, and the sample was weighed before being placed into the test tube rack (m0, accurate to 0.001 g); the sample was placed into the EZ-measuring tube along the muscle fiber direction, the number was recorded, and the sample was placed into the refrigerator, the temperature of the refrigerator was kept at 2-4°C, and the sample placement time was recorded; when the sample placement time reached 24 h and 48 h, the sample was taken out, the liquid on the surface of the sample was absorbed with filter paper (not suitable for pressing or pressing), the mass of the sample after being placed was weighed (m1, accurate to 0.001 g); 3 samples were determined for the same sample, and the average value was used to express the determination result, and the calculation formula was as follows:
[0043] Drip loss (%) = (m0-m1) / m0x100%
[0044] Data analysis
[0045] In order to ensure the accuracy of the test results, each individual drip loss was determined three times, and was expressed as mean ± standard error (mean ± SEM). The water loss of pork under different centrifugal conditions was determined, and the correlation analysis of the drip loss determination value and the centrifugal water loss was carried out using SPSS software, linear fitting was carried out, and R 2 .
[0046] The results are as follows:
[0047] By determining the centrifugal water loss rate of 40 independent samples under three centrifugal forces (1000 r / min, 2000 r / min, 3000 r / min), and comparing with the data of the traditional 48-hour drip loss method (EZ-pork drip loss measuring tube method), the results are as follows:
[0048] 1 1000 r / min centrifugal force
[0049] According to the results of Figure 1 , 2 , 3, under the centrifugal force of 1000 r / min, the correlation coefficient R² of 1 min centrifugal water loss rate and 48-hour drip loss was only 0.0002436 (p>0.05); the correlation coefficient R² of 2 min centrifugal water loss rate and 48-hour drip loss was only 0.0008025 (p>0.05); the correlation coefficient R² of 3 min centrifugal water loss rate and 48-hour drip loss was only 0.01329 (p>0.05). The above results show that the correlation is not significant. It is speculated that the insufficient centrifugal force cannot effectively simulate the water loss process under natural gravity.
[0050] 2 2000 r / min centrifugal force
[0051] From Figure 4 、 5 , it can be seen that under the centrifugal force of 2000 r / min, the correlation coefficient R² between 1 min centrifugal water loss rate and 48 hour drip loss is 0.1064 (p<0.05); the correlation coefficient R² between 2 min centrifugal water loss rate and 48 hour drip loss is 0.1592 (p<0.05); and the correlation coefficient R² between 3 min centrifugal water loss rate and 48 hour drip loss is 0.3132 (p<0.05). It is shown that under this condition, the centrifugal method can only partially simulate the natural drip loss.
[0052] 3 3000 r / min centrifugal force
[0053] According to Figure 7 、 8 , 9, under the centrifugal force of 3000 r / min, the correlation coefficient R² between 1 min centrifugal water loss rate and 48 hour drip loss is 0.4361 (p<0.01); the correlation coefficient R² between 2 min centrifugal water loss rate and 48 hour drip loss is 0.6466 (p<0.01); and the correlation coefficient R² between 3 min centrifugal water loss rate and 48 hour drip loss is improved to 0.7374 (p<0.01), showing a high correlation. It is shown that the effect of applying centrifugal force to the meat sample to drain water is equivalent to 48 hours under natural gravity.
[0054] In summary, the present application proposes a method for rapidly evaluating drip loss of pork by centrifugation, aiming to solve the problems of long measurement period, high cost and complex operation of the traditional EZ-pork drip loss measurement tube method. Through a large number of experiments, the most suitable centrifugal force and centrifugal time are screened out, and the present application successfully realizes the rapid measurement of drip loss of frozen pork samples, and verifies the high correlation with the traditional method.
[0055] First of all, the selection of centrifugal force, according to the above experimental results, it can be concluded that under the centrifugal force of 1000 r / min, the correlation between the centrifugal water loss rate and the traditional method is poor, and it cannot effectively simulate long-term water loss; under the centrifugal force of 2000 r / min, the correlation is improved but still not ideal; and under the centrifugal force of 3000 r / min, the centrifugal water loss rate has the highest correlation with 48 hour drip loss, and can accurately simulate the effect of long-term water loss. Therefore, 3000 r / min is determined as the best centrifugal force, which can accurately measure the drip loss of pork in 3 min.
[0056] Secondly, the optimization of determination time and cost, the traditional EZ-pork drip loss determination tube method needs to be placed at 2-4 DEG C for 48 hours, the determination period is longer, and when sampling and determining in the outside, it needs to be slaughtered and retained in the local for 2 days, and a large amount of refrigeration equipment is needed, so that the time and determination cost are high. In contrast, the centrifugal method of the present application can complete the determination in a short time, greatly reducing the determination time and cost. Especially for large-scale sampling and industrial production, the advantage of this rapid determination method is particularly obvious, which can significantly improve the work efficiency and reduce the operating cost.
[0057] Finally, the significance of pork quality evaluation, the drip loss of pork is one of the important indicators for evaluating pork quality, which directly affects the juiciness, tenderness, color and other sensory properties of pork. The present application provides a new technical support for pork quality evaluation by rapidly determining the drip loss through centrifugal method.
[0058] In summary, the centrifugal method for rapidly determining the drip loss of pork of the present application has important practical application value, which not only can significantly shorten the determination time and reduce the cost, but also can provide new technical support for pork quality evaluation, and promote the technical progress and development of pork industry.
[0059] The protection content of the present application is not limited to the above embodiments. Changes and advantages that can be thought of by those skilled in the art without departing from the spirit and scope of the present application are included in the present application, and the appended claims are protected.
Claims
1. A method for rapidly assessing the drip loss of pork using a centrifugal method, characterized in that: The method comprises the following steps: (1) Within 2 hours after slaughter, take the longest dorsal muscle slice as a sample, put it into a ziplock bag, and quickly freeze it in dry ice for low-temperature storage; (2) Prepare centrifuge tubes and matching filter tubes. Before the test, take out the sample to be tested and place it in the centrifuge tube. After thawing at a constant temperature, take out the meat sample. Use filter paper to absorb the liquid remaining on the surface of the sample and weigh the thawed weight m1; (3) Cover the centrifuge tube; (4) Place the centrifuge tube containing the sample in a high-speed centrifuge at a centrifugal force of 3000 r / min. Centrifuge for 1 to 3 minutes. Take out the meat sample, absorb the surface water with filter paper, and weigh it m2. The centrifugal water loss rate is calculated as follows: Centrifugal water loss rate (%) = (m1-m2) / m1×100%.
2. The method for rapidly assessing drip loss of pork using centrifugation according to claim 1, characterized in that: In the step (1), the sample size is: 2 cm × 2 cm × 2 cm.
3. The method for rapidly assessing the drip loss of pork using a centrifugal method according to claim 1, characterized in that: In the step (1), the low temperature storage is -80~-20°C.
4. The method for rapidly assessing drip loss of pork using centrifugation according to claim 1, characterized in that: In the step (2), the constant temperature thawing temperature is 25±2°C.
5. The method for rapidly assessing drip loss of pork using centrifugation according to claim 1, characterized in that: In the step (2), the thawing time is 60±10 min.