3 results about "Total volatile" patented technology

The application provides a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavor pork. Through systematic research on the influence of different slaughter weights on the pork quality and flavor of Jinfen white pigs, it is first determined that when the slaughter weight is 135.08±1.10 kg, the pork has the optimal comprehensive quality performance, which is specifically embodied in that the intramuscular fat content reaches (3.82±0.05)%, the shear force is (35.75±1.68) N, and the meat quality is excellent. At the same time, the pork of the weight group has the most total volatile substances, and the types of various volatile substances are relatively rich, and exhibits the best flavor characteristics. The application not only provides clear process parameters for the production of high-quality flavor pork of Jinfen white pigs, but also provides a reliable technical basis for the precise regulation of meat quality based on the slaughter weight.

Salmon meat is prone to spoilage during transportation and storage due to its rich protein and fatty acid content. During the spoilage process, the released volatile organic compounds (VOCs) can vary greatly, mainly including trimethylamine (TMA), dimethylamine (DMA), formaldehyde (HCHO), and ammonia (NH3). In this study, an array of quartz crystal microbalance (QCM) gas sensors was established, which was modified with graphene oxide (GO), Mxenes (Ti3C2T X ), hydroxylated multi-walled carbon nanotubes (MWCNTs), and graphdiyne oxide (GO P ), respectively, to detect TMA, DMA, HCHO, and NH3 in salmon meat, respectively. The results showed that the four kinds of sensor materials modified QCM sensors had good sensitivity, selectivity and repeatability for the corresponding target gas. Finally, the freshness of salmon meat was detected using the sensor array. The sensor response data was visualized by principal component analysis (PCA), and the first two principal components (PCs) explained 98.8% of the total contribution variance. A further discriminant model was established using quadratic support vector machine (QSVM), and the classification result was 100%. To further describe, the detection results were compared with the total volatile base nitrogen (TVB-N) content to judge the freshness of salmon meat.

The invention discloses a preparation method of a metal ion mediated copper nano aggregate and application of food monitoring and intelligent preservation. According to the method, amino acid or oligopeptide is used as a ligand, Cu < 2 + > is reduced and subjected to end sealing, essential oil is added, then metal ions (La < 3 + >, Ce < 3 + > and Al < 3 + >) are introduced into a mixed solution of the essential oil and CuNCs, the metal ions serve as bridges for connection between the CuNCs, the fluorescence intensity of the solution is remarkably enhanced, and rapid embedding of the essential oil is synchronously achieved. And dropwise adding the solution into a substrate with a fiber or porous structure to prepare the bifunctional sensor. The sensor triggers aggregate structure collapse by responding to total volatile basic nitrogen generated by food deterioration, synchronously realizes fluorescence signal conversion and essential oil controlled release, and prolongs the shelf life of food. The system integrates the functions of fluorescence monitoring and intelligent fresh-keeping, overcomes the technical bottlenecks of fresh-keeping lag, excessive corrosion prevention and the like, has the advantages of greenness, low cost and high efficiency, and has a wide market application prospect.