CN104101692A - Identification method for pork of black pigs and landraces - Google Patents
Identification method for pork of black pigs and landraces Download PDFInfo
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Abstract
The invention discloses an identification method for pork of black pigs and landraces to measure fat content, red degree value, pH value, shearing force, cooking loss rate and chewiness of to-be-detected pork samples respectively; the measured figures are input to an identification equation to calculate so as to obtain Y value; when the Y value is less than or equal to 17.28, the samples are black pig pork; when the Y value is greater than or equal to 17.75, the samples are landrace pork; the identification equation is as follow: the Y is the sum of 0.1099* fat content value, 0.1413* red degree value, 0.034*pH value, 0.3186*shearing force value, 0.0982*cooking loss rate, and 0.2981* chewiness value. The identification method has the advantages that the detection method is simple, the operation is easy and the accuracy and practicability are high and the like.
Description
Technical field
The present invention relates to meat products and differentiate field, relate in particular to the discrimination method of a kind of aardvark and Landrace meat.
Background technology
Pork is that China mainly consumes one of meat, and along with China's pork output and consumption figure increase year after year, consumer improves gradually to the quality of meat, nutritional requirement.At present, due to the more nutrition of the more common Landrace of aardvark, production cost is higher, so the market price is higher, but because two kinds of porks are difficult for intuitively distinguishing, some illegal businessmans adulterate, true to palm off, and obtains profit, and consumer's interests are sustained a loss.
About pork kind or quality discriminating, mainly by molecular biology, differentiate at present, need to carry out DNA or RNA extraction, PCR reaction etc., authentication technique relative complex, discriminating expense is relatively high.
Summary of the invention
The object of the invention is the deficiency for existing meat authentication technique, the discrimination method of a kind of aardvark and Landrace meat is provided, by measuring fat content, red scale value, pH value, shearing force, cooking loss rate and the chewiness of pork sample to be measured, and measured numerical value input is differentiated to equation calculates Y value, by Y value is compared with certain criterion numerical value and is directly shown that pork sample to be measured is the identification result of aardvark or Landrace.
Another object of the present invention is, by utilizing step analysis software and mathematical model, on affecting a plurality of indexs of meat quality, carry out analytical calculation, draw meat quality is affected to 6 larger indexs as evaluation index, and calculate and obtain respectively the weight of 6 evaluation indexes by step analysis software, thereby draw for judging the discriminating equation of meat quality.
Technical scheme of the present invention is:
A discrimination method for aardvark and Landrace meat, is characterized in that,
Measure respectively fat content, red scale value, pH value, shearing force, cooking loss rate and the chewiness of pork sample to be measured, the value input of detection institute is differentiated to equation calculates Y value, if it is aardvark meat that Y≤17.28 o'clock judge pork sample to be measured, if Y >=17.75 o'clock judge pork sample to be measured, be Landrace meat;
Wherein said discriminating equation is:
Y=0.1099 * fat content+0.1413 * red scale value+0.034 * pH+0.3186 * shearing force+0.0982 * cooking loss rate+0.2981 * chewiness.
Preferably, in the discrimination method of described aardvark and Landrace meat, described determination of fat method is as follows:
According to < < meat and meat products total lipid content, measure determination of fat method in > > version in 2008 and measure, comprise the following steps:
Step 1, mix with the hydrochloric acid solution of 40-60mL2-3_mol/L after 4-6g pork sample to be measured is rubbed, be heated to 90-100 ℃ and keep 50-60min to carry out acidifying, obtain acid hydrolysis solution;
Step 2, gained acid hydrolysis solution is washed to rear filtration with hot water, the filter paper after filtering obtains the intramuscular fat content in pork sample to be measured by soxhlet extraction after drying.
Preferably, in the discrimination method of described aardvark and Landrace meat, described red scale value is measured and is obtained pork sample to be measured by color difference meter.
Preferably, in the discrimination method of described aardvark and Landrace meat, the assay method of described cooking loss rate is as follows:
Step 1, pork sample to be measured is weighed, obtain meat sample quality before boiling;
Step 2, will after take pork sample boiling 20-40min to be measured, again weigh, obtain meat sample quality after boiling;
Step 3, by cooking loss rate computing formula, calculate cooking loss rate, wherein said cooking loss rate computing formula is: quality * 100% of meat sample before cooking loss rate=(before boiling after the quality-boiling of meat sample meat sample quality)/boiling.
Preferably, in the discrimination method of described aardvark and Landrace meat, described shearing force and chewiness are measured and are obtained pork sample to be measured by matter structure instrument respectively.
Preferably, in the discrimination method of described aardvark and Landrace meat, described discriminating equation utilizes step analysis software by construction Analytic Hierarchy Process Model, on affecting a plurality of indexs of pork sample meat to be measured, carries out step analysis and obtains.
The present invention has following beneficial effect: the discrimination method of a kind of aardvark of the present invention and Landrace meat, by measuring fat content, red scale value, pH value, shearing force, cooking loss rate and the chewiness of pork sample to be measured, and measured numerical value input is differentiated to equation calculates Y value, by Y value is compared with certain criterion numerical value and is directly shown that pork sample to be measured is the identification result of aardvark or Landrace, have that detection method is simple, easy operating, accuracy and practicality advantages of higher, can be consumer purchase foundation be provided.
In addition, the present invention carries out analytical calculation by step analysis software and mathematical model to affecting a plurality of indexs of meat quality, draw meat quality is affected to 6 larger indexs as evaluation index, and by step analysis software, calculate the weight obtain respectively 6 evaluation indexes, thereby draw for judging the discriminating equation of meat quality, there is practical, accuracy advantages of higher, can accurately judge quality and the kind of pork by simple experiment, to buying to provide accurately, instruct.
Accompanying drawing explanation
Fig. 1 is analytic hierarchy structure model schematic diagram of the present invention.
Embodiment
Below in conjunction with accompanying drawing, the present invention is elaborated, after making those of ordinary skills consult this instructions, can implement according to this.
A discrimination method for aardvark and Landrace meat, is characterized in that,
Measure respectively fat content, red scale value, pH value, shearing force, cooking loss rate and the chewiness of pork sample to be measured, the value input of detection institute is differentiated to equation calculates Y value, if it is aardvark meat that Y≤17.28 o'clock judge pork sample to be measured, if Y >=17.75 o'clock judge pork sample to be measured, be Landrace meat;
Wherein said discriminating equation is:
Y=0.1099 * fat content+0.1413 * red scale value+0.034 * pH+0.3186 * shearing force+0.0982 * cooking loss rate+0.2981 * chewiness.
In the discrimination method of described aardvark and Landrace meat, described determination of fat method is as follows:
According to < < meat and meat products total lipid content, measure determination of fat method in > > version in 2008 and measure, comprise the following steps:
Step 1,4-6g pork sample to be measured is rubbed after, be placed in conical flask, mix with the hydrochloric acid solution of 40-60mL2-3mol/L, at taper bottleneck, cover little surface plate, on electric hot plate, be heated to 90-100 ℃ and keep 50-60min to carry out acidifying, every 10min left and right, be rotated and shake up during this time, obtain acid hydrolysis solution;
Step 2, in conical flask, add 150ml left and right hot water and shake up, so that gained acid hydrolysis solution is washed by Filter paper filtering with hot water, to neutrality, the filter paper after filtering is dried after filtration, utilize Soxhlet extraction plant to obtain the intramuscular fat content in pork sample to be measured by soxhlet extraction.
In the discrimination method of described aardvark and Landrace meat, described red scale value adopts CIE-L*a*b* method pork sample to be measured to be measured and obtained, the red scale value that a* value is pork sample to be measured of surveying by portable color difference meter.
In the discrimination method of described aardvark and Landrace meat, the assay method of described cooking loss rate is as follows:
Step 1, pork sample to be measured is weighed, obtain meat sample quality before boiling;
Step 2, will after take pork sample boiling 20-40min to be measured, again weigh, obtain meat sample quality after boiling;
Step 3, by cooking loss rate computing formula, calculate cooking loss rate, wherein said cooking loss rate computing formula is: quality * 100% of meat sample before cooking loss rate=(before boiling after the quality-boiling of meat sample meat sample quality)/boiling.
In the discrimination method of described aardvark and Landrace meat, described shearing force and chewiness are measured and are obtained pork sample to be measured by matter structure instrument respectively.
As shown in Figure 1, in the discrimination method of described aardvark and Landrace meat, described discriminating equation utilizes step analysis software by construction Analytic Hierarchy Process Model, on affecting a plurality of indexs of pork sample meat to be measured, carry out step analysis and obtain, concrete grammar is: respectively using fat content, red scale value, pH value, shearing force, cooking loss rate and chewiness relevant position in 6 alternatives input analytic hierarchy structure models, and the weight of each alternatives using the index of quality in analytic hierarchy structure model as the unknown.After this Analytic Hierarchy Process Model is determined, the automatic construction judgment matrix of described step analysis software calculates the importance of each alternatives and weight, when the consistance of judgment matrix is less than 0.1, being judgment matrix consistance passes through, by clicking result of calculation, obtain the weight of each alternatives, be the coefficient of identifying each identification of indicator in equation.
About determining of 6 alternativess, carry out in the following manner: the nutritional quality indexs such as moisture, protein content and fat content of measuring respectively pork sample to be measured; The organoleptic quality indexs such as red scale value, myoglobin content, oxymyoglobin content, metmyoglobin content; The edible quality indexs such as pH value, shearing force, masticatory force and cooking loss rate, utilize equally step analysis software to carry out principal component analysis (PCA) measured a plurality of indexs, filter out fat content, red scale value, pH value, shearing force, cooking loss rate and 6 key evaluation indexes of chewiness.Wherein measuring moisture is to measure according to determination of moisture method in the mensuration > > version in 2003 of moisture in < < food; Protein content is to measure according to Various Methods for Determing Different Proteins in the mensuration > > of < < Protein in Food version in 2003; Myoglobin content, metmyoglobin content and oxymyoglobin content are to form by measuring the conversion of albumen absorbance; PH value is to utilize the direct working sample pH of portable pH meter value to obtain.
In addition, in the present invention, institute's test sample product are swineback meat.
Embodiment 1
1) from supermarket, buy the blind sample of pig longissimus dorsi muscle, be placed under normal temperature and place 20～30min, as pork sample to be measured.
2) according to < < meat and meat products total lipid content, measure determination of fat method in > > version in 2008, by soxhlet extraction, repeatedly measuring pork sample fat content to be measured is 5.01%～6.22%, and mean value is 5.09%; Wherein heating arrangement used is digital display electric hot plate, and Soxhlet extraction plant used is the full-automatic Soxhlet extraction system of Soxtec2050 type.
3) the a* value of utilizing color difference meter to adopt CIE-L*a*b* fado to measure pork sample to be measured is that red scale value is 10.98～14.22, and being averaged worth red scale value is 12.67;
4) shearing force of utilizing TA-XT2i Puls type matter structure instrument repeatedly to measure pork sample to be measured is 19.10～22.38N, and mean value is 20.41N; Chewiness is 13.21～16.88N, and mean value is 15.54N.
5) by repeatedly measuring the cooking loss rate of pork sample to be measured, be 27.17%～28.89%, mean value is 27.92%.
6) utilizing the direct working sample pH of portable pH meter value is 5.57～5.60, and mean value is 5.58.
Above-mentioned measured a plurality of numerical value input formula are calculated to Y value: Y=0.1099 * fat content+0.1413 * a*+0.034 * pH+0.3186 * shearing force+0.0982 * cooking loss rate+0.2981 * chewiness; Calculate Y=16.42, meet Y≤17.28, the pork that therefore judgement is bought from supermarket is the cold fresh meat of aardvark, is true to life after testing.
Embodiment 2
1) from market, buy the blind sample of pig longissimus dorsi muscle, be placed under normal temperature and place 20～30min, as pork sample to be measured.
2) according to < < meat and meat products total lipid content, measure determination of fat method in > > version in 2008, by soxhlet extraction, repeatedly measuring pork sample fat content to be measured is 1.01%～2.38%, and mean value is 1.73%; Wherein heating arrangement used is digital display electric hot plate, and Soxhlet extraction plant used is the full-automatic Soxhlet extraction system of Soxtec2050 type.
3) the a* value of utilizing color difference meter to adopt CIE-L*a*b* fado to measure pork sample to be measured be red scale value for being 6.17～8.99, being averaged worth red scale value is 7.46;
4) shearing force of utilizing TA-XT2i Puls type matter structure instrument repeatedly to measure pork sample to be measured is 24.53～26.94N, and mean value is 25.88N; Chewiness is 19.88～21.73N, and mean value is 20.84N.
5) by repeatedly measuring the cooking loss rate of pork sample to be measured, be 29.94%～31.89%, mean value is 31.05%.
6) utilizing the direct working sample pH of portable pH meter value is 5.64～5.67, and mean value is 5.67.
Above-mentioned measured a plurality of numerical value input formula are calculated to Y value: Y=0.1099 * fat content+0.1413 * a*+0.034 * pH+0.3186 * shearing force+0.0982 * cooking loss rate+0.2981 * chewiness; Calculate Y=18.94, meet Y >=17.75, the pork that therefore judgement is bought from supermarket is the cold fresh meat of Landrace, is true to life after testing.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in instructions and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend of describing.
Claims (6)
1. a discrimination method for aardvark and Landrace meat, is characterized in that,
Measure respectively fat content, red scale value, pH value, shearing force, cooking loss rate and the chewiness of pork sample to be measured, the value input of detection institute is differentiated to equation calculates Y value, if it is aardvark meat that Y≤17.28 o'clock judge pork sample to be measured, if Y >=17.75 o'clock judge pork sample to be measured, be Landrace meat;
Wherein said discriminating equation is:
Y=0.1099 * fat content+0.1413 * red scale value+0.034 * pH+0.3186 * shearing force+0.0982 * cooking loss rate+0.2981 * chewiness.
2. the discrimination method of aardvark as claimed in claim 1 and Landrace meat, is characterized in that, described determination of fat method is as follows:
According to < < meat and meat products total lipid content, measure determination of fat method in > > version in 2008 and measure, comprise the following steps:
Step 1, mix with the hydrochloric acid solution of 40-60mL2-3mol/L after 4-6g pork sample to be measured is rubbed, be heated to 90-100 ℃ and keep 50-60min to carry out acidifying, obtain acid hydrolysis solution;
Step 2, gained acid hydrolysis solution is washed to rear filtration with hot water, the filter paper after filtering obtains the intramuscular fat content in pork sample to be measured by soxhlet extraction after drying.
3. the discrimination method of aardvark as claimed in claim 2 and Landrace meat, is characterized in that, described red scale value is measured and obtained pork sample to be measured by color difference meter.
4. the discrimination method of aardvark as claimed in claim 3 and Landrace meat, is characterized in that, the assay method of described cooking loss rate is as follows:
Step 1, pork sample to be measured is weighed, obtain meat sample quality before boiling;
Step 2, will after take pork sample boiling 20-40min to be measured, again weigh, obtain meat sample quality after boiling;
Step 3, by cooking loss rate computing formula, calculate cooking loss rate, wherein said cooking loss rate computing formula is: quality * 100% of meat sample before cooking loss rate=(before boiling after the quality-boiling of meat sample meat sample quality)/boiling.
5. the discrimination method of aardvark as claimed in claim 4 and Landrace meat, is characterized in that, described shearing force and chewiness are measured and obtained pork sample to be measured by matter structure instrument respectively.
6. the discrimination method of aardvark as claimed in claim 1 and Landrace meat, is characterized in that, described discriminating equation utilizes step analysis software by construction Analytic Hierarchy Process Model, on affecting a plurality of indexs of pork sample meat to be measured, carries out step analysis and obtains.
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