CN104101692B - The discrimination method of a kind of aardvark and landrace meat - Google Patents
The discrimination method of a kind of aardvark and landrace meat Download PDFInfo
- Publication number
- CN104101692B CN104101692B CN201410317777.0A CN201410317777A CN104101692B CN 104101692 B CN104101692 B CN 104101692B CN 201410317777 A CN201410317777 A CN 201410317777A CN 104101692 B CN104101692 B CN 104101692B
- Authority
- CN
- China
- Prior art keywords
- meat
- measured
- sample
- landrace
- aardvark
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of aardvark and the authentication method of landrace meat, measure the lipid content of pork sample to be measured, red scale value, pH value, shearing force, cooking loss rate and chewiness respectively, the value input of mensuration institute is differentiated that equation carries out calculating Y value, when Y��17.28, for aardvark pork, if during Y >=17.75, it is landrace pork; Wherein said discriminating equation is: Y=0.1099 �� lipid content+0.1413 �� a*+0.034 �� pH+0.3186 �� shearing force+0.0982 �� cooking loss rate+0.2981 �� chewiness. The present invention have detection method simple, be easy to operation, accuracy and practicality advantages of higher.
Description
Technical field
The present invention relates to meat product and differentiate field, particularly relate to a kind of aardvark and the discrimination method of landrace meat.
Background technology
Pork is one of China's major consumers meat, and along with China's pork output and consumption increase year by year, quality, the nutritional requirement of meat are improved by human consumer gradually. At present, due to aardvark more common landrace more nutrition, production cost is higher, and therefore market value is higher, but not easily intuitively distinguishes due to two kinds of porks, and some illegal businessmans adulterate, true to palm off, and obtains profit, consumer's interests are sustained a loss.
Differentiate mainly through molecular biology about pork kind or quartile length at present, it is necessary to carry out DNA or RNA extraction, PCR reaction etc., authentication technique relative complex, differentiate that expense is relatively high.
Summary of the invention
It is an object of the invention to the deficiency for existing meat authentication technique, a kind of aardvark and the discrimination method of landrace meat are provided, by measuring the lipid content of pork sample to be measured, red scale value, pH value, shearing force, cooking loss rate and chewiness, and the numerical value measured input is differentiated that equation carries out calculating Y value, by Y value directly being shown compared with certain judging criterion numerical value pork sample to be measured is the identification result of aardvark or landrace.
Another object of the present invention is, by utilizing level analysis software and mathematical model that the multiple indexs affecting meat quality are carried out analytical calculation, draw and meat quality is affected 6 bigger indexs as evaluation index, and calculated the weight obtaining 6 evaluation indexes respectively by level analysis software, thus draw the discriminating equation for judging meat quality.
The technical scheme of the present invention is:
The discrimination method of a kind of aardvark and landrace meat, it is characterised in that,
Measure the lipid content of pork sample to be measured, red scale value, pH value, shearing force, cooking loss rate and chewiness respectively, the value input of detection institute is differentiated that equation carries out calculating Y value, if judging during Y��17.28, pork sample to be measured is aardvark meat, if judging during Y >=17.75, pork sample to be measured is landrace meat;
Wherein said discriminating equation is:
Y=0.1099 �� lipid 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 lipid content measuring method is as follows:
Measure according to determination of fat method in " meat quail total lipid content mensuration " version in 2008, comprise the following steps:
Step one, by pork sample to be measured for 4-6g rub after mix with the hydrochloric acid soln of 40-60mL2-3_mol/L, be heated to 90-100 DEG C and keep 50-60min to carry out acidifying, obtain acid hydrolysis solution;
Step 2, gained acid hydrolysis solution hot water is washed after filter, by filter after filter paper dry after obtain the intramuscular fat content in pork sample to be measured by soxhlet extraction.
Preferably, in the discrimination method of described aardvark and landrace meat, pork sample to be measured is carried out mensuration by color difference meter and obtains by described red scale value.
Preferably, in the discrimination method of described aardvark and landrace meat, the measuring method of described cooking loss rate is as follows:
Step one, pork sample to be measured is weighed, obtain meat sample quality before boiling;
Step 2, again weigh after the pork sample boiling 20-40min to be measured taken, obtain meat sample quality after boiling;
Step 3, by cooking loss rate calculation formula calculate cooking loss rate, wherein said cooking loss rate calculation formula is: quality �� 100% of meat sample before cooking loss rate=(before boiling meat sample quality after the quality-boiling of meat sample)/boiling.
Preferably, in the discrimination method of described aardvark and landrace meat, pork sample to be measured is carried out mensuration by Texture instrument and obtains by described shearing force and chewiness respectively.
Preferably, in the discrimination method of described aardvark and landrace meat, described discriminating equation utilizes level analysis software by construction level analytical model, the multiple indexs affecting pork sample meat to be measured is carried out level analysis and obtains.
The present invention has following useful effect: the discrimination method of a kind of aardvark of the present invention and landrace meat, by measuring the lipid content of pork sample to be measured, red scale value, pH value, shearing force, cooking loss rate and chewiness, and the numerical value measured input is differentiated that equation carries out calculating Y value, by Y value directly being shown compared with certain judging criterion numerical value pork sample to be measured is the identification result of aardvark or landrace, have detection method simple, be easy to operation, accuracy and practicality advantages of higher, can be human consumer and provide purchase foundation.
In addition, the multiple indexs affecting meat quality are carried out analytical calculation by level analysis software and mathematical model by the present invention, draw and meat quality is affected 6 bigger indexs as evaluation index, and the weight obtaining 6 evaluation indexes respectively is calculated by level analysis software, thus draw the discriminating equation for judging meat quality, there is practical, accuracy advantages of higher, can accurately judge quality and the kind of pork by simply experiment, purchase is provided and instructs accurately.
Accompanying drawing explanation
Fig. 1 is analytic hierarchy structure model schematic of the present invention.
Embodiment
Below in conjunction with accompanying drawing, the present invention is elaborated, can implement according to this after making those of ordinary skill in the art consult this specification sheets.
The discrimination method of a kind of aardvark and landrace meat, it is characterised in that,
Measure the lipid content of pork sample to be measured, red scale value, pH value, shearing force, cooking loss rate and chewiness respectively, the value input of detection institute is differentiated that equation carries out calculating Y value, if judging during Y��17.28, pork sample to be measured is aardvark meat, if judging during Y >=17.75, pork sample to be measured is landrace meat;
Wherein said discriminating equation is:
Y=0.1099 �� lipid 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 lipid content measuring method is as follows:
Measure according to determination of fat method in " meat quail total lipid content mensuration " version in 2008, comprise the following steps:
Step one, by pork sample to be measured for 4-6g rub after, it is placed in Erlenmeyer flask, mix with the hydrochloric acid soln of 40-60mL2-3mol/L, little watch-glass is covered at taper bottleneck, on hot plate, it is heated to 90-100 DEG C and keeps 50-60min to carry out acidifying, period carries out rotation every about 10min and shakes even, obtains acid hydrolysis solution;
Step 2, in Erlenmeyer flask, add about 150ml hot water and shake even, with after gained acid hydrolysis solution hot water is washed through filter paper filtering, after neutral, filter paper after filtration is dried after filtration, utilize soxhlet type apparatus 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, pork sample to be measured is carried out mensuration by convenient formula color difference meter employing CIE-L*a*b* method and obtains by described red scale value, is surveyed the red scale value that a* value is pork sample to be measured.
In the discrimination method of described aardvark and landrace meat, the measuring method of described cooking loss rate is as follows:
Step one, pork sample to be measured is weighed, obtain meat sample quality before boiling;
Step 2, again weigh after the pork sample boiling 20-40min to be measured taken, obtain meat sample quality after boiling;
Step 3, by cooking loss rate calculation formula calculate cooking loss rate, wherein said cooking loss rate calculation formula is: quality �� 100% of meat sample before cooking loss rate=(before boiling meat sample quality after the quality-boiling of meat sample)/boiling.
In the discrimination method of described aardvark and landrace meat, pork sample to be measured is carried out mensuration by Texture instrument and obtains by described shearing force and chewiness respectively.
As shown in Figure 1, in the discrimination method of described aardvark and landrace meat, described discriminating equation utilizes level analysis software by construction level analytical model, the multiple indexs affecting pork sample meat to be measured are carried out level analysis obtain, concrete grammar is: respectively using lipid content, red scale value, pH value, shearing force, cooking loss rate and chewiness as corresponding position in 6 alternativess input analytic hierarchy structure models, and using the weight of the quality parameter in analytic hierarchy structure model as each alternatives of the unknown. When this level analytical model after determining described level analysis software automatic construction judgment matrix the importance of each alternatives and weight are calculated, it is judgment matrix approach to pass through when the consistence of judgment matrix is less than 0.1, obtain the weight of each alternatives by clicking calculation result, it is the coefficient of each identification of indicator in qualification equation.
Determination about 6 alternativess carries out in the following manner: measure the Nutrition quality indicator such as the moisture content of pork sample to be measured, protein content and lipid content respectively; The organoleptic quality indexs such as red scale value, myoglobin content, oxymyoglobin content, metmyoglobin content; The eating quality indexs such as pH value, shearing force, masticatory force and cooking loss rate, utilize level analysis software to carry out principle component analysis equally measured multiple index, filter out lipid content, red scale value, pH value, shearing force, cooking loss rate and chewiness 6 key evaluation indexes. Wherein measuring moisture content is measure according to determination of moisture method in " in food the mensuration of moisture " version in 2003; Protein content measures according to protein content determination method in " in food protein measuring " version in 2003; Myoglobin content, metmyoglobin content and oxymyoglobin content become by measuring the conversion of albumen absorbancy; PH value utilizes convenient formula pH meter directly to measure sample pH to obtain.
In addition, in the present invention, institute's test sample product are kettleback meat.
Embodiment 1
1) buy the blind sample of pig longissimus dorsi muscle from supermarket, place 20��30min under being placed in normal temperature, as pork sample to be measured.
2) according to lipid content measuring method in " meat quail total lipid content mensuration " version in 2008, repeatedly measuring pork sample lipid content to be measured by soxhlet extraction is 5.01%��6.22%, and mean value is 5.09%; Wherein heating unit used is the aobvious hot plate of number, and soxhlet type apparatus used is the full-automatic soxhlet type system of Soxtec2050 type.
3) utilizing color difference meter to adopt CIE-L*a*b* method repeatedly to measure the a* value of pork sample to be measured and red scale value is 10.98��14.22, being averaged worth red scale value is 12.67;
4) shearing force utilizing TA-XT2iPuls type Texture 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) being 27.17%��28.89% by repeatedly measuring the cooking loss rate of pork sample to be measured, mean value is 27.92%.
6) utilizing convenient formula pH meter directly to measure sample pH is 5.57��5.60, and mean value is 5.58.
By above-mentioned measured multiple numerical value input formulae discovery Y value: Y=0.1099 �� lipid 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, therefore judge that the pork bought from supermarket is the cold fresh meat of aardvark, be consistent with the fact after testing.
Embodiment 2
1) buy the blind sample of pig longissimus dorsi muscle from market, place 20��30min under being placed in normal temperature, as pork sample to be measured.
2) according to lipid content measuring method in " meat quail total lipid content mensuration " version in 2008, repeatedly measuring pork sample lipid content to be measured by soxhlet extraction is 1.01%��2.38%, and mean value is 1.73%; Wherein heating unit used is the aobvious hot plate of number, and soxhlet type apparatus used is the full-automatic soxhlet type system of Soxtec2050 type.
3) utilizing color difference meter to adopt CIE-L*a*b* method repeatedly to measure the a* value of pork sample to be measured and red scale value for being 6.17��8.99, being averaged worth red scale value is 7.46;
4) shearing force utilizing TA-XT2iPuls type Texture 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) being 29.94%��31.89% by repeatedly measuring the cooking loss rate of pork sample to be measured, mean value is 31.05%.
6) utilizing convenient formula pH meter directly to measure sample pH is 5.64��5.67, and mean value is 5.67.
By above-mentioned measured multiple numerical value input formulae discovery Y value: Y=0.1099 �� lipid 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, therefore judge that the pork bought from supermarket is the cold fresh meat of landrace, be consistent with the fact after testing.
Although embodiment of the present invention are open as above, but listed utilization that it is not restricted in specification sheets and enforcement mode, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore claim is not being deviated from and under general concept that equivalency range limits, the present invention is not limited to specific details and illustrates and the legend described here.
Claims (5)
1. the discrimination method of an aardvark and landrace meat, it is characterised in that,
Measure the lipid content of pork sample to be measured, red scale value, pH value, shearing force, cooking loss rate and chewiness respectively, the value input of detection institute is differentiated that equation carries out calculating Y value, and determine the corresponding relation between Y value and pork sample, taking to pork to be measured as aardvark meat or landrace meat judge;
Wherein said discriminating equation is:
Y=0.1099 �� lipid content+0.1413 �� red scale value+0.034 �� pH+0.3186 �� shearing force+0.0982 �� cooking loss rate+0.2981 �� chewiness;
Described discriminating equation utilizes level analysis software by construction level analytical model, the multiple indexs affecting pork sample meat to be measured is carried out level analysis and obtains.
2. the discrimination method of aardvark as claimed in claim 1 and landrace meat, it is characterised in that, described lipid content measuring method is as follows:
Measure according to determination of fat method in " meat quail total lipid content mensuration " version in 2008, comprise the following steps:
Step one, by pork sample to be measured for 4-6g rub after mix with the hydrochloric acid soln of 40-60mL2-3mol/L, be heated to 90-100 DEG C and keep 50-60min to carry out acidifying, obtain acid hydrolysis solution;
Step 2, gained acid hydrolysis solution hot water is washed after filter, by filter after filter paper dry after obtain the intramuscular fat content in pork sample to be measured by soxhlet extraction.
3. the discrimination method of aardvark as claimed in claim 2 and landrace meat, it is characterised in that, pork sample to be measured is carried out mensuration by color difference meter and obtains by described red scale value.
4. the discrimination method of aardvark as claimed in claim 3 and landrace meat, it is characterised in that, the measuring method of described cooking loss rate is as follows:
Step one, pork sample to be measured is weighed, obtain meat sample quality before boiling;
Step 2, again weigh after the pork sample boiling 20-40min to be measured taken, obtain meat sample quality after boiling;
Step 3, by cooking loss rate calculation formula calculate cooking loss rate, wherein said cooking loss rate calculation formula is: quality �� 100% of meat sample before cooking loss rate=(before boiling meat sample quality after the quality-boiling of meat sample)/boiling.
5. the discrimination method of aardvark as claimed in claim 4 and landrace meat, it is characterised in that, pork sample to be measured is carried out mensuration by Texture instrument and obtains by described shearing force and chewiness respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410317777.0A CN104101692B (en) | 2014-07-04 | 2014-07-04 | The discrimination method of a kind of aardvark and landrace meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410317777.0A CN104101692B (en) | 2014-07-04 | 2014-07-04 | The discrimination method of a kind of aardvark and landrace meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104101692A CN104101692A (en) | 2014-10-15 |
| CN104101692B true CN104101692B (en) | 2016-06-01 |
Family
ID=51670013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410317777.0A Active CN104101692B (en) | 2014-07-04 | 2014-07-04 | The discrimination method of a kind of aardvark and landrace meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104101692B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106290754B (en) * | 2016-08-10 | 2018-05-04 | 北京资源亚太食品有限公司 | A kind of pork rinses food processing suitability evaluation methods |
| CN107988391A (en) * | 2017-12-26 | 2018-05-04 | 福建傲农生物科技集团股份有限公司 | A kind of method for differentiating Jiang Shumin, Landrace based on SNP site |
| CN108535432A (en) * | 2018-04-18 | 2018-09-14 | 佛山市梅雨科技有限公司 | A kind of evaluation method of kebob quality |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361677A (en) * | 2008-09-19 | 2009-02-11 | 上海市动物疫病预防控制中心 | Estimation method of lean meat percentage of live pig |
| CN101477101A (en) * | 2008-01-04 | 2009-07-08 | 江苏省食品集团有限公司 | Method for pork carcass quality prediction |
| CN103063814A (en) * | 2013-01-06 | 2013-04-24 | 山东省农业科学院畜牧兽医研究所 | Pig muscle tenderness determination method |
| CN103424520A (en) * | 2013-06-19 | 2013-12-04 | 中国农业科学院茶叶研究所 | Judgment method for black tea fermentation moderation |
-
2014
- 2014-07-04 CN CN201410317777.0A patent/CN104101692B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101477101A (en) * | 2008-01-04 | 2009-07-08 | 江苏省食品集团有限公司 | Method for pork carcass quality prediction |
| CN101361677A (en) * | 2008-09-19 | 2009-02-11 | 上海市动物疫病预防控制中心 | Estimation method of lean meat percentage of live pig |
| CN103063814A (en) * | 2013-01-06 | 2013-04-24 | 山东省农业科学院畜牧兽医研究所 | Pig muscle tenderness determination method |
| CN103424520A (en) * | 2013-06-19 | 2013-12-04 | 中国农业科学院茶叶研究所 | Judgment method for black tea fermentation moderation |
Non-Patent Citations (2)
| Title |
|---|
| 性别对猪肉品质特性的影响;张远等;《食品科学》;20140430;第35卷(第7期);第52页 3结论 部分、第49-50页 1.3.8 蒸煮损失部分 * |
| 鄂西北地区不同品种、不同生长条件柴胡的鉴别和质量评价;叶方等;《中国药师》;20121231;第15卷(第10期);第1382页 2.2.5 柴胡质量综合评价部分 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104101692A (en) | 2014-10-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104101692B (en) | The discrimination method of a kind of aardvark and landrace meat | |
| CN104807775B (en) | It is a kind of for identify frying oil quality NIR spectra analysis model and method | |
| CN104048939A (en) | Near infrared rapid detection method for blood sugar content in live pig blood | |
| CN103645155B (en) | The fast non-destructive detection method of fresh mutton tenderness | |
| CN104655761A (en) | Method for measuring fish freshness index value K in online way based on multi-spectral imaging | |
| CN101929951A (en) | Method for distinguishing milk doped with ewe's milk by near infrared spectrum | |
| CN105548062B (en) | The quick nondestructive synchronization detecting method of fresh beef appetizer multi objective | |
| CN105606637A (en) | Method for detecting water content and fat content in abalone through low-field nuclear magnetic resonance technology | |
| Furtado et al. | Prediction of pH and color in pork meat using VIS-NIR near-infrared spectroscopy (NIRS) | |
| CN102519838A (en) | Method for detecting soybean protein cold gel | |
| CN104568815A (en) | Method for quickly and nondestructively detecting content of volatile basic nitrogen in fresh beef | |
| CN108802060A (en) | A kind of egg freshness Fast nondestructive evaluation system and method | |
| CN102507495B (en) | Method for rapidly and nondestructively detecting green tea water content based on wavelet transformation | |
| CN202614415U (en) | Detection apparatus of temperature sensor | |
| Qin et al. | Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy | |
| CN103712948A (en) | Rapid nondestructive test method for content of volatile basic nitrogen in raw and fresh mutton | |
| Sahar et al. | Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics | |
| CN105350586B (en) | The method and apparatus that a kind of large volume concrete structural surface heat transfer coefficient is determined | |
| CN109684717A (en) | The prediction technique of surface film thermal conductance in the culinary art that stirs fry in oil based on dimensional analysis | |
| CN104111206B (en) | A kind of discrimination method of yellow-feather broiler and white meat-type chickens meat | |
| Liu et al. | Black soil organic matter predicting model based on field hyperspectral reflectance | |
| Long et al. | A unique method for detecting beef tenderness based on viscoelasticity principle | |
| CN102590131A (en) | Fresh meat deep water nondestructive on-line detection device and method | |
| CN205246472U (en) | Tobacco material moisture content detecting system | |
| CN104502229A (en) | Detection method of rice flour viscosity and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |