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
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- 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
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- 235000013372 meat Nutrition 0.000 title claims description 63
- 241000282881 Orycteropodidae Species 0.000 title claims description 29
- 238000012850 discrimination method Methods 0.000 title claims description 22
- 235000015277 pork Nutrition 0.000 claims abstract description 57
- 238000010411 cooking Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000001514 detection method Methods 0.000 claims abstract description 5
- 150000002632 lipids Chemical class 0.000 claims description 25
- 241000219307 Atriplex rosea Species 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 18
- 238000010008 shearing Methods 0.000 claims description 18
- 238000004364 calculation method Methods 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 6
- 241000286209 Phasianidae Species 0.000 claims description 5
- 238000000944 Soxhlet extraction Methods 0.000 claims description 5
- 238000004458 analytical method Methods 0.000 claims description 4
- 238000010276 construction Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000007918 intramuscular administration Methods 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 abstract 2
- 238000011156 evaluation Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108010029165 Metmyoglobin Proteins 0.000 description 2
- 108010062374 Myoglobin Proteins 0.000 description 2
- 102000036675 Myoglobin Human genes 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000013178 mathematical model Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108010050846 oxymyoglobin Proteins 0.000 description 2
- 238000007400 DNA extraction Methods 0.000 description 1
- 238000002123 RNA extraction Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
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Abstract
本发明公开了一种土猪和长白猪肉质的鉴定方法，分别测定待测猪肉样品的脂肪含量、红度值、pH值、剪切力、蒸煮损失率及咀嚼性，将测定所得数值输入鉴别方程进行计算得到Y值，当Y≤17.28时，为土猪猪肉，若Y≥17.75时，为长白猪猪肉；其中所述鉴别方程为：Y＝0.1099×脂肪含量+0.1413×a*+0.034×pH+0.3186×剪切力+0.0982×蒸煮损失率+0.2981×咀嚼性。本发明具有检测方法简单、易于操作，准确性和实用性高等优点。
The invention discloses a method for identifying the quality of native pig and landrace pork. The fat content, redness value, pH value, shear force, cooking loss rate and chewiness of the pork sample to be tested are respectively measured, and the measured values are input into the identification method. The Y value is obtained by calculating the equation. When Y≤17.28, it is native pig pork, and if Y≥17.75, it is Landrace pork; wherein the identification equation is: Y=0.1099×fat content+0.1413×a*+0.034× pH+0.3186×shear force+0.0982×cooking loss rate+0.2981×chewiness. The invention has the advantages of simple detection method, easy operation, high accuracy and practicability.
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.
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| 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 |
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