CN106290754A - Food processing suitability evaluation methods rinsed by a kind of Carnis Sus domestica - Google Patents
Food processing suitability evaluation methods rinsed by a kind of Carnis Sus domestica Download PDFInfo
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- 238000012545 processing Methods 0.000 title claims abstract description 51
- 238000011156 evaluation Methods 0.000 title claims abstract description 50
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- 108090000623 proteins and genes Proteins 0.000 claims abstract description 54
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 37
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- 230000004075 alteration Effects 0.000 claims description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
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- Engineering & Computer Science (AREA)
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Abstract
The invention belongs to food processing field, it is provided that food processing suitability evaluation methods rinsed by a kind of Carnis Sus domestica.The method is: first choose Carnis Sus domestica sample, measure the ratio of the protein-fat-content of above-mentioned Carnis Sus domestica sample, brightness value, pH value and gross protein dissolubility respectively, range transformation method is used to process each group of measured value subsequently, numerical value substitution quality evaluation formula after processing using range transformation method: ratio+0.440 × brightness value+0.910 × pH value+0.184 × total protein dissolubility 0.175 of PTS=0.001 × protein-fat-content, i.e. can get quality evaluation result.This evaluation methodology has that operational approach is simple, visual result, easily realize standardization and the repeatable advantage such as strong.Carnis Sus domestica of the present invention rinse food processing suitability evaluation methods rinse meat quality grade scale, rinse meat quality stability criterion formulate in have a wide range of applications.
Description
Technical field
The present invention relates to food processing field, rinse food processing suitability evaluation methods in particular to a kind of Carnis Sus domestica.
Background technology
Carnis Sus domestica delicious flavour, nutritious, there is qi-restoratives and keep fit, the effect such as nourshing Yin and drynsessmoistening prescription, is deeply to be liked by consumers in general
One of meat liked.2014, whole nation Carnis Sus domestica yield 56,710,000 tons, exceed the 65% of meat total output, add than beef and mutton yield
4 times are gone out more than getting up.Pig is one of carbohydrate-modifying animal the highest for the efficiency of protein and fat.Ming Dynasty Zhejiang
Early there is the record of " barren sow raises two grooves for a year, and a barren sow is raised and can obtain plain boiled pork 90 jin for 6 months " at Jiang Jiaxing mansion, and the Qing Dynasty rules together
" Shanghai county annals " between Nian are more recorded: " pig, city produce skin depth and wide, have weight to more than 200 jin persons." in terms of carnivorous total amount is provided,
Described according to " meals husband handles record ", " the big person of sheep only five or six ten jin ", differ greatly with pig.Not to mention the reproduction ability of pig
Outclass sheep, the historical records of existing " sow one tire can educate young ten four-heads " during the Ming Dynasty.Meanwhile, Carnis Sus domestica have high protein,
Low fat, vitamin and content of mineral substances are abundant, containing features such as all essential amino acids required for people, are a kind of nutrition
It is worth higher health meat product, is deeply favored by broad masses of the people.Raising and meals knot along with people's living standard
Being continually changing of structure, increasing to the demand of charcuterie.Additionally, Carnis Sus domestica processing mode is varied, rinsing food processing is
The most common a kind of processing mode.Rinse system processing and can keep the deliciousness of meat largely, in China, there is wide market
Prospect.There are some researches show, rinse sliced meat edible quality and include yellowish pink, tenderness, local flavor and succulence etc., yellowish pink is vivid, tenderness is high,
It is good that what local flavor was sufficient with juice rinses sliced meat edible quality.In Carnis Sus domestica, separate sources muscle is due to the difference of physiological function, at physics and chemistry
There is certain difference in the aspect such as quality, processing quality, these differences are eventually embodied in the edible quality of meat.
China has obvious price advantage as Carnis Sus domestica big producing country, the Carnis Sus domestica of production relative to beef and Carnis caprae seu ovis.But
For rinsing meat field, Carnis Sus domestica cannot be played an important role on the stage rinse food all the time for a long time.Traditional rinses food chaffy dish
Its major ingredient is the most single, such as mutton chaffy dish and dog meat chaffy dish, so the taste of these tradition chaffy dishes is the most single.In recent years
Coming, along with catering mode incoming of the states such as Japan and Korea S, become the food materials of Shabu pot day by day is extensive.The biography of the most Japanese chaffy dish
Entering, such as " Shabu pot " in area, the Japan Northeast, this catering mode is typically one special pannikin of a people, with miso and Thallus Laminariae (Thallus Eckloniae)
Soup etc., at the bottom of for soup, are rinsed boiling hot various meat according to personal like and are eaten, and the food materials such as other vegetable, mushroom, bean curd of arranging in pairs or groups.In Japan
What area, the Northeast referred at the mention of meat is exactly Carnis Sus domestica, so these rinse boiling hot meat the most also for Carnis Sus domestica.Therefore, sip along with Xia Pu
Pu, seabed drag for, turn round Shabu pot and rinse and the chain catering companies such as drag in the Rapid Expansion of China and development, and compatriots the most gradually will
Carnis Sus domestica is rinsed carnivore as one and is eaten.But, current China pork source meat quality mixes, and food rinsed by some Carnis Sus domesticas
Dry bavin of rear meat, fiber is more slightly difficult to chew.Therefore, in the catering companies that some are high-end, the most also to fit from external import
Preferably rinse the Carnis Sus domestica of food.
The problems referred to above are traced it to its cause, and the carnivorous detection means being also because China is unsound, and detection method falls behind, and Carnis Sus domestica is former
Material character and the relation rinsed between sliced meat edible quality are the most indefinite, lack Carnis Sus domestica and rinse system processing suitability evaluation methods and evaluate body
System sets up the correlational study of aspect.Therefore, for improving the competitiveness of China's live fresh pork, the research many index to live fresh pork
Quick, the method for Non-Destructive Testing can be carried out, develop and effectively can reliably, quickly check live fresh pork the most suitably to carry out
Rinse the processing suitability evaluation methods of food, for the high quality and favourable price of pork source meat and the standardization of high quality pork raw meat and rule
Generalized supply problem is significant.
In view of this, the special proposition present invention.
Summary of the invention
It is an object of the invention to provide a kind of Carnis Sus domestica and rinse food processing suitability evaluation methods, food processing rinsed by described Carnis Sus domestica
Suitability evaluation methods has been filled up domestic Carnis Sus domestica and has been rinsed the blank of system processing suitability evaluation methods research, and the method is by by each ginseng
The result that number measures substitutes into quality evaluation formula, by objective score, directly judges whether Carnis Sus domestica is suitable to rinse food, the method phase
For organoleptic indicator judge to have objective, quantify and the advantage such as influence factor is few.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
Food processing suitability evaluation methods rinsed by a kind of Carnis Sus domestica, comprises the following steps:
Step (1): choose Carnis Sus domestica sample, measure the ratio of protein-fat-content of Carnis Sus domestica sample, brightness value, pH value respectively
And gross protein dissolubility, record each measured value；
Step (2): use range transformation method that forward index and negative sense index are carried out forward each group of measured value subsequently
With standardized process, after range transformation, the numerical range of each measured value is all between 0～1；
Wherein: ratio, brightness value and the pH value of protein-fat-content is forward index, gross protein dissolubility is that negative sense refers to
Mark；
Step (3): the numerical value substitution quality evaluation formula after range transformation is processed: PTS=0.001 × protein
Ratio+0.440 × brightness value+0.910 × pH value+0.184 × total protein dissolubility-0.175 of fat content, according to PTS be
Available evaluation result.
In the present invention, the numerical value of each mensuration is carried out range transformation process be in order to solve heterogeneity data with chemotactic at
The problem of reason.Refer to because the ratio of protein-fat-content, brightness value, pH value and gross protein dissolubility are all heterogeneity
These indexs are directly added up and can not correctly reflect the different factor result to Carnis Sus domestica properties evaluations by mark, must first consider to change respectively
Achievement data character, makes all indexs same chemotactic of active force to Te st grogram, then adds up and just can draw correct result.
In the present invention, in step (2), forward index and negative sense index refer to, the ratio of protein-fat-content, brightness value and
PH value is that the highest evaluation to rinsing food Carnis Sus domestica of forward index, i.e. numerical value is the best；Gross protein dissolubility is negative sense index, several
The lowest evaluation to rinsing food Carnis Sus domestica of value is the best.
In the present invention, range transformation formula particularly as follows:
Formula one: x 'i=[xi-Min(xi)]/Ri(xiFor forward index),
Formula two: x 'i=[Max (xi)-xi]/Ri(xiFor negative sense index)；
Work as xiDuring for forward index, determination data is standardized processing by using formula one；Otherwise, work as xiRefer to for negative sense
Timestamp, determination data is carried out forward and standardization by using formula two；
Wherein, x 'iRefer to the pure quantitative value after range transformation,iRefer to the number of times that limited number of time measures；xiRefer to
Testing index is carried out the mean values after limited number of time mensuration；Min(xi) refer to testing index is carried out limited number of time mensuration after
Minima；RiValue maximum after referring to testing index is carried out limited number of time mensuration deducts the extreme difference value of the value of minimum；Max(xi) be
Refer to the maximum after testing index is carried out limited number of time mensuration.
After range transformation, the numerical range of the observed value of various variablees all will be between 0～1 and normalized
Data be all the cardinar number amount not having unit, extreme difference standardization be eliminate dimension (unit) affect and the impact of the size factor that makes a variation
Simplest method.
In the present invention, the measured value of ratio, brightness value, pH value and the total protein dissolubility of above-mentioned albumen fat content is carried out
The numerical value that obtains after extreme difference standardization substitutes into formula: the ratio of PTS=0.001 × protein-fat-content+0.440 × bright
Angle value+0.910 × pH value+0.184 × total protein dissolubility-0.175, it is calculated PTS, the scope of PTS is 0～1
Between.Wherein:
When PTS is more than 0.81 point, edible for the suitably system of rinsing less than or equal to 1 timesharing；
When PTS is more than 0.4 point, edible for the conveniently system of rinsing less than or equal to 0.81 timesharing；
When PTS is more than 0 point, edible for being not suitable for the system of rinsing less than or equal to 0.4 timesharing.
Further, heretofore described Carnis Sus domestica is preferably streaky pork.
Further, the assay method of the ratio of protein-fat-content described in food processing suitability evaluation methods rinsed by Carnis Sus domestica
For: measure protein content and fat content in Carnis Sus domestica sample the most respectively, subsequently by the protein content that obtains divided by fat
Content is the ratio of protein-fat-content.
In the present invention, the assay method of described protein content is eaten according to GB5009.5-2010 national food safety standard
In product, protein measuring Kjeldahl's method is carried out.
In the present invention, described determination of fat method is according to GB/T14772-2008 national food safety standard food
Soxhlet extraction methods in the mensuration of middle crude fat is carried out.
Further, the assay method of brightness value described in food processing suitability evaluation methods rinsed by described Carnis Sus domestica: take
Thickness is the Carnis Sus domestica meat sample of 1～2cm, places 1～2h at 2～6 DEG C, measures the brightness value on meat sample surface with colour difference meter.
Further, the assay method of brightness value described in food processing suitability evaluation methods rinsed by described Carnis Sus domestica:
Take the Carnis Sus domestica meat sample that thickness is 1cm, place 1h at 4 DEG C, measure the brightness value on meat sample surface with colour difference meter.
In the present invention, described colour difference meter is preferably portable colour difference meter, and portable colour difference meter can directly read data, moreover it is possible to
Even computer, band software.Simultaneously small volume, be easy to carry, precision higher, moderate.
Further, the assay method of pH value described in food processing suitability evaluation methods rinsed by described Carnis Sus domestica: use pH
Meter measures aged Carnis Sus domestica sample pH.
In the present invention, the acid discharge process of described Carnis Sus domestica sample refers to, will cool down after pig slaughtering in the environment of 0～4 DEG C
Acid discharge 24 hours.
Further, the assay method of gross protein dissolubility in food processing suitability evaluation methods rinsed by described Carnis Sus domestica
For: first meat sample is added in the kaliumphosphate buffer containing potassium iodide, be homogenized under condition of ice bath, shaking table extracting after homogenate, with
After by centrifugal for the meat slurry after extracting, take supernatant biuret method and measure gross protein dissolubility.
Further, the time that described shaking table extracts is 12 hours.
Further, the assay method of gross protein dissolubility in food processing suitability evaluation methods rinsed by described Carnis Sus domestica
Comprise the following steps:
Step (1): take in the 0.1mol/L kaliumphosphate buffer that Carnis Sus domestica meat sample adds containing 1.1mol/L potassium iodide；
Step (2): above-mentioned steps (1) adds the meat sample in buffer, under condition of ice bath 6000～10000r/min
Homogenate 40～80s, 2～6 DEG C of incubator overnight extractings；
In the present invention, the time of described centrifugal homogenate is typical but non-limiting is: 40s, 50s, 60s, 70s or 80s.
Step (3): the meat slurry after extracting in step (2) is centrifuged 10～30min 1200～1800r/min, takes supernatant
Liquid biuret method measures gross protein dissolubility.
In the present invention, centrifugation time after above-mentioned extracting is typical but non-limiting is: 10min, 15min, 20min,
25min or 30min.
Further, described step (1) is preferably and often weighs 1g Carnis Sus domestica meat sample addition 20mL containing 1.1mol/L potassium iodide
In 0.1mol/L kaliumphosphate buffer.
Further, described step (2) is preferably 8000r/min under condition of ice bath and is homogenized 60s, and 4 DEG C of incubator overnight are taken out
Carry.
Further, the meat slurry after described step (3) is preferably extracting is centrifuged 20min at 1600r/min.
Further, the pH value of above-mentioned kaliumphosphate buffer is 7.2.
Further, food processing suitability evaluation methods rinsed by described Carnis Sus domestica, comprises the following steps: first choose Carnis Sus domestica sample
Product, measure the ratio of protein-fat-content, brightness value, pH value and the gross protein dissolubility of Carnis Sus domestica sample, wherein respectively:
The assay method of the ratio of described protein-fat-content is: measure the most respectively in Carnis Sus domestica sample protein content with
Fat content, is the ratio of protein-fat-content subsequently by the protein content obtained divided by fat content；
The assay method of described brightness value is: take the Carnis Sus domestica meat sample that thickness is 1～2cm, places 1～2h at 2～6 DEG C, uses
Colour difference meter measures the brightness value on meat sample surface；
The assay method of described pH value is: measure aged Carnis Sus domestica sample pH with pH meter；
The assay method of described gross protein dissolubility is: first, weighs Carnis Sus domestica meat sample and adds the potassium iodide Han 1.1mol/L
0.1mol/L kaliumphosphate buffer in；By the meat sample in above-mentioned addition buffer, under condition of ice bath 6000～10000r/
Min homogenate 40～80s, the extracting of 2～6 DEG C of incubator overnight, then by the meat slurry after extracting 1200～1800r/min be centrifuged 10～
30min, takes supernatant biuret method and measures gross protein dissolubility；
Record each measured value subsequently, use range transformation method using ratio, brightness value and the pH value of protein-fat-content as
Forward index carries out extreme difference standardization；Gross protein dissolubility is carried out at extreme difference standardization and forward as negative sense index
Reason, the numerical value substitution quality evaluation formula after processing using range transformation method:
Ratio+0.440 × brightness value+0.910 × pH value+0.184 of PTS=0.001 × protein-fat-content × total
Albumen solubility-0.175, i.e. can get evaluation result according to PTS.
Further, food processing suitability evaluation methods rinsed by described Carnis Sus domestica, comprises the following steps: first choose Carnis Sus domestica
Sample, measures the ratio of protein-fat-content, brightness value, pH value and the gross protein dissolubility of Carnis Sus domestica sample, wherein respectively:
The assay method of the ratio of described protein-fat-content is: measure the most respectively in Carnis Sus domestica sample protein content with
Fat content, is the ratio of protein-fat-content subsequently by the protein content obtained divided by fat content；
The assay method of described brightness value is: take the Carnis Sus domestica meat sample that thickness is 1cm, places 14h at 4 DEG C, measures with aberration
Determine the brightness value on meat sample surface；
The assay method of described pH value is: measure aged Carnis Sus domestica sample pH with pH meter.
The assay method of described gross protein dissolubility is: first, weighs 1g meat sample and adds 20ml iodate Han 1.1mol/L
In the 0.1mol/L kaliumphosphate buffer of potassium；By the meat sample in above-mentioned addition buffer, 8000r/min homogenate under condition of ice bath
60s, 4 DEG C of incubator overnight extractings, then the meat slurry after extracting is centrifuged 20min at 1600r/min, takes supernatant biuret method
Measure gross protein dissolubility；
Record each measured value subsequently, use range transformation method using ratio, brightness value and the pH value of protein-fat-content as
Forward index carries out extreme difference standardization；Gross protein dissolubility is carried out at extreme difference standardization and forward as negative sense index
Reason, the numerical value substitution quality evaluation formula after processing using range transformation method:
Ratio+0.440 × brightness value+0.910 × pH value+0.184 of PTS=0.001 × protein-fat-content × total
Albumen solubility-0.175, i.e. can get evaluation result according to PTS.
Compared with prior art, the invention have the benefit that
(1) Carnis Sus domestica of the present invention rinse food processing suitability evaluation methods filled up domestic Carnis Sus domestica rinse system processing suitability evaluation side
The blank of method research, by the mensuration of the several key quality parameters to meat quality, is then updated to quality evaluation public
In formula, i.e. can obtain whether this Carnis Sus domestica is suitable to rinse the result of food.This method has that operational approach is simple, visual result, easily realize
Standardization and the advantage such as repeatable strong.
(2) Carnis Sus domestica of the present invention rinses food processing suitability evaluation methods by the result of each parametric measurement is substituted into quality evaluation
Formula, i.e. can get objective score, directly judges whether Carnis Sus domestica is suitable to rinse food, and the method judges have relative to organoleptic indicator
Objective, quantify and the advantage such as influence factor is few.
(3) Carnis Sus domestica of the present invention rinse food processing suitability evaluation methods rinsing meat quality grade scale, to rinse meat quality steady
Qualitative criteria has a wide range of applications in formulating, and produces provide for the standardization and standardization rinsing food Carnis Sus domestica processing special raw material meat
Scientific basis, also provides thinking for the high quality and favourable price of pork source meat and the supply problem of high quality pork raw meat.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but those skilled in the art will
Understanding, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.In embodiment unreceipted specifically
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or instrument unreceipted production firm person, be
Can be by the commercially available conventional products bought and obtain.
Embodiment 1 protein-fat-content is than measuring
Take the protein content of Carnis Sus domestica sample 10g Kjeldahl nitrogen determination sample, then take Carnis Sus domestica sample 10g Soxhlet
Extraction process measures the fat content of Carnis Sus domestica sample, subsequently by the protein content of mensuration divided by fat content, obtains protein fat
The ratio of fat content.
The mensuration of embodiment 2 Carnis Sus domestica sample brightness value
Cut the Carnis Sus domestica meat sample that thickness is 1cm, place 1h at 2 DEG C, measure the brightness value on meat sample surface with colour difference meter.
The mensuration of embodiment 3 Carnis Sus domestica sample brightness value
Cut the Carnis Sus domestica meat sample that thickness is 2cm, place 2h at 6 DEG C, measure the brightness value on meat sample surface with colour difference meter.
The mensuration of embodiment 4 Carnis Sus domestica sample brightness value
Cut the Carnis Sus domestica meat sample that thickness is 1cm, place 1h at 4 DEG C, measure the brightness value on meat sample surface with colour difference meter.
The mensuration of embodiment 5 Carnis Sus domestica sample pH
After butchering, Carnis Sus domestica is stood 24 hours, measure Carnis Sus domestica sample pH with portable pH value detection meter subsequently.
The mensuration of embodiment 6 Carnis Sus domestica sample total protein dissolubility
The assay method of Carnis Sus domestica sample total protein dissolubility comprises the following steps:
Step (1): take 1g meat sample and add in the 20mL 0.1mol/L kaliumphosphate buffer containing 1.1mol/L potassium iodide；
Step (2): above-mentioned steps (1) is added the meat sample in buffer, under condition of ice bath, 6000r/min is homogenized 40s,
2 DEG C of incubator overnight extractings；
Step (3): the meat slurry after extracting in step (2) is centrifuged 10min at 1200r/min, takes supernatant biuret
Method measures total protein dissolubility.
The mensuration of embodiment 7 Carnis Sus domestica sample total protein dissolubility
The assay method of Carnis Sus domestica sample total protein dissolubility comprises the following steps:
Step (1): take 5g meat sample and add in the 100mL 0.1mol/L kaliumphosphate buffer containing 1.1mol/L potassium iodide；
Step (2): above-mentioned steps (1) is added the meat sample in buffer, 10000r/min homogenate under condition of ice bath
80s, 6 DEG C of incubator overnight extractings；
Step (3): at 1800r/min, the meat slurry after extracting in step (2) is centrifuged 10～30min, takes supernatant with double
Contracting urea method measures total protein dissolubility.
The mensuration of embodiment 8 Carnis Sus domestica sample total protein dissolubility
The assay method of Carnis Sus domestica sample total protein dissolubility comprises the following steps:
Step (1): take 1g meat sample and add in the 20mL 0.1mol/L kaliumphosphate buffer containing 1.1mol/L potassium iodide；
Step (2): above-mentioned steps (1) is added the meat sample in buffer, under condition of ice bath, 8000r/min is homogenized 60s,
4 DEG C of incubator overnight extractings；
Step (3): the meat slurry after extracting in step (2) is centrifuged 20min at 1600r/min, takes supernatant biuret
Method measures total protein dissolubility.
Embodiment 9
Food processing suitability evaluation methods rinsed by a kind of Carnis Sus domestica, comprises the following steps: first choose Carnis Sus domestica sample, measure respectively
The ratio of the protein-fat-content of Carnis Sus domestica sample, brightness value, pH value and gross protein dissolubility, in order to avoid detection data lack
Weary representativeness or error occur, carries out i detection respectively for same group of sample, wherein:
The detection method of the ratio of described porcine protein fat content uses the detection method in embodiment 1；
The detection method of described Carnis Sus domestica brightness value uses the detection method in embodiment 4；
The detection method of described Carnis Sus domestica pH value uses the detection method in embodiment 5；
The detection method of described Carnis Sus domestica gross protein dissolubility uses the detection method in embodiment 8；
Record each measured value subsequently, use range transformation formula the ratio of protein-fat-content, brightness value and pH value to be made
Extreme difference standardization is carried out for forward index；Gross protein dissolubility carries out extreme difference standardization and forward as negative sense index
Process, the numerical value substitution quality evaluation formula after processing using range transformation method:
Ratio+0.440 × brightness value+0.910 × pH value+0.184 of PTS=0.001 × protein-fat-content × total
Albumen solubility-0.175, i.e. can get evaluation result according to PTS.
Effect example 1
For showing whether the present invention quick, directly perceived, standardized can be suitable to rinse food to Carnis Sus domestica and judge, and this
Bright relative to organoleptic indicator judge to have objective, quantify and the advantage such as influence factor is few.Existing the most elite take three parts of Marketing pork samples,
Carrying out contrast test according to the method in embodiment 9, experimental result is as shown in the table:
Note: in table, numerical value is the numerical value using range transformation method to process.
According to above-mentioned scoring, the PTS of above-mentioned commercial samples first part is more than 0.4 point, less than 0.81 point, for conveniently
The Carnis Sus domestica that the system of rinsing is edible；The PTS of above-mentioned commercial samples second part is more than 0 point, is divided into less than 0.4 and is not suitable for what the system of rinsing ate
Carnis Sus domestica；The PTS that above-mentioned commercial samples is the 3rd part is more than 0.81 point, is divided into the Carnis Sus domestica that the system of suitably rinsing is edible equal to 1.
For preferably proving the effectiveness of the quality evaluation result in the effect above example 1, existing by the choosing in the effect above example 1
Taking three parts of Marketing pork samples, cut into slices along muscle fiber direction with full-automatic slicing machine respectively, slice thickness is 1mm, will cut subsequently
Sheet Carnis Sus domestica is put into and is rinsed 20s in boiling water and pull out.
Choose 40 and rinse meat mirror person, be divided into two groups, often organize 20 people, to above-mentioned rinse in boiling water after three parts of Marketing porks
Sample carries out sensory evaluation.Rinsing and first gargle with clear water before meat mirror person checks, each tasting person will receive 3 coding samples every time
Product.First group of tasting person will taste each sample from left to right by presenting order, and second group of tasting person is by presenting order from right to left
Tasting each sample, centre clear water gargles, subsequently, rinse meat mirror person to abnormal smells from the patient, the flavour of Carnis Sus domestica sample, chew rear residual particles
Carrying out marking evaluation with boiling rear meat soup by 0～5, wherein 0 effect is worst, and 5 effects are best.Result of the test is as shown in the table:
The feedback of meat mirror person is rinsed from the effect above example 2 40 the marking results rinsing meat mirror person combination:
On abnormal smells from the patient, the Carnis Sus domestica sample in commercial samples the 3rd part has the meat-like flavor of fresh pork and does not has other after rinsing
Miscellaneous taste, commercial samples first part has the fishy smell of one Carnis Sus domestica, and commercial samples second part has one ammonia taste or tart flavour especially, effect
The most worst.
On flavour, the Carnis Sus domestica sample in commercial samples the 3rd part is chewed after rinsing, and the meat with strong Carnis Sus domestica is fragrant
Taste and the distinctive fragrant and sweet flavour of Carnis Sus domestica, commercial samples first part has the due flavour of Carnis Sus domestica, second portion of meat of commercial samples
It is dry that matter sends out bavin, is even difficult to chew, and effect is worst.
After chewing in residual particles, the Carnis Sus domestica sample in commercial samples the 3rd part is chewed after rinsing, and is chewing and is gulping down
Oral cavity does not has after pharynx any residual particles, is really achieved just melt in the mouth.First part of oral cavity after chewing and swallowing of commercial samples
In have a small amount of residual particles, commercial samples second part has abundant residues granule after chewing and swallowing in oral cavity, rinse rear meat group
Knit loosely organized, effect extreme difference.
After boiling on meat soup, the transparent clarification of rear meat soup rinsed by the Carnis Sus domestica sample in commercial samples the 3rd part, fat reunite in
Surface, has one strong meat-like flavor.It is the most muddy that rear meat soup rinsed by Carnis Sus domestica sample in commercial samples first part, and fragrance is poor；City
Selling the Carnis Sus domestica sample of second part of sample, to rinse rear meat soup more muddy, and fat floats on surface in droplet, without delicate flavour.
Effect assessment
It follows that the evaluation result of quality evaluation formula with the result of tasting person's sensory evaluation is in the effect above example 1
Identical.When PTS is more than 0.81 point in food processing suitability evaluation formula rinsed by Carnis Sus domestica, it is suitable less than or equal to 1 timesharing
The Carnis Sus domestica that the system of rinsing is edible；When PTS is more than 0.4 point, it is the Carnis Sus domestica that the system of conveniently rinsing eats less than or equal to 0.81 timesharing；When
PTS is more than 0 point, is to be not suitable for the Carnis Sus domestica that the system of rinsing is edible less than or equal to 0.4 timesharing.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
May be made that in the case of spirit and scope many other change and amendment.It is, therefore, intended that in the following claims
Including all such changes and modifications belonged in the scope of the invention.
Claims (10)
1. food processing suitability evaluation methods rinsed by a Carnis Sus domestica, it is characterised in that comprise the following steps:
Step (1): choose Carnis Sus domestica sample, measure respectively the ratio of protein-fat-content of Carnis Sus domestica sample, brightness value, pH value and
Gross protein dissolubility, records each measured value；
Step (2): use range transformation method index to be carried out forward and standardized process, through pole each group of measured value subsequently
After difference conversion, the numerical range of each measured value is all between 0～1；
Wherein: ratio, brightness value and the pH value of protein-fat-content is forward index, gross protein dissolubility is negative sense index；
Step (3): the numerical value substitution quality evaluation formula after processing using range transformation method: PTS=0.001 × albumen
Ratio+0.440 × brightness value+0.910 × pH value+0.184 × total protein dissolubility-0.175 of matter fat content, according to PTS
I.e. can get evaluation result.
2. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 1, it is characterised in that described protein-fat-contains
The assay method of the ratio of amount is: measure protein content and fat content in Carnis Sus domestica sample, the egg that will obtain subsequently the most respectively
White matter content is the ratio of protein-fat-content divided by fat content.
3. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 1, it is characterised in that the mensuration of described brightness value
Method is: take the Carnis Sus domestica meat sample that thickness is 1～2cm, places 1～2h at 2～6 DEG C, measures the brightness on meat sample surface with colour difference meter
Value.
4. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 3, it is characterised in that the mensuration of described brightness value
Method is: take the Carnis Sus domestica meat sample that thickness is 1cm, places 1h at 4 DEG C, measures the brightness value on meat sample surface with colour difference meter.
5. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 1, it is characterised in that the mensuration side of described pH value
Method is: measure aged Carnis Sus domestica sample pH with pH meter.
6. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 1, it is characterised in that described gross protein dissolves
The assay method of degree is: first adds in the kaliumphosphate buffer containing potassium iodide by meat sample, is homogenized, after homogenate under condition of ice bath
Shaking table extracts, and subsequently by centrifugal for the meat slurry after extracting, takes supernatant biuret method and measures gross protein dissolubility.
7. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 6, it is characterised in that described gross protein dissolves
The assay method of degree comprises the following steps:
Step (1): weigh in the 0.1mol/L kaliumphosphate buffer that Carnis Sus domestica meat sample adds containing 1.1mol/L potassium iodide；
Step (2): above-mentioned steps (1) is added the meat sample in buffer, 6000～10000r/min homogenate under condition of ice bath
40～80s, 2～6 DEG C of incubator overnight extractings；
Step (3): the meat slurry after extracting in step (2) is centrifuged 10～30min 1200～1800r/min, takes supernatant and use
Biuret method measures gross protein dissolubility.
8. food processing suitability evaluation methods rinsed by the Carnis Sus domestica as described in claim 6 or 7, it is characterised in that described phosphoric acid
The pH value of potassium buffer is 7.2.
9. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 1, it is characterised in that comprise the following steps: first
First choosing Carnis Sus domestica sample, ratio, brightness value, pH value and the gross protein of the protein-fat-content measuring Carnis Sus domestica sample respectively are molten
Xie Du, wherein:
The assay method of the ratio of described protein-fat-content is: measure protein content and fat in Carnis Sus domestica sample the most respectively
Content, is the ratio of protein-fat-content subsequently by the protein content obtained divided by fat content；
The assay method of described brightness value is: take the Carnis Sus domestica meat sample that thickness is 1～2cm, places 1～2h at 2～6 DEG C, uses aberration
Meter measures the brightness value on meat sample surface；
The assay method of described pH value is: measure aged Carnis Sus domestica sample pH with pH meter；
The assay method of described gross protein dissolubility is: first, weighs Carnis Sus domestica meat sample and adds containing 1.1mol/L potassium iodide
In 0.1mol/L kaliumphosphate buffer；By the meat sample in above-mentioned addition buffer, under condition of ice bath 6000～10000r/min
Homogenate 40～80s, the extracting of 2～6 DEG C of incubator overnight, then by the meat slurry after extracting 1200～1800r/min be centrifuged 10～
30min, takes supernatant biuret method and measures gross protein dissolubility；
Record each measured value subsequently, use range transformation method using ratio, brightness value and the pH value of protein-fat-content as forward
Index carries out extreme difference standardization；Gross protein dissolubility carries out extreme difference standardization as negative sense index and forwardization processes,
Numerical value substitution quality evaluation formula after processing using range transformation method:
Ratio+0.440 × brightness value+0.910 × pH value+0.184 × total protein of PTS=0.001 × protein-fat-content
Dissolubility-0.175, i.e. can get evaluation result according to PTS.
10. food processing suitability evaluation methods rinsed by Carnis Sus domestica as claimed in claim 9, it is characterised in that comprise the following steps: first
First choosing Carnis Sus domestica sample, ratio, brightness value, pH value and the gross protein of the protein-fat-content measuring Carnis Sus domestica sample respectively are molten
Xie Du, wherein:
The assay method of the ratio of described protein-fat-content is: measure protein content and fat in Carnis Sus domestica sample the most respectively
Content, is the ratio of protein-fat-content subsequently by the protein content obtained divided by fat content；
The assay method of described brightness value is: take the Carnis Sus domestica meat sample that thickness is 1cm, places 14h at 4 DEG C, measures meat with colour difference meter
The brightness value on sample surface；
The assay method of described pH value is: measure aged Carnis Sus domestica sample pH with pH meter；
The assay method of described gross protein dissolubility is: first, weighs 1g meat sample and adds 20ml containing 1.1mol/L potassium iodide
In 0.1mol/L kaliumphosphate buffer；By the meat sample in above-mentioned addition buffer, under condition of ice bath, 8000r/min is homogenized 60s,
4 DEG C of incubator overnight extractings, are then centrifuged 20min by the meat slurry after extracting at 1600r/min, take supernatant biuret method and measure
Protein concentration；
Record each measured value subsequently, use range transformation method using ratio, brightness value and the pH value of protein-fat-content as forward
Index carries out extreme difference standardization；Gross protein dissolubility carries out extreme difference standardization as negative sense index and forwardization processes,
Numerical value substitution quality evaluation formula after processing using range transformation method:
Ratio+0.440 × brightness value+0.910 × pH value+0.184 × total protein of PTS=0.001 × protein-fat-content
Dissolubility-0.175, i.e. can get evaluation result according to PTS.
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