CN106290754B - A kind of pork rinses food processing suitability evaluation methods - Google Patents
A kind of pork rinses food processing suitability evaluation methods Download PDFInfo
- Publication number
- CN106290754B CN106290754B CN201610654217.3A CN201610654217A CN106290754B CN 106290754 B CN106290754 B CN 106290754B CN 201610654217 A CN201610654217 A CN 201610654217A CN 106290754 B CN106290754 B CN 106290754B
- Authority
- CN
- China
- Prior art keywords
- pork
- protein
- value
- content
- fat
- 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
Classifications
-
- 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
Abstract
The invention belongs to food processing field, there is provided a kind of pork rinses food processing suitability evaluation methods.This method is：Pork sample is chosen first, the ratio between protein-fat- content of above-mentioned pork sample, brightness value, pH value and gross protein solubility are measured respectively, then each group measured value is handled with range transformation method, quality evaluation formula will be substituted into the numerical value after the processing of range transformation method：The ratio between total score=0.001 × protein-fat- content+0.440 × brightness value+0.910 × pH value+0.184 × total protein solubility 0.175, you can obtain quality evaluation result.The evaluation method has the advantages that simple operating method, visual result, easily realizes that standardization and repeatability are strong.Pork of the present invention is rinsed food processing suitability evaluation methods and is had a wide range of applications in rinsing meat quality grade scale, rinsing the formulation of meat quality stability criterion.
Description
Technical field
The present invention relates to food processing field, and food processing suitability evaluation methods are rinsed in particular to a kind of pork.
Background technology
Pork delicious flavour, it is full of nutrition, there is qi-restoratives salubrity, nourishing Yin and moistening dryness and other effects, be to be liked deeply by consumers in general
One of meat of love.2014, national 56,710,000 tons of pork yield, more than the 65% of meat total output, added than cattle and sheep meat production
Get up it is more go out 4 times.Pig is for one of highest animal of efficiency of protein and fat carbohydrate-modifying.Ming Dynasty Zhejiang
Early there is the record of " 1 year two groove of raising of pork pig a, pork pig, which is raised 6 months, can obtain 90 jin of plain boiled pork " at Jiang Jiaxing mansions, and the Qing Dynasty controls together
Between year《Shanghai county annals》More record：" pig, city production skin depth and it is wide, have weight to more than 200 jin persons." in terms of carnivorous total amount is provided,
According to《Meals husband handles record》Described, " only five or six ten jin of the big person of sheep ", differs greatly with pig.Not to mention the reproduction ability of pig
Outclass sheep, the historical records of existing " fertile young ten four-head of one tire of sow " during the Ming Dynasty.Meanwhile pork have high protein,
Low fat, vitamin and content of mineral substances enrich, and are a kind of nutrition the features such as containing all desirable essential amino acids
The higher health meat product of value, it is deep to be favored by broad masses of the people.With the improvement of people ' s living standards with meals knot
The continuous change of structure, it is increasing to the demand of charcuterie.In addition, pork processing method is varied, rinsing food processing is
A kind of wherein common processing method.The delicious of meat can largely be kept by rinsing system processing, be had a vast market in China
Prospect.Some researches show that, rinsing sliced meat edible quality includes yellowish pink, tenderness, flavor and succulence etc., yellowish pink is vivid, tenderness is high,
Flavor and juice it is sufficient to rinse sliced meat edible quality good.Separate sources muscle is due to the difference of physiological function in pork, in physics and chemistry
There are certain difference, these differences to be eventually embodied in the edible quality of meat for quality, processing quality etc..
China has obvious price advantage as pork big producer, the pork of production relative to beef and mutton.But
From rinsing for meat field, pork can not play an important role all the time on the stage for rinse food for a long time.Traditional rinses food chafing dish
Its major ingredient is more single, such as mutton chaffy dish and dog meat chaffy dish, so the taste of these traditional chafing dishes is also more single.In recent years
Come, with the states such as Japan and Korea S catering mode it is incoming, the food materials of Shabu pot are become with increasingly extensive.The biography of especially Japanese chafing dish
Enter, such as " Shabu pot " in Japanese Northeast area, this catering mode is typically one dedicated pannikin of a people, with miso and kelp
Soup-stock etc. is soup bottom, and rinsing boiling hot various meats according to personal like eats, and the food materials such as other vegetables, mushroom, bean curd of arranging in pairs or groups.In Japan
What Northeast area referred at the mention of meat is exactly pork, so it is also often pork that these, which rinse boiling hot meat,.Therefore, as Xia Pu sips
The Rapid Expansion and development for the chain catering companies such as dragging in China are dragged for, turn round Shabu pot and rinsed in Pu, seabed, and compatriots also gradually will
Pork is rinsed carnivore as one kind and is eaten.However, China's pork source meat quality mixes at present, some porks rinse food
The dry hair bavin of meat, fiber are more slightly not easy to chew afterwards.Therefore, in some high-end catering companies, or even also to be fitted from external import
Preferably rinse the pork of food.
To find out its cause, still because the carnivorous detection means in China is unsound, detection method falls behind the above problem, and pork is former
Material character and the relation rinsed between sliced meat edible quality are still indefinite, lack pork and rinse system processing suitability evaluation methods and evaluation body
It is the correlative study in terms of foundation.Therefore, to improve the competitiveness of China's live fresh pork, many index to live fresh pork is studied
The quick, method of Non-Destructive Testing can be carried out, developing effectively can reliably, quickly examine whether live fresh pork suitably carries out
The processing suitability evaluation methods of food are rinsed, standardization and the rule of high quality and favourable price and high quality pork raw meat for pork source meat
Generalized supply problem is of great significance.
In view of this, it is special to propose the present invention.
The content of the invention
It is an object of the invention to provide a kind of pork to rinse food processing suitability evaluation methods, and the pork rinses food processing
Suitability evaluation methods have filled up the blank that domestic pork rinses system processing suitability evaluation methods research, and this method is by by each ginseng
The result of number measure substitutes into quality evaluation formula, by objective score, directly judges whether pork is suitable for rinsing food, this method phase
Judge there is that objective, quantization and influence factor are few for organoleptic indicator.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of pork rinses food processing suitability evaluation methods, comprises the following steps：
Step (1)：Pork sample is chosen, measures the ratio between protein-fat- content of pork sample, brightness value, pH value respectively
And gross protein solubility, record each measured value；
Step (2)：Positive index and negative sense index are then subjected to forward directionization by each group measured value with range transformation method
With the processing of standardization, the number range of each measured value is between 0~1 after range transformation；
Wherein：The ratio between protein-fat- content, brightness value and pH value are positive index, and gross protein solubility refers to for negative sense
Mark；
Step (3)：Numerical value after range transformation is handled substitutes into quality evaluation formula：Total score=0.001 × protein
The ratio between fat content+0.440 × brightness value+0.910 × pH value+0.184 × total protein solubility -0.175, is according to total score
It can obtain evaluation result.
In the present invention, by the numerical value of each measure carry out range transformation processing be in order to solve heterogeneity data with chemotactic at
The problem of reason.Because the ratio between protein-fat- content, brightness value, pH value and gross protein solubility all refer to for heterogeneity
Mark, these indexs, which are directly added up, cannot correctly reflect different factors to pork properties evaluations as a result, must first consider to change each
Achievement data property, makes active force same chemotactic of all indexs to Te st grogram, then adds up and can just draw correct result.
In the present invention, positive index and negative sense index refer in step (2), the ratio between protein-fat- content, brightness value and
PH value is positive index, i.e. the higher evaluation to rinsing food pork of numerical value is better；Gross protein solubility is negative sense index, that is, is counted
The lower evaluation to rinsing food pork of value is better.
In the present invention, range transformation formula is specially：
Formula one：x’i=[xi-Min(xi)]/Ri(xiFor positive index),
Formula two：x’i=[Max (xi)-xi]/Ri(xiFor negative sense index)；
Work as xiFor positive index when, determination data is standardized by formula one；Conversely, work as xiRefer to for negative sense
Determination data is carried out forward directionization and standardization by timestamp, formula two；
Wherein, x 'iRefer to the pure quantitative value after range transformation,iRefer to the number of limited number of time measure；xiRefer to
The mean values after limited number of time measure are carried out to testing index；Min(xi) refer to after carrying out limited number of time measure to testing index
Minimum value；RiRefer to the very poor value that the value of minimum is subtracted to value maximum after testing index progress limited number of time measure；Max(xi) be
Refer to the maximum after limited number of time measure is carried out to testing index.
After range transformation, the number range of the observed value of various variables all will be and normalized between 0~1
Data be all no unit cardinar number amount, it is very poor standardization be eliminate dimension (unit) influence and variation size factor influence
Simplest method.
In the present invention, the measured value of the ratio between above-mentioned albumen fat content, brightness value, pH value and total protein solubility is carried out
The numerical value obtained after very poor standardization substitutes into formula：The ratio between total score=0.001 × protein-fat- content+0.440 × bright
Angle value+0.910 × pH value+0.184 × total protein solubility -0.175, total score is calculated, the scope of total score is 0~1
Between.Wherein：
It is edible for the system of suitably rinsing less than or equal to 1 timesharing when total score is more than 0.81 point；
It is edible for the conveniently system of rinsing less than or equal to 0.81 timesharing when total score is more than 0.4 point；
It is edible to be not suitable for rinsing system less than or equal to 0.4 timesharing when total score is more than 0 point.
Further, heretofore described pork is preferably streaky pork.
Further, pork rinses the assay method of the ratio between protein-fat- content described in food processing suitability evaluation methods
For：Protein content and fat content in pork sample are measured respectively first, then by obtained protein content divided by fat
Content is the ratio between protein-fat- content.
In the present invention, the assay method of the protein content is eaten according to GB5009.5-2010 national food safety standard
The measure Kjeldahl's method of protein carries out in product.
In the present invention, the determination of fat method is according to GB/T14772-2008 national food safety standard food
Soxhlet extraction methods in the measure of middle crude fat carry out.
Further, the pork rinses the assay method of brightness value described in food processing suitability evaluation methods and is：Take
Thickness is the pork meat sample of 1~2cm, and 1~2h is placed at 2~6 DEG C, with the brightness value on colour difference meter measure meat sample surface.
Further, the pork rinses the assay method of brightness value described in food processing suitability evaluation methods and is：
The pork meat sample that thickness is 1cm is taken, 1h is placed at 4 DEG C, with the brightness value on colour difference meter measure meat sample surface.
In the present invention, the 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.At the same time small volume, easy to carry, precision is higher, moderate.
Further, the pork rinses the assay method of pH value described in food processing suitability evaluation methods and is：Use pH
Meter measures aged pork sample pH.
In the present invention, the acid discharge process of the pork sample refers to, will be cooled down after pig slaughtering in the environment of 0~4 DEG C
When acid discharge 24 is small.
Further, the pork rinses the assay method of gross protein solubility in food processing suitability evaluation methods
For：Meat sample is added in the kaliumphosphate buffer containing potassium iodide first, is homogenized under condition of ice bath, shaking table extracts after homogenate, with
The meat after extracting is starched into centrifugation afterwards, takes supernatant biuret method to measure gross protein solubility.
Further, when the time of the shaking table extraction is 12 small.
Further, the pork rinses the assay method of gross protein solubility in food processing suitability evaluation methods
Comprise the following steps：
Step (a)：Pork meat sample is taken to add in the 0.1mol/L kaliumphosphate buffers of the potassium iodide containing 1.1mol/L；
Step (b)：Above-mentioned steps (a) are added into the meat sample in buffer solution, 6000~10000r/min under condition of ice bath
It is homogenized 40~80s, 2~6 DEG C of incubator overnight extractings；
In the present invention, the time of the centrifugation homogenate typical but non-limiting is：40s, 50s, 60s, 70s or 80s.
Step (c)：Meat slurry after extracting in step (b) is centrifuged into 10~30min in 1200~1800r/min, takes supernatant
Liquid measures gross protein solubility with biuret method.
In the present invention, centrifugation time after above-mentioned extracting is typical but non-limiting to be：10min、15min、20min、
25min or 30min.
Further, the step (a) is preferably and often weighs 1g porks meat sample to add 20mL potassium iodide containing 1.1mol/L
In 0.1mol/L kaliumphosphate buffers.
Further, the step (b) is preferably the 8000r/min homogenate 60s under condition of ice bath, and 4 DEG C of incubator overnights are taken out
Carry.
Further, the step (c) is preferably that the meat slurry after extracting is centrifuged 20min in 1600r/min.
Further, the pH value of above-mentioned kaliumphosphate buffer is 7.2.
Further, the pork rinses food processing suitability evaluation methods, comprises the following steps：Pork sample is chosen first
Product, measure the ratio between protein-fat- content of pork sample, brightness value, pH value and gross protein solubility respectively, wherein：
The assay method of the ratio between the protein-fat- content is：First respectively measure pork sample in protein content with
Fat content, is then the ratio between protein-fat- content by obtained protein content divided by fat content；
The assay method of the brightness value is：The pork meat sample that thickness is 1~2cm is taken, 1~2h is placed at 2~6 DEG C, uses
The brightness value on colour difference meter measure meat sample surface；
The assay method of the pH value is：Aged pork sample pH is measured with pH meter；
The assay method of the gross protein solubility is：First, weigh pork meat sample and add potassium iodide containing 1.1mol/L
0.1mol/L kaliumphosphate buffers in；By the meat sample in above-mentioned addition buffer solution, 6000~10000r/ under condition of ice bath
Min is homogenized 40~80s, the extracting of 2~6 DEG C of incubator overnights, the meat slurry after extracting is then centrifuged 10 in 1200~1800r/min~
30min, takes supernatant biuret method to measure gross protein solubility；
Then record each measured value, with range transformation method using the ratio between protein-fat- content, brightness value and pH value as
Positive index carries out very poor standardization；Gross protein solubility carries out very poor standardization and forward directionization place as negative sense index
Reason, will substitute into quality evaluation formula with the numerical value after the processing of range transformation method：
The ratio between total score=0.001 × protein-fat- content+0.440 × brightness value+0.910 × pH value+0.184 × total
Albumen solubility -0.175, evaluation result is can obtain according to total score.
Further, the pork rinses food processing suitability evaluation methods, comprises the following steps：Pork is chosen first
Sample, measures the ratio between protein-fat- content of pork sample, brightness value, pH value and gross protein solubility respectively, wherein：
The assay method of the ratio between the protein-fat- content is：First respectively measure pork sample in protein content with
Fat content, is then the ratio between protein-fat- content by obtained protein content divided by fat content；
The assay method of the brightness value is：The pork meat sample that thickness is 1cm is taken, 14h is placed at 4 DEG C, is measured with aberration
Determine the brightness value on meat sample surface；
The assay method of the pH value is：Aged pork sample pH is measured with pH meter.
The assay method of the gross protein solubility is：First, 1g meat samples are weighed and add 20ml iodate containing 1.1mol/L
In the 0.1mol/L kaliumphosphate buffers of potassium；By the meat sample in above-mentioned addition buffer solution, 8000r/min is homogenized under condition of ice bath
60s, 4 DEG C of incubator overnight extractings, then centrifuge 20min in 1600r/min by the meat slurry after extracting, take supernatant biuret method
Measure gross protein solubility；
Then record each measured value, with range transformation method using the ratio between protein-fat- content, brightness value and pH value as
Positive index carries out very poor standardization；Gross protein solubility carries out very poor standardization and forward directionization place as negative sense index
Reason, will substitute into quality evaluation formula with the numerical value after the processing of range transformation method：
The ratio between total score=0.001 × protein-fat- content+0.440 × brightness value+0.910 × pH value+0.184 × total
Albumen solubility -0.175, evaluation result is can obtain according to total score.
Compared with prior art, beneficial effects of the present invention are：
(1) pork of the present invention rinse food processing suitability evaluation methods filled up domestic pork rinse system processing suitability evaluation side
The blank of method research, by the measure of several key quality parameters to meat quality, is then updated to quality evaluation public affairs
In formula, you can obtain the result whether pork is suitable for rinsing food.This method has simple operating method, visual result, easily realizes
The advantages that standardization and strong repeatability.
(2) pork of the present invention rinses food processing suitability evaluation methods by the way that the result of each parametric measurement is substituted into quality evaluation
Formula, you can obtain objective score, directly judge whether pork is suitable for rinsing food, this method judges have relative to organoleptic indicator
The advantages that objective, quantization and influence factor are lacked.
(3) pork of the present invention rinse food processing suitability evaluation methods rinse meat quality grade scale, to rinse meat quality steady
Qualitative criteria has a wide range of applications in formulating, and to rinse, food pork processes the standardization of special raw material meat and standardization production provides
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.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer, is
The conventional products that can be obtained by commercially available purchase.
1 protein-fat- content of embodiment is than measure
Protein contents of the pork sample 10g with Kjeldahl nitrogen determination sample is taken, then takes pork sample 10g Soxhlets
Extraction process measures the fat content of pork sample, then by the protein content divided by fat content of measure, obtains protein fat
The ratio between fat content.
The measure of 2 pork sample brightness value of embodiment
The pork meat sample that thickness is 1cm is cut, 1h is placed at 2 DEG C, with the brightness value on colour difference meter measure meat sample surface.
The measure of 3 pork sample brightness value of embodiment
The pork meat sample that thickness is 2cm is cut, 2h is placed at 6 DEG C, with the brightness value on colour difference meter measure meat sample surface.
The measure of 4 pork sample brightness value of embodiment
The pork meat sample that thickness is 1cm is cut, 1h is placed at 4 DEG C, with the brightness value on colour difference meter measure meat sample surface.
The measure of 5 pork sample pH of embodiment
After butchering by pork stand 24 it is small when, then with portable pH value detection meter measure pork sample pH.
The measure of 6 pork sample total protein solubility of embodiment
The assay method of pork sample total protein solubility comprises the following steps：
Step (a)：1g meat samples are taken to add in the 0.1mol/L kaliumphosphate buffers of 20mL potassium iodide containing 1.1mol/L；
Step (b)：Above-mentioned steps (a) are added into the meat sample in buffer solution, 6000r/min is homogenized 40s under condition of ice bath,
2 DEG C of incubator overnight extractings；
Step (c)：Meat slurry after extracting in step (b) is centrifuged into 10min in 1200r/min, takes supernatant biuret
Method measures total protein solubility.
The measure of 7 pork sample total protein solubility of embodiment
The assay method of pork sample total protein solubility comprises the following steps：
Step (a)：5g meat samples are taken to add in the 0.1mol/L kaliumphosphate buffers of 100mL potassium iodide containing 1.1mol/L；
Step (b)：Above-mentioned steps (a) are added into the meat sample in buffer solution, 10000r/min is homogenized under condition of ice bath
80s, 6 DEG C of incubator overnight extractings；
Step (c)：Meat slurry after extracting in step (b) is centrifuged into 10~30min in 1800r/min, takes supernatant to use double
Contracting urea method measures total protein solubility.
The measure of 8 pork sample total protein solubility of embodiment
The assay method of pork sample total protein solubility comprises the following steps：
Step (a)：1g meat samples are taken to add in the 0.1mol/L kaliumphosphate buffers of 20mL potassium iodide containing 1.1mol/L；
Step (b)：Above-mentioned steps (a) are added into the meat sample in buffer solution, 8000r/min is homogenized 60s under condition of ice bath,
4 DEG C of incubator overnight extractings；
Step (c)：Meat slurry after extracting in step (b) is centrifuged into 20min in 1600r/min, takes supernatant biuret
Method measures total protein solubility.
Embodiment 9
A kind of pork rinses food processing suitability evaluation methods, comprises the following steps：Pork sample is chosen first, is measured respectively
The ratio between protein-fat- content of pork sample, brightness value, pH value and gross protein solubility, in order to avoid detection data lack
There is error in weary representativeness, and i detection is carried out respectively for same group of sample, wherein：
The detection method of the ratio between the porcine protein fat content uses the detection method in embodiment 1；
The detection method of the pork brightness value uses the detection method in embodiment 4；
The detection method of the pork pH value uses the detection method in embodiment 5；
The detection method of the pork gross protein solubility uses the detection method in embodiment 8；
Each measured value is then recorded, makees the ratio between protein-fat- content, brightness value and pH value with range transformation formula
Very poor standardization is carried out for positive index；Gross protein solubility carries out very poor standardization and forward directionization as negative sense index
Processing, will substitute into quality evaluation formula with the numerical value after the processing of range transformation method：
The ratio between total score=0.001 × protein-fat- content+0.440 × brightness value+0.910 × pH value+0.184 × total
Albumen solubility -0.175, evaluation result is can obtain according to total score.
Effect example 1
For show the present invention can quickly, it is directly perceived, standardization whether pork is judged suitable for rinsing food, and this hair
It is bright to judge there is that objective, quantization and influence factor are few relative to organoleptic indicator.Now selected from three parts of Marketing pork samples,
Contrast test is carried out according to the method in embodiment 9, the experimental results are shown inthe following table：
Note：Numerical value is with the processed numerical value of range transformation method in table.
According to above-mentioned scoring, the total score of above-mentioned first part of commercial samples is more than 0.4 point, is convenient less than 0.81 point
The edible pork of the system of rinsing；The total score of above-mentioned second part of commercial samples is more than 0 point, is eaten less than 0.4 point to be not suitable for the system of rinsing
Pork；The total score that the 3rd part of above-mentioned commercial samples is more than 0.81 point, the pork eaten equal to 1 point for the system of suitably rinsing.
Preferably to prove the validity of the quality evaluation result in the effect above example 1, now by the choosing in the effect above example 1
Three parts of Marketing pork samples are taken, are cut into slices respectively with full-automatic slicing machine along muscle fibre direction, slice thickness 1mm, will then cut
Piece pork, which is put into boiling water, to be rinsed 20s and pulls out.
Choose 40 and rinse meat mirror person, be divided into two groups, every group of 20 people, to it is above-mentioned rinsed in boiling water after three parts of Marketing porks
Sample carries out sensory evaluation.Rinse before meat mirror person examines and first gargled with clear water, 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 order is presented, and second group of tasting person is by presenting order from right to left
Each sample is tasted, centre is gargled with clear water, then, rinses meat mirror person to residual particles after the smell, flavour, chewing of pork sample
Marking evaluation is carried out by 0~5 with rear meat soup is boiled, wherein 0 effect is worst, 5 effects are best.Result of the test is as shown in the table：
The feedback of meat mirror person is rinsed from 40 in the effect above example 2 marking results for rinsing meat mirror person and combination：
On smell, the pork sample in the 3rd part of commercial samples has the meat-like flavor of fresh pork without others after rinsing
Miscellaneous taste, first part of fishy smell with one pork of commercial samples, second part of commercial samples are even more to have one ammonia taste or tart flavour, are imitated
Fruit is worst.
On flavour, the pork sample in the 3rd part of commercial samples is chewed after rinsing, and has the meat perfume of strong pork
Taste and the distinctive fragrant and sweet flavour of pork, first part of commercial samples have the due flavour of pork, second portion of meat of commercial samples
Matter hair bavin is dry, or even is not easy to chew, and effect is worst.
After chewing in residual particles, the pork sample in the 3rd part of commercial samples is chewed after rinsing, and is being chewed and is being gulped down
There is no any residual particles after pharynx in oral cavity, be 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, second part of commercial samples have abundant residues particle in oral cavity after chewing and swallowing, and rinse rear meat group
Knit loosely organized, effect is very poor.
After boiling on meat soup, the pork sample in the 3rd part of commercial samples rinses the transparent clarification of rear meat soup, fat reunite in
Surface, has one strong meat-like flavor.Pork sample in first part of commercial samples rinses that rear meat soup is slightly muddy, and fragrance is poor；City
Selling the pork sample of second part of sample, to rinse rear meat soup more muddy, and fat floats on surface, no delicate flavour in droplet.
Effect assessment
It follows that in the effect above example 1 evaluation result of quality evaluation formula and tasting person's sensory evaluation the result is that
Identical.Pork rinse food processing suitability evaluation formula in when total score be more than 0.81 point, be suitable less than or equal to 1 timesharing
The edible pork of the system of rinsing；It is the edible pork of the system of conveniently rinsing less than or equal to 0.81 timesharing when total score is more than 0.4 point；When
Total score is more than 0 point, is to be not suitable for the edible pork of the system of rinsing less than or equal to 0.4 timesharing.
Although being illustrated and the invention has been described with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of pork rinses food processing suitability evaluation methods, it is characterised in that comprises the following steps：
Step (1)：Choose pork sample, measure respectively the ratio between protein-fat- content of pork sample, brightness value, pH value and
Gross protein solubility, records each measured value；
Step (2)：Each group measured value is then carried out to the processing of forward directionization and standardization with range transformation method, through pole for index
The number range of each measured value is between 0~1 after difference conversion；
Wherein：The ratio between protein-fat- content, brightness value and pH value are positive index, and gross protein solubility is negative sense index；
Step (3)：Quality evaluation formula will be substituted into the numerical value after the processing of range transformation method：Total score=0.001 × albumen
The ratio between matter fat content+0.440 × brightness value+0.910 × pH value+0.184 × total protein solubility -0.175, according to total score
It can obtain evaluation result.
2. pork as claimed in claim 1 rinses food processing suitability evaluation methods, it is characterised in that the protein-fat- contains
Amount the ratio between assay method be：Measure protein content and fat content in pork sample, the egg that will then obtain respectively first
White matter content divided by fat content are the ratio between protein-fat- content.
3. pork as claimed in claim 1 rinses food processing suitability evaluation methods, it is characterised in that the measure of the brightness value
Method is：The pork meat sample that thickness is 1~2cm is taken, 1~2h is placed at 2~6 DEG C, with the brightness on colour difference meter measure meat sample surface
Value.
4. pork as claimed in claim 3 rinses food processing suitability evaluation methods, it is characterised in that the measure of the brightness value
Method is：The pork meat sample that thickness is 1cm is taken, 1h is placed at 4 DEG C, with the brightness value on colour difference meter measure meat sample surface.
5. pork as claimed in claim 1 rinses food processing suitability evaluation methods, it is characterised in that the measure side of the pH value
Method is：Aged pork sample pH is measured with pH meter.
6. pork as claimed in claim 1 rinses food processing suitability evaluation methods, it is characterised in that the gross protein dissolving
The assay method of degree is：Meat sample is added in the kaliumphosphate buffer containing potassium iodide first, is homogenized under condition of ice bath, after homogenate
Shaking table extracts, and the meat after extracting then is starched centrifugation, takes supernatant biuret method to measure gross protein solubility.
7. pork as claimed in claim 6 rinses food processing suitability evaluation methods, it is characterised in that the gross protein dissolving
The assay method of degree comprises the following steps：
Step (a)：Pork meat sample is weighed to add in the 0.1mol/L kaliumphosphate buffers of the potassium iodide containing 1.1mol/L；
Step (b)：Above-mentioned steps (a) are added into the meat sample in buffer solution, 6000~10000r/min is homogenized under condition of ice bath
40~80s, 2~6 DEG C of incubator overnight extractings；
Step (c)：Meat slurry after extracting in step (b) is centrifuged into 10~30min in 1200~1800r/min, takes supernatant to use
Biuret method measures gross protein solubility.
8. the pork as described in claim 6 or 7 rinses food processing suitability evaluation methods, it is characterised in that the phosphoric acid
The pH value of potassium buffer solution is 7.2.
9. pork as claimed in claim 1 rinses food processing suitability evaluation methods, it is characterised in that comprises the following steps：It is first
Pork sample is first chosen, it is molten to measure the ratio between protein-fat- content of pork sample, brightness value, pH value and gross protein respectively
Xie Du, wherein：
The assay method of the ratio between the protein-fat- content is：Measure protein content and fat in pork sample respectively first
Content, is then the ratio between protein-fat- content by obtained protein content divided by fat content；
The assay method of the brightness value is：The pork meat sample that thickness is 1~2cm is taken, 1~2h is placed at 2~6 DEG C, uses aberration
The brightness value on meter measure meat sample surface；
The assay method of the pH value is：Aged pork sample pH is measured with pH meter；
The assay method of the gross protein solubility is：First, weigh pork meat sample and add the potassium iodide containing 1.1mol/L
In 0.1mol/L kaliumphosphate buffers；By the meat sample in above-mentioned addition buffer solution, 6000~10000r/min under condition of ice bath
It is homogenized 40~80s, the extracting of 2~6 DEG C of incubator overnights, the meat slurry after extracting is then centrifuged 10 in 1200~1800r/min~
30min, takes supernatant biuret method to measure gross protein solubility；
Each measured value is then recorded, with range transformation method using the ratio between protein-fat- content, brightness value and pH value as forward direction
Index carries out very poor standardization；Gross protein solubility carries out very poor standardization and forward directionization processing as negative sense index,
Quality evaluation formula will be substituted into the numerical value after the processing of range transformation method：
The ratio between total score=0.001 × protein-fat- content+0.440 × brightness value+0.910 × pH value+0.184 × total protein
Solubility -0.175, evaluation result is can obtain according to total score.
10. pork as claimed in claim 9 rinses food processing suitability evaluation methods, it is characterised in that comprises the following steps：It is first
Pork sample is first chosen, it is molten to measure the ratio between protein-fat- content of pork sample, brightness value, pH value and gross protein respectively
Xie Du, wherein：
The assay method of the ratio between the protein-fat- content is：Measure protein content and fat in pork sample respectively first
Content, is then the ratio between protein-fat- content by obtained protein content divided by fat content；
The assay method of the brightness value is：The pork meat sample that thickness is 1cm is taken, 14h is placed at 4 DEG C, meat is measured with colour difference meter
The brightness value on sample surface；
The assay method of the pH value is：Aged pork sample pH is measured with pH meter；
The assay method of the gross protein solubility is：First, 1g meat samples are weighed and add 20ml potassium iodide containing 1.1mol/L
In 0.1mol/L kaliumphosphate buffers；By the meat sample in above-mentioned addition buffer solution, 8000r/min is homogenized 60s under condition of ice bath,
4 DEG C of incubator overnight extractings, then centrifuge 20min in 1600r/min by the meat slurry after extracting, take supernatant to be measured with biuret method
Protein concentration；
Each measured value is then recorded, with range transformation method using the ratio between protein-fat- content, brightness value and pH value as forward direction
Index carries out very poor standardization；Gross protein solubility carries out very poor standardization and forward directionization processing as negative sense index,
Quality evaluation formula will be substituted into the numerical value after the processing of range transformation method：
The ratio between total score=0.001 × protein-fat- content+0.440 × brightness value+0.910 × pH value+0.184 × total protein
Solubility -0.175, evaluation result is can obtain according to total score.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610654217.3A CN106290754B (en) | 2016-08-10 | 2016-08-10 | A kind of pork rinses food processing suitability evaluation methods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610654217.3A CN106290754B (en) | 2016-08-10 | 2016-08-10 | A kind of pork rinses food processing suitability evaluation methods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106290754A CN106290754A (en) | 2017-01-04 |
| CN106290754B true CN106290754B (en) | 2018-05-04 |
Family
ID=57668569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610654217.3A Active CN106290754B (en) | 2016-08-10 | 2016-08-10 | A kind of pork rinses food processing suitability evaluation methods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106290754B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107389884B (en) * | 2017-07-24 | 2020-08-07 | 扬州大学 | Method for comprehensively evaluating quality of snow mountain chicken |
| CN107563129A (en) * | 2017-10-30 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of method for analyzing food processing critical process |
| CN110910961B (en) * | 2019-12-04 | 2022-07-29 | 中国农业科学院农产品加工研究所 | Method for judging cooking processing suitability of raw meat based on muscle fiber type |
| CN114252566A (en) * | 2021-12-14 | 2022-03-29 | 华中科技大学 | Method for acquiring performance of meat tenderizing device |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271535C1 (en) * | 2004-09-02 | 2006-03-10 | Государственное научное учреждение Сибирский научно-исследовательский и проектно-технологический институт животноводства (ГНУ СибНИПТИЖ) | Method for determining of meat quality |
| CN104101692A (en) * | 2014-07-04 | 2014-10-15 | 中国农业科学院农产品加工研究所 | Identification method for pork of black pigs and landraces |
| CN104111206A (en) * | 2014-07-04 | 2014-10-22 | 中国农业科学院农产品加工研究所 | Identification method of meat quality of yellow feather broiler and white feather broiler |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016065359A1 (en) * | 2014-10-24 | 2016-04-28 | Aytu Biosciences, Inc. | Method for improving animal food product quality |
-
2016
- 2016-08-10 CN CN201610654217.3A patent/CN106290754B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271535C1 (en) * | 2004-09-02 | 2006-03-10 | Государственное научное учреждение Сибирский научно-исследовательский и проектно-технологический институт животноводства (ГНУ СибНИПТИЖ) | Method for determining of meat quality |
| CN104101692A (en) * | 2014-07-04 | 2014-10-15 | 中国农业科学院农产品加工研究所 | Identification method for pork of black pigs and landraces |
| CN104111206A (en) * | 2014-07-04 | 2014-10-22 | 中国农业科学院农产品加工研究所 | Identification method of meat quality of yellow feather broiler and white feather broiler |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106290754A (en) | 2017-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106290754B (en) | A kind of pork rinses food processing suitability evaluation methods | |
| Hassoun et al. | Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations | |
| Suwonsichon | The importance of sensory lexicons for research and development of food products | |
| Hodgson et al. | Relationships between pork loin palatability traits and physical characteristics of cooked chops | |
| Joo et al. | A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles | |
| CN103439271A (en) | Visual detecting method for pork maturity condition | |
| CN107228924A (en) | A kind of adequate proteins processing peanut raw material quality determination and its evaluation method | |
| Liang et al. | Comparative study between surimi gel and surimi/crabmeat mixed gel on nutritional properties, flavor characteristics, color, and texture | |
| Oh et al. | Electrical resistance and mold distribution on beef surface as indicators of dry aging | |
| CN117665225A (en) | Method for constructing comprehensive evaluation of quality of black-mouth white-feather duck meat and novel comprehensive evaluation method | |
| CN107389884B (en) | Method for comprehensively evaluating quality of snow mountain chicken | |
| Kim et al. | Effects of carcass weight and back-fat thickness on carcass properties of Korean native pigs | |
| CN101803762A (en) | Biologic fishy smell removing method for marine fish flesh | |
| Alvarenga et al. | Is meat from cull cows tougher? | |
| CN105092525A (en) | Near-infrared spectral discrimination method for mutton adulterated with duck meat | |
| Singh et al. | Carcass characteristics of male buffalo calf and meat quality of its veal | |
| CN106442506A (en) | Process for rapidly detecting raw-cooked degree of soybean milk | |
| Lee et al. | Determination of indicators for dry aged beef quality | |
| Lee et al. | Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky | |
| CN104187579A (en) | Sausage seasoning sauce and preparation method thereof | |
| CN105851227A (en) | Method (model) for predicating shelf life of lactobacillus beverages | |
| Moon et al. | Evaluation of meat color and physiochemical characteristics in forequarter muscles of Holstein steers | |
| CN104146277A (en) | Meat tendering agent | |
| Li et al. | Effect of refrigeration on the collagen and texture characteristics of yak meat | |
| CN107860746A (en) | A kind of Yunnan local chicken muscle freeze-dried powder lysine content near infrared detection method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180323 Address after: 102611 350 meters north of West magnetic Village village committee of Huangcun Town, Daxing District, Beijing Applicant after: BEIJING RESOURCES ASIA - PACIFIC FOOD CO.,LTD. Address before: 102611 Beijing city Daxing District Weishanzhuang Town West Village 300 meters jujube Applicant before: BEIJING RESOURCES YIJIA AGRICULTURAL TECHNOLOGY CO.,LTD. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230703 Address after: 102699 Room 201, Floor 2, Building 2, Beijing Resources Asia Pacific Food Co., Ltd., 350 meters north of Xicigezhuang Village Committee, Huangcun Town, Daxing District, Beijing Patentee after: Beijing Zhongnong Yijia Resources Technology Co.,Ltd. Address before: 102611 350m north of Xici Village Committee, Huangcun Town, Daxing District, Beijing Patentee before: BEIJING RESOURCES ASIA - PACIFIC FOOD CO.,LTD. |
|
| TR01 | Transfer of patent right |