CN107389884B - 一种雪山鸡肉品质综合评价的方法 - Google Patents
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Abstract
本发明涉及食品学和畜牧学领域，具体涉及一种雪山鸡肉品质综合评价的方法。该方法是测定鸡肉样品的ATP、IMP、屠宰后1小时的pH值、系水力、剪切力、肉色和IMF这7个肉品质评价指标，分别将每个肉品质指标测得数据的平均值转换成对应等级的指标值，代入公式，计算出肉品质性状的适宜选择指数MQI值，依据MQI值得分确定鸡肉品质的优劣。本发明方法选定了7个主要的肉品质评价指标，规范了它们的测定方法，从而能够获得更加准确、可靠地实验数据；通过对各评价指标进行相关性分析，确定它们之间的相互关系，从而为建立统一的评价方法与标准提供参考。
Description
技术领域
本发明涉及食品学和畜牧学领域，具体涉及一种雪山鸡肉品质综合评价的方法。
背景技术
“雪山鸡”是江苏立华牧业有限公司自主培育出来的适合中高端市场需求的优质鸡，是利用我国优质地方良种藏鸡、茶花鸡杂交选育而成的一个肉鸡配套系，2009年通过国家畜禽遗传资源委员会审定，成为国家级新品种(配套系)。自上市以来，以其优美的外型、独特的肉质风味、丰富的营养以及无药残、低污染等优点深受消费者青睐，近5年来，年均出栏量近3亿。
目前，对雪山鸡肉品质的研究很多，测定的指标也很多，但都没有规范化、标准化，难以达成一致，影响人们对其肉质的综合评价。通过规范肉品质的评价指标及测定方法，对各评价指标进行相关性分析，确定它们之间存在相关性，根据线性评价模型制定出肉品质不同等级评定的指标值，最终形成肉品质性状的适宜选择指数，从而为建立统一的评价方法与标准提供参考。国内对规范雪山鸡肉品质评价指标及其测定方面的研究还未见有报道。
中国专利申请2016104955256，公开了一种鹅肉品质综合评定方法，该方法按肉品质主成分综合评价模型Y＝0.237zx1+0.130zx2-0.410zx3+0.352zx4+0.388zx5+0.211zx6分别计算待测肉鹅肉品质综合得分，并按照综合得分进行排序，确定鹅肉品质的优劣；其中：zx1、zx2、zx3、zx4、zx5、zx6分别代表得到的标准化的鹅胸大肌pH、蛋白质含量、脂肪含量、水分含量、胶原蛋白含量和胆固醇含量测定值。但该方法却不能适用于雪山鸡肉品质综合评价，因为鸡胸肉属于白肉，即以白肌纤维类型为主，而鹅胸肉属于红肉，以红肌纤维类型为主；鹅肉中脂肪含量比鸡肉高，胶原蛋白含量和胆固醇含量以及pH均与鸡肉很大差异。另外，就不同鸡品种而言，胸肉成分也存在差异，因此，有必要针对雪山鸡这一优质类型(慢速型)制定适宜的肉品质综合评定方法。
发明内容
本发明的目的是制定一套规范的雪山鸡肉品质综合评价的新方法。
本发明选取特定的7个主要的肉品质评价指标，分别是ATP，IMP，屠宰后一小时的鸡肉pH值(pH1)，系水力，剪切力，肉色(黄度)和IMF。选择的依据为：(1)这7个指标属于影响雪山鸡肉的新鲜度、风味和食味品质的主要成分；(2)除ATP之外(评价肉品新鲜度指标)，这7个指标之间存在遗传弱相关(遗传相关系数小于0.3)，可视为单独遗传性状；(3)按照入选性状的遗传规律，设定约束与转换条件(遗传力大于0.1和相对经济价值权重)，最终形成肉品质性状的适宜选择指数。
本发明的技术方案是：一种雪山鸡肉品质综合评价的方法，测定鸡肉样品7个肉品质评价指标，分别将每个肉品质指标测得数据的平均值转换成对应等级的指标值，代入下述公式，计算出肉品质性状的适宜选择指数MQI值，
MQI＝0.33X1+0.161X2+0.165X3+0.117X4+0.125X5+0.057X6+0.044X7
其中：X1—ATP对应等级的指标值，X2—IMP对应等级的指标值，X3—pH1对应等级的指标值，X4—系水力对应等级的指标值，X5—剪切力对应等级的指标值，X6—肉色对应等级的指标值，X7—IMF对应等级的指标值；依据MQI值得分确定鸡肉品质的优劣。
所述将每个肉品质指标测得数据的平均值转换成对应等级的指标值，其转换标准如表2。
本发明选取的7个肉品质评价指标的测定方法：
1、嫩度
将肉样沿肌纤维方向修剪成宽1cm，厚0.5cm的长条，去筋腱、肌膜和脂肪，用嫩度仪测量，结果用剪切力表示。
2、系水力
取样称重(W1)，称取1g左右，在样品上下各垫16层滤纸，在滤纸最上层和最下层各加一硬塑料板，放在膨胀仪平台上，加压68.66KPa，持续5min，取下肉样称重(W2)。
系水力(％)＝[W1-(W1－W2)]/W1×100％
3、肉色(黄度)
肉色：除去肉样表面的的筋膜，摆放平整，将色差仪紧贴肌肉表面(不留缝隙)进行测定，待数值稳定后，记录黄度(b*)。
4、pH1(屠宰后一小时的鸡肉pH值)
取屠宰后一小时的肉样，用解剖刀在肌肉表面划一裂口，将pH仪的电极直接插入裂口中，电极头部要全部埋在肉样中。待数值稳定后，读取pH值，每份肉样上取3个测试点，求平均。下同。测定不同样品前需用蒸馏水冲洗电极。
5、IMF(肌内脂肪)
将肉样剔除肌腱和肌膜，剪成碎块，用高速万能破碎机绞成肉泥，平铺满样品杯，用食品成分快速分析仪测定肌内脂肪含量。
6、ATP(三磷酸腺苷)
标准曲线：ATP标样溶液用灭菌水梯度稀释成10-6、5×10-7、1×10-7、5×10-8、1×10-8、5×10-9、1×10-9g/ml。每个梯度吸取10μL样液，打到ATP拭子上，挤下上面反应液轻晃10s，置于便携式ATP检测仪中，10s后读数。将7个检测浓度的检测值作成标准曲线。
样品处理与检测：每个样品称取0.5g肌肉，PBS中洗3遍，置于7mL的匀质管中，剪碎，加灭菌水4.5mL制成1：10的混合液，冰浴5min，然后6000rpm/min匀浆1min，重复4次，室温静置5min，吸取匀浆液1mL，置于1.5mL的小管中，12000rpm离心3min。取10μL上清检测其ATP含量。
7、IMP(肌苷酸)
样品处理：称取肉样1.25g，放入7mL均质管中，剪碎，加入4mL 6％的高氯酸，匀浆2min，提取肌苷酸。然后将提取液转至10mL离心管中，加入2mL6％的高氯酸洗涤均质管，洗涤液与提取液混合，3500r/min离心5min，将上清转至50mL离心管中，沉淀用2mL 6％的高氯酸振荡5min后离心，上清与前次合并，用5M和0.5M的NaOH调节上清液pH至6.5，然后定容到25mL，0.45μm滤膜过滤后，用于HPLC分析。
仪器工作条件：色谱柱采用Thermo Scientific Syncronis C18柱，250×4.6mm规格，5μm粒子孔径，柱温30℃，紫外探测器波长254nm，流动相是0.05M磷酸三乙胺/乙腈(95/5，V/V)，流速为1mL/min，10μL进样量。
结果计算：肉中肌苷酸含量(μg/g)＝Ai/As×Cs/C。其中，Ai为样品溶液中IMP的峰面积(mm2)；As为标准溶液中IMP的峰面积(mm2)；Cs为标准溶液的IMP的浓度(μg/mL)；C为最终样液中样品的浓度(g/mL)。
用SPSS作Pearson相关性分析，结果如表1所示：
表1各肉品质指标间的相关性分析
各肉品质指标间的相关性见表1。各肉成分之间以及肉成分与肉色之间均存在显著相关性。其中，ATP含量与pH1、剪切力、黄度呈显著正相关(P<0.05)，IMP与黄度呈显著正相关(P<0.05)。根据线性模型制定出肉品质不同等级评定的指标值(如表2)，按照主选性状的遗传规律(除ATP与IMP处于强相关以外，其他性状间遗传相关系数均小于0.3，处于弱相关)，设定约束与转换条件，最终形成肉品质性状的适宜选择指数，如下：MQI＝0.33X1+0.161X2+0.165X3+0.117X4+0.125X5+0.057X6+0.044X7。
其中：X1—ATP对应等级的指标值，X2—IMP对应等级的指标值，X3—pH1对应等级的指标值，X4—系水力对应等级的指标值，X5—剪切力对应等级的指标值，X6—肉色(黄度)对应等级的指标值，X7—IMF对应等级的指标值，采样部位均为胸肌，分别将每个肉品质指标测得数据的平均值转换成对应等级的指标值(表2)，计算出不同鸡肉样品的MQI值，并按照综合评分高低进行排序，从而确定不同鸡肉品质的优劣；MQI值高的鸡肉品质较优。
表2肉品质不同等级评定的指标值
本发明研究规定了7个主要肉品质指标的测定方法及各指标间的相关性，发现各肉品质评价指标之间存在显著相关性，其中ATP含量与pH1、剪切力、黄度呈显著正相关(P<0.05)，IMP与黄度呈显著正相关(P<0.05)。通过计算不同鸡肉样品的MQI值，并按照综合评分进行排序，从而确定不同鸡肉品质的优劣。
具体实施方式
实施例1
用本方法中的7个主要的肉品质指标评价雪山鸡的肉品质，能够得到较准确可靠的评价。(见表3)
表3雪山黄鸡胸肌肉品质不同等级评定的指标值
雪山黄鸡肉品质的MQI值为：
MQI＝0.33*10+0.161*10+0.165*10+0.117*5+0.125*5+0.057*10+0.044*10＝8.78雪山草鸡的肉品质的MQI值为：MQI＝0.33*10+0.161*10+0.165*5+0.117*10+0.125*5+0.057*10+0.044*10＝8.54通过计算MQI值可以发现，雪山黄鸡肉质优于雪山草鸡。
Claims (2)
1.一种鸡肉品质综合评价的方法，其特征在于，测定鸡肉样品7个肉品质评价指标，分别是ATP，IMP，屠宰后一小时的鸡肉pH值，系水力，剪切力，肉色和IMF，选择的依据为：(1)这7个指标属于影响雪山鸡肉的新鲜度、风味和食味品质的主要成分；(2)除ATP之外，这7个指标之间存在遗传弱相关，可视为单独遗传性状；(3)按照入选性状的遗传规律，设定约束与转换条件，条件设置为：遗传力大于0.1和相对经济价值权重，最终形成肉品质性状的适宜选择指数；分别将每个肉品质指标测得数据的平均值转换成对应等级的指标值，代入下述公式，计算出肉品质性状的适宜选择指数MQI值，
MQI＝0.33X1+0.161X2+0.165X3+0.117X4+0.125X5+0.057X6+0.044X7
其中：X1—ATP对应等级的指标值，X2—IMP对应等级的指标值，X3—pH1对应等级的指标值，X4—系水力对应等级的指标值，X5—剪切力对应等级的指标值，X6—肉色对应等级的指标值，X7—IMF对应等级的指标值；依据MQI值得分确定鸡肉品质的优劣。
2.根据权利要求1所述的方法，其特征在于，所述将每个肉品质指标测得数据的平均值
转换成对应等级的指标值，其转换标准如下表：
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