CN109187893A - A kind of new method of the white plumage meat quality overall merit of crow mouth - Google Patents
A kind of new method of the white plumage meat quality overall merit of crow mouth Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000011156 evaluation Methods 0.000 claims abstract description 33
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- 241000272525 Anas platyrhynchos Species 0.000 claims description 16
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- 235000012000 cholesterol Nutrition 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 102000008186 Collagen Human genes 0.000 claims description 6
- 108010035532 Collagen Proteins 0.000 claims description 6
- 229920001436 collagen Polymers 0.000 claims description 6
- 230000002068 genetic effect Effects 0.000 claims description 6
- 238000004383 yellowing Methods 0.000 claims description 4
- 235000001014 amino acid Nutrition 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 2
- 235000013922 glutamic acid Nutrition 0.000 claims description 2
- 239000004220 glutamic acid Substances 0.000 claims description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims 1
- -1 Fresh ear field Chemical class 0.000 claims 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims 1
- 239000005642 Oleic acid Substances 0.000 claims 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims 1
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- 230000001488 breeding effect Effects 0.000 abstract description 4
- 238000009361 aviculture Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 10
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- 238000011160 research Methods 0.000 description 4
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 241001379910 Ephemera danica Species 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 244000217433 Melampodium divaricatum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000010220 Pearson correlation analysis Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015179 biltong Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 125000000291 glutamic acid group Chemical group N[C@@H](CCC(O)=O)C(=O)* 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- JLTXBOQYSUXGRQ-UHFFFAOYSA-N methanol;trichloroborane Chemical compound OC.ClB(Cl)Cl JLTXBOQYSUXGRQ-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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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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- Food Science & Technology (AREA)
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- Analytical Chemistry (AREA)
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- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a kind of new methods of the white plumage meat quality overall merit of black mouth, this method has selected main meat evaluation index, and correlation analysis is carried out to each index, determine comprehensive evaluation index, the evaluation index and its standard determination method of meat are standardized, so as to obtain more accurately and reliably experimental data, by carrying out correlation analysis to each evaluation index, determine the correlation between them, to providing reference to establish unified evaluation method and standard, capable of preferably instructing breeding work and promoting the fast development of aviculture.
Description
Technical field
The present invention relates to a kind of new methods of the white plumage meat quality overall merit of black mouth, belong to bromatology and Animal Science technology
Field.
Background technique
" the black white plumage duck of mouth " is the high-quality meat duck that Nanjing herding Poultry Sci research institute in 1999 cultivates, appearance
Feature " Bai Yu, Wu Zui, black foot ".It is latched breeding by 4 generation populations, the spiral trough and production performance of entire duck group is basic
Reach stability, and by the classical breeding of 5 generations, adult drake weight reaches 2.5kg, and duck weight reaches 2.2kg.From
Since listing, with its graceful external form, unique meat flavor, nutrition abundant and the advantages that it is popular among consumers.
Currently, there are many research to meat quality, the index of measurement is also very much, but all without regulation and standardization, it is difficult to
Reach an agreement, influences people to the overall merit of its meat.By the evaluation index and measuring method of specification meat, to respectively commenting
Valence index carries out correlation analysis, determines that there are correlations between them, to mention to establish unified evaluation method with standard
For reference.The country is also rarely reported the research of specification meat quality evaluation index and its measurement aspect.
Summary of the invention
In order to more accurately evaluate the meat of the white plumage duck of black mouth, while also consumer being helped to be best understood from Wu Zuibai
The meat situation of plumage duck is eliminated since meat evaluation index and measuring method disunity bring are inconvenient, to specification crow
The appraisement system of the white plumage meat quality of mouth, thus widened occupation rate of market, the present invention provides a kind of white plumage duck product of black mouth
The new method of matter overall merit, to provide basis and objective basis for it.
Technical scheme is as follows:
The new method of the white plumage meat quality overall merit of a kind of crow mouth, characterized in that measure the 8 of the white plumage duck sample of black mouth
A meat evaluation index brings the white plumage duck of black mouth into respectively by the average value of each meat evaluation index data measured
In the suitable selection index M QI formula of quality trait, according to being suitable for selecting the size of index M QI value to determine the white plumage duck of black mouth
The superiority and inferiority of quality, the formula are as follows:
MQI=0.136X1+0.188X2+0.311X3-0.034X4-0.097X5+0.011X6+0.028X7+0.05X8,
Wherein, X1Represent pH value, X2Represent yellowish pink, X3Represent shearing force, X4Represent protein, X5Represent fat, X6It represents
Glutamic acid, X7Represent linoleic acid, X8Represent cholesterol.
Further, select main meat evaluation index, including brightness, redness, yellowing, shearing force, pH, moisture,
Albumen, fat, collagen, essential amino acid, Fresh ear field, unsaturated fatty acid, cholesterol, and each index is carried out related
Property analysis, the final meat evaluation index for determining 8 white plumage ducks of black mouth.
Further, according to the genetic development of 8 determining meat evaluation indexes, setting constraint and switch condition, most
At the suitable selection index of Meat Quality Traits, setting constraint and the standard of switch condition are as follows: end form
The present invention is used as much as possible conventional method and instrument in the continuous mode of these main meat evaluation indexes
And simple and quick measurement method, correlation analysis is carried out to each evaluation index, comprehensive various aspects influence factor has chosen master
The comprehensive meat evaluation index wanted is an appraisement system, ultimately forms the suitable selection index of Meat Quality Traits.
The present invention has selected main meat evaluation index, and carries out correlation analysis to each index, determines synthesis
Evaluation number has standardized the evaluation index and its standard determination method of meat, more real so as to obtain
Data are tested, by carrying out correlation analysis to each evaluation index, the correlation between them are determined, thus to establish unification
Evaluation method and standard provide reference, can preferably instruct breeding work and promote the fast development of aviculture.
Specific embodiment
A kind of new method of the white plumage meat quality overall merit of crow mouth, chooses main meat evaluation index, utilizes
SPSS carries out correlation analysis.
One, the measuring method for 13 meat evaluation indexes that the present invention chooses:
1, shearing force
Meat sample is cut into 1cm wide, the strip meat sample (no tendon, sarolemma, fat) of 0.5cm thickness, with C-LM2 type Meat Tenderness
Instrument measures shearing force.
2, yellowish pink measurement
It is yellowish pink: to remove the fascia on meat sample surface, put smooth, color difference meter abutting muscle surface (leaving no gaps) is surveyed
It is fixed, after numerical stability, record brightness (L*), redness (a*), yellowing (b*).
3、pH
With scalpel in the standardized breach of muscle surface, the electrode of pH instrument is inserted directly into breach, electrode head will be all
It is embedded in meat sample.After numerical stability, pH value is read, takes 3 test points in every part of meat sample, is averaging.
4, meat ingredient
Meat sample is rejected into tendon and sarolemma, is cut into fragment, is twisted into muddy flesh with the omnipotent crusher of high speed, tile full specimen cup,
With moisture, albumen, fat, collagen in food composition quick analytic instrument measurement muscle.
5, cholesterol
With reference to GB/T9695.24-2008 meat and meat products Determination of Cholesterol Content.
6, fatty acid
Muscle 1.5g is weighed, the muscle with moisture is fitted into 5ml test tube, 105 DEG C of baking oven 2h；Biltong is pulverized
End is wrapped up with filter paper, is put into test tube；
It is stripped using extracting machine, the ether of test tube volume 1/2 is added, extract 2h, dry 10min；In test tube plus
Enter 4mlNaoH-CHOH, carried out in 90 DEG C of water-baths, flow back 15min；5ml boron chloride methanol, reflux are added in test tube
30min；
Isooctane 2ml is added in test tube, is added at saturation Nacl to test tube volume 1/2 in test tube, vibrates 15s, then
Add Nacl to test tube nozzle, static layering collects supernatant in centrifuge tube；It is added in 2ml centrifuge tube suitable anhydrous
NaSO4, after 0.45 μm of membrane filtration, analyzed for HPLC.
7, amino acid
It accurately weighs 1g meat sample tissue, is added 15ml 0.02mol/L dilute hydrochloric acid, with ultrasonic wave wash 5min after homogeneous, freeze
Centrifuge (5000r/min, 4 DEG C) 10min collects the 0.02mol/L dilute hydrochloric acid that 10ml is added in residue, refrigerated centrifuge
(5000r/min, 4 DEG C) 10min, constant volume to 50ml take the yellow base salicylic acid of 2ml 5% (w/v), refrigerated centrifuge (1000r/
Min, 4 DEG C) 10min, 0.22um membrane filtration, for automatic amino acid analyzer detection.
Two, the white plumage duck meat evaluation index of black mouth is determined
Correlation between each meat index is shown in Table 1.In extremely significant negatively correlated (P < 0.01), redness between redness and brightness
It is in extremely significant positive correlation (P < 0.01) between yellowing；It is in extremely significant positive correlation (P < 0.01), water between moisture and albumen, fat
Point, between collagen in extremely significant negatively correlated (P < 0.01), be in extremely significant positives correlation (P < 0.01) between albumen and fat, albumen with
In extremely significant negatively correlated (P < 0.01) between collagen, in extremely significant negatively correlated (P < 0.01) between collagen and fat；Required amino
(P < 0.05) is positively correlated in significant between acid and albumen；In significant negatively correlated (P < 0.05) between Fresh ear field and fat.
As shown in table 2, finally it has been determined that 8 meat evaluation indexes refer to as the meat evaluation of the white plumage duck of black mouth
Mark.
The SPSS of table 2 makees Pearson correlation analysis
**.Correlation is significant at the 0.01level(2-tailed).
Three, the suitable selection index M QI formula of the white plumage meat quality character of black mouth is determined
The index value of meat different brackets evaluation, reference table 2, according to major traits are made according to the linear model for evaluation
Genetic development, setting constraint and switch condition, ultimately form suitable selection index (the genetic force reference table of Meat Quality Traits
3), the standard such as table 4 of setting constraint and switch condition.
3 genetic force of table
The standard of table 4 constraint and switch condition
In table 4, related coefficient reference table 2, SIGMA=genetic force * relatively economical value；Select index=related coefficient *
Coefficient does not just have to multiply, regards independent inheritance as when related coefficient is less than 0.23, at this point, selection index=coefficient.
Finally obtain the suitable selection index M QI formula of the white plumage meat quality character of black mouth:
MQI=0.136X1+0.188X2+0.311X3-0.034X4-0.097X5+0.011X6+0.028X7+0.05X8,
In, X1Represent pH value, X2Represent yellowish pink (redness), X3Represent shearing force, X4Represent protein, X5Represent fat, X6Represent paddy ammonia
Acid, X7Represent linoleic acid, X8Represent cholesterol.
Present invention research defines the correlation between the measuring method and each index of meat main indicator, for evaluating crow
The meat of the excellent duck of the white plumage of mouth can obtain calibrated really reliable experimental data.
Claims (3)
1. a kind of new method of the white plumage meat quality overall merit of crow mouth, characterized in that measure 8 of the white plumage duck sample of black mouth
Meat evaluation index brings the white plumage duck product of black mouth into respectively by the average value of each meat evaluation index data measured
In the suitable selection index M QI formula of matter character, according to being suitable for selecting the size of index M QI value to determine the white plumage duck product of black mouth
The superiority and inferiority of matter, the formula are as follows:
MQI=0.136X1+0.188X2+0.311X3-0.034X4-0.097X5+0.011X6+0.028X7+0.05X8, wherein X1
Represent pH value, X2Represent yellowish pink, X3Represent shearing force, X4Represent protein, X5Represent fat, X6Represent glutamic acid, X7Represent Asia
Oleic acid, X8Represent cholesterol.
2. a kind of new method of the white plumage meat quality overall merit of black mouth according to claim 1, characterized in that selected master
The meat evaluation index wanted, including brightness, redness, yellowing, shearing force, pH, moisture, albumen, fat, collagen, required amino
Acid, Fresh ear field, unsaturated fatty acid, cholesterol, and correlation analysis is carried out to each index, finally determine 8 Wu Zui
The meat evaluation index of white plumage duck.
3. a kind of new method of the white plumage meat quality overall merit of black mouth according to claim 2, characterized in that according to true
The genetic development of 8 fixed meat evaluation indexes, setting constraint and switch condition, ultimately form the suitable choosing of Meat Quality Traits
Index is selected, setting constraint and the standard of switch condition are as follows:
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| CN201810941751.1A CN109187893A (en) | 2018-08-17 | 2018-08-17 | A kind of new method of the white plumage meat quality overall merit of crow mouth |
| CN202311365509.1A CN117665225A (en) | 2018-08-17 | 2018-08-17 | Method for constructing comprehensive evaluation of quality of black-mouth white-feather duck meat and novel comprehensive evaluation method |
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| CN202311365509.1A Pending CN117665225A (en) | 2018-08-17 | 2018-08-17 | Method for constructing comprehensive evaluation of quality of black-mouth white-feather duck meat and novel comprehensive evaluation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111820184A (en) * | 2020-06-09 | 2020-10-27 | 扬州大学 | Method for determining optimal market-selling age of meat ducks |
| CN112200446A (en) * | 2020-09-30 | 2021-01-08 | 中国农业科学院农业质量标准与检测技术研究所 | Method for comprehensively evaluating pork quality |
| CN112557608A (en) * | 2020-12-04 | 2021-03-26 | 湖南农业大学 | Detection method for duck meat quality |
| CN112668142A (en) * | 2020-11-23 | 2021-04-16 | 华南农业大学 | Construction method and application of chicken quality comprehensive evaluation model |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820184A (en) * | 2020-06-09 | 2020-10-27 | 扬州大学 | Method for determining optimal market-selling age of meat ducks |
| CN112200446A (en) * | 2020-09-30 | 2021-01-08 | 中国农业科学院农业质量标准与检测技术研究所 | Method for comprehensively evaluating pork quality |
| CN112668142A (en) * | 2020-11-23 | 2021-04-16 | 华南农业大学 | Construction method and application of chicken quality comprehensive evaluation model |
| CN112557608A (en) * | 2020-12-04 | 2021-03-26 | 湖南农业大学 | Detection method for duck meat quality |
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| CN117665225A (en) | 2024-03-08 |
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Application publication date: 20190111 |