CN117665225A - Method for constructing comprehensive evaluation of quality of black-mouth white-feather duck meat and novel comprehensive evaluation method - Google Patents
Method for constructing comprehensive evaluation of quality of black-mouth white-feather duck meat and novel comprehensive evaluation method Download PDFInfo
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Abstract
The invention belongs to the technical fields of food science and zootechnics, and discloses a method for constructing and comprehensively evaluating the quality of black-mouth white feather duck meat and a novel method for comprehensively evaluating the quality of the black-mouth white feather duck meat, which comprises the following steps: 13 meat quality evaluation indexes are selected, and correlation analysis is carried out by utilizing SPSS; the correlation among the meat quality indexes finally determines 8 meat quality evaluation indexes as the meat quality evaluation indexes of the black-mouth white-feather duck meat; according to the linear evaluation model, index values of meat quality assessment with different grades are made, constraint and conversion conditions are set according to the genetic rule of the main selection character, and finally, a proper selection index of the meat quality character is formed; obtaining the proper selection index MQI formula of the quality character of the black-mouth white-feather duck. The invention standardizes the evaluation indexes of meat quality and the standard measurement method thereof, and determines the interrelationship by carrying out the correlation analysis on each evaluation index, thereby being capable of better guiding breeding work and promoting the rapid development of poultry industry for establishing a unified evaluation method.
Description
The application is a divisional application of which the application date is 2018, month 08 and 17, the application number is 201810941751.1, and the invention name is a new method for comprehensively evaluating the quality of white feather ducks with black mouths.
Technical Field
The invention relates to a method for constructing and comprehensively evaluating the quality of black-mouth white-feather duck meat and a novel method for comprehensively evaluating the quality of the black-mouth white-feather duck meat, and belongs to the technical fields of food science and zootechnic.
Background
The black-mouth white-feather duck is a high-quality meat duck cultivated by the livestock and poultry science research of Nanjing in 1999, and has the appearance characteristics of white-feather, black-mouth and black-foot. After 4 generations of group locking breeding, the appearance character and the production performance of the whole duck group basically reach stable performance, and after 5 generations of classical breeding, the weight of adult male ducks reaches 2.5kg, and the weight of female ducks reaches 2.2kg. Since the market, the food is deeply favored by consumers due to the advantages of beautiful appearance, unique meat flavor, rich nutrition and the like.
At present, the duck meat quality is studied very much, and the measured indexes are very many, but the duck meat quality is not normalized and standardized, so that the duck meat quality is difficult to agree, and the comprehensive evaluation of people on the duck meat quality is influenced. Through the evaluation indexes and the measurement method for standardizing the meat quality, the correlation analysis is carried out on each evaluation index, and the existence of the correlation between the evaluation indexes is determined, so that references are provided for establishing a unified evaluation method and standard. Domestic researches on standardized duck meat quality evaluation indexes and measurement aspects thereof are still fresh.
Disclosure of Invention
In order to more accurately evaluate the meat quality of the black-mouth white-feather ducks, and simultaneously help consumers to better know the meat quality condition of the black-mouth white-feather ducks, the inconvenience caused by non-uniform meat quality evaluation indexes and measurement methods is eliminated, so that an evaluation system of the quality of the black-mouth white-feather ducks is standardized, and the market share is enlarged.
The technical scheme of the invention is as follows:
a method for constructing and comprehensively evaluating the quality of black-mouth white-feather duck meat comprises the following steps: 13 meat quality evaluation indexes are selected, and correlation analysis is carried out by utilizing SPSS;
according to the correlation among the meat quality indexes, 8 meat quality evaluation indexes are finally determined as the meat quality evaluation indexes of the black-mouth white-feather duck meat;
according to the linear evaluation model, index values of meat quality assessment with different grades are made, constraint and conversion conditions are set according to the genetic rule of the main selection character, and finally, a proper selection index of the meat quality character is formed; obtaining the proper selection index MQI formula of the quality character of the black-mouth white-feather duck.
Further, the 13 meat quality evaluation indexes include brightness, redness, yellowness, shearing force, pH, moisture, protein, fat, collagen, essential amino acids, umami amino acids, unsaturated fatty acids, and cholesterol.
Further, the correlation between the meat quality indicators: the red degree and the brightness are in extremely obvious negative correlation, and the red degree and the yellow degree are in extremely obvious positive correlation; the moisture and the protein and the fat are in very significant positive correlation, the moisture and the collagen are in very significant negative correlation, the protein and the fat are in very significant positive correlation, the protein and the collagen are in very significant negative correlation, and the collagen and the fat are in very significant negative correlation; a significant positive correlation between essential amino acids and proteins; there is a significant negative correlation between umami amino acids and fat.
Further, the 8 meat quality evaluation indexes include redness, shearing force, pH, protein, fat, glutamic acid, linoleic acid and cholesterol.
Further, constraint and conversion conditions are set according to the genetic law of the main selection character, wherein the genetic transmission related coefficients are shown in a table I:
table I genetic force
By using the new method constructed by the construction method, 8 meat quality evaluation indexes of the black-mouth white-feather duck meat sample are measured, the average value of the measured meat quality evaluation index data is respectively brought into an appropriate selection index MQI formula of the quality character of the black-mouth white-feather duck meat, and the quality of the black-mouth white-feather duck meat is determined according to the size of the MQI value of the appropriate selection index, wherein the formula is as follows:
MQI＝0.136X 1 +0.188X 2 +0.311X 3 -0.034X 4 -0.097X 5 +0.011X 6 +0.028X 7 +0.05X 8 ，
wherein X is 1 Represents pH value, X 2 Represents flesh color, X 3 Represents shear force, X 4 Represents protein, X 5 Represents fat, X 6 Represents glutamic acid, X 7 Represents linoleic acid, X 8 Representing cholesterol.
Further, main meat quality evaluation indexes including brightness, redness, yellowness, shearing force, pH, moisture, protein, fat, collagen, essential amino acids, delicious amino acids, unsaturated fatty acids and cholesterol are selected, correlation analysis is carried out on the indexes, and finally meat quality evaluation indexes of 8 black-mouth white-feather ducks are determined.
Further, according to the genetic rules of the determined 8 meat quality evaluation indexes, constraint and conversion conditions are set, and finally, the proper selection index of the meat quality character is formed, and the criteria of the constraint and conversion conditions are set as shown in the following table II:
table II criteria for constraint and conversion conditions
The novel method is applied to comprehensive evaluation of the quality of the black-mouth white-feather duck meat.
In the invention, conventional methods and instruments and simple and rapid measurement methods are selected as much as possible in the measurement process of the main meat quality evaluation indexes, correlation analysis is carried out on each evaluation index, the main meat quality evaluation indexes are selected by combining all aspects of influence factors and are combined into an evaluation system, and finally, the proper selection index of the meat quality character is formed.
According to the invention, main meat quality evaluation indexes are selected, correlation analysis is carried out on each index, comprehensive evaluation indexes are determined, and evaluation indexes of meat quality and standard measurement methods thereof are standardized, so that more accurate and reliable experimental data can be obtained.
Detailed Description
A novel method for comprehensively evaluating the quality of black-mouth white-feather duck meat selects main meat quality evaluation indexes and utilizes SPSS to carry out correlation analysis.
1. The method for measuring 13 meat quality evaluation indexes comprises the following steps:
1. shear force
The meat samples were cut into 1cm wide and 0.5cm thick long meat samples (without tendons, myofilms, fat) and the shear force was measured with a model C-LM2 muscle tenderness meter.
2. Determination of flesh color
Flesh color: and removing fascia on the surface of the meat sample, placing the meat sample flat, and tightly attaching a color difference meter to the surface of the muscle (without gaps), and recording brightness (L), redness (a) and yellowness (b) after the numerical value is stable.
3、pH
The electrode of the pH instrument is directly inserted into the split, and the head of the electrode is fully embedded in the meat sample. After the value is stable, the pH value is read, 3 test points are taken from each meat sample, and the average is calculated.
4. Meat component
Removing tendons and myomembrane from meat sample, cutting into pieces, mincing with high-speed universal crusher to obtain meat paste, spreading to fill sample cup, and measuring water, protein, fat and collagen in muscle with food composition rapid analyzer.
5. Cholesterol
Reference is made to GB/T9695.24-2008 for measuring the cholesterol content of meat and meat products.
6. Fatty acid
Weighing 1.5g of muscle, putting the muscle with water into a 5mL test tube, and drying in a oven at 105 ℃ for 2 hours; grinding the dried meat into powder, wrapping with filter paper, and placing into a test tube;
extracting with an extractor, adding diethyl ether with the volume of 1/2 of the test tube, extracting for 2h, and drying for 10min; adding 4mLNaOH-CHOH into a test tube, and refluxing for 15min in a water bath kettle at 90 ℃; adding 5mL of boron trichloride methanol into a test tube, and refluxing for 30min;
adding 2mL of isooctane into a test tube, adding saturated NaCl into the test tube to 1/2 of the volume of the test tube, oscillating for 15s, adding NaCl into the mouth of the test tube, standing for layering, and collecting supernatant into a centrifuge tube; adding proper amount of anhydrous NaSO into a 2mL centrifuge tube 4 After filtration through a 0.45 μm filter, it was used for HPLC analysis.
7. Amino acids
Accurately weighing 1g of meat-like tissue, adding 15mL of 0.02mol/L dilute hydrochloric acid, homogenizing, washing with ultrasonic waves for 5min, collecting residues, adding 10mL of 0.02mol/L dilute hydrochloric acid into a refrigerated centrifuge (5000 r/min,4 ℃) for 10min, fixing the volume to 50mL, taking 2mL of 5% (w/v) yellow salicylic acid, filtering with a refrigerated centrifuge (1000 r/min,4 ℃) for 10min, and filtering with a 0.22um filter membrane for detection by an amino acid automatic analyzer.
2. Determining quality evaluation index of black-mouth white-feather duck meat
TABLE 1 Pearson correlation analysis with SPSS
The correlation between the meat quality indicators is shown in Table 1. A very significant negative correlation (P < 0.01) between redness and brightness, and a very significant positive correlation (P < 0.01) between redness and yellowness; very significant positive correlation (P < 0.01) between moisture and protein and fat, very significant negative correlation (P < 0.01) between moisture and collagen, very significant positive correlation (P < 0.01) between protein and fat, very significant negative correlation (P < 0.01) between protein and collagen, very significant negative correlation (P < 0.01) between collagen and fat; a significant positive correlation (P < 0.05) between essential amino acids and proteins; there was a significant negative correlation between umami amino acids and fat (P < 0.05).
As shown in table 2, 8 meat quality evaluation indexes were finally determined as meat quality evaluation indexes of the black-mouth white-feather duck meat.
TABLE 2 Pearson correlation analysis with SPSS
**.Correlation is significant atthe 0.01level(2-tailed)
3. Proper selection index MQI formula for determining quality characters of black-mouth white-feather duck meat
Index values of meat quality assessment of different grades are made according to the linear evaluation model, constraint and conversion conditions are set according to the genetic rule of the main selection character, and finally, an appropriate selection index (genetic force reference table 3) of the meat quality character is formed, and the criteria of the constraint and conversion conditions are set as shown in table 4.
TABLE 3 genetic forces
TABLE 4 criteria for constraint and conversion conditions
In table 4, the correlation coefficients are referred to in table 2, sigma=genetic power versus economic value; index=correlation coefficient, and when the correlation coefficient is less than 0.23, the multiplication is not performed, and the multiplication is regarded as independent inheritance, and at this time, the index=coefficient is selected.
Finally, a proper selection index MQI formula of the quality character of the black-mouth white-feather duck meat is obtained:
MQI＝0.136X 1 +0.188X 2 +0.311X 3 -0.034X 4 -0.097X 5 +0.011X 6 +0.028X 7 +0.05X 8 ，
wherein X is 1 Represents pH value, X 2 Represents flesh color (redness), X 3 Represents shear force, X 4 Represents protein, X 5 Represents fat, X 6 Represents glutamic acid, X 7 Represents linoleic acid, X 8 Representing cholesterol.
The research of the invention prescribes a determination method of main indexes of meat quality and the correlation among the indexes, and the method is used for evaluating the meat quality of the black-mouth white-feather high-quality ducks, and can obtain more accurate and reliable experimental data.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (9)
1. The method for constructing and comprehensively evaluating the quality of the black-mouth white-feather duck is characterized by comprising the following steps of: 13 meat quality evaluation indexes are selected, and correlation analysis is carried out by utilizing SPSS;
according to the correlation among the meat quality indexes, 8 meat quality evaluation indexes are finally determined as the meat quality evaluation indexes of the black-mouth white-feather duck meat;
according to the linear evaluation model, index values of meat quality assessment with different grades are made, constraint and conversion conditions are set according to the genetic rule of the main selection character, and finally, a proper selection index of the meat quality character is formed; obtaining the proper selection index MQI formula of the quality character of the black-mouth white-feather duck.
2. The method of claim 1, wherein the 13 meat quality assessment indicators include brightness, redness, yellowness, shear force, pH, moisture, protein, fat, collagen, essential amino acids, umami amino acids, unsaturated fatty acids, and cholesterol.
3. The method of claim 2, wherein the correlation between meat quality indicators: the red degree and the brightness are in extremely obvious negative correlation, and the red degree and the yellow degree are in extremely obvious positive correlation; the moisture and the protein and the fat are in very significant positive correlation, the moisture and the collagen are in very significant negative correlation, the protein and the fat are in very significant positive correlation, the protein and the collagen are in very significant negative correlation, and the collagen and the fat are in very significant negative correlation; a significant positive correlation between essential amino acids and proteins; there is a significant negative correlation between umami amino acids and fat.
4. The method of claim 1, wherein the 8 meat quality assessment indicators include redness, shear force, pH, protein, fat, glutamic acid, linoleic acid, and cholesterol.
5. The method of claim 4, wherein constraint and conversion conditions are set according to the genetic rules of the selected trait, and wherein the genetic correlation coefficients are as follows:
6. the new method constructed by the construction method according to claims 1-5 is characterized in that 8 meat quality evaluation indexes of the black-mouth white-feather duck meat sample are measured, the average value of the measured meat quality evaluation index data is respectively brought into a proper selection index MQI formula of the quality character of the black-mouth white-feather duck meat, and the quality of the black-mouth white-feather duck meat is determined according to the size of the MQI value of the proper selection index, and the formula is as follows:
MQI＝0.136X 1 +0.188X 2 +0.311X 3 -0.034X 4 -0.097X 5 +0.011X 6 +0.028X 7 +0.05X 8 ，
wherein X is 1 Represents pH value, X 2 Represents flesh color, X 3 Represents shear force, X 4 Represents protein, X 5 Represents fat, X 6 Represents glutamic acid, X 7 Represents linoleic acid, X 8 Representing cholesterol.
7. The method according to claim 6, wherein the main meat quality evaluation indexes including brightness, redness, yellowness, shearing force, pH, moisture, protein, fat, collagen, essential amino acids, umami amino acids, unsaturated fatty acids and cholesterol are selected, and correlation analysis is performed on each index to finally determine the meat quality evaluation indexes of 8 black-mouth white-feather ducks.
8. The method according to claim 6, wherein the constraint and conversion conditions are set according to the genetic rules of the determined 8 meat quality evaluation indexes, and the suitable selection index of the meat quality traits is finally formed, and the criteria of the constraint and conversion conditions are set as follows:
9. the use of the novel method according to any one of claims 6 to 8 in the comprehensive evaluation of the quality of black-mouth white-feather ducks.
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