RU2331069C1 - Method of quantitative evaluation of meat and meat products odour - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: invention can be applied in analytical chemistry of food, and particularly in quantitative evaluation of meat and meat products odour and its change in the process of technological processing and storage. The method involves application of a detector device of 'electronic nose' type. Its matrix is based on six piezoquartz sensors. Their electrodes with oscillation frequency of 8-10 MHz are coated with chromatographic phase solutions of selected substances absorbing volatile meat and meat products odour components. After certain treatment the film mass reaches 10-15 mcg. The sensors are left to rest until the oscillation frequency is stable. Samples are selected and matured in sealed glass vessel, balanced gas phase is selected and placed to the static cell of the detector. Sensor oscillation frequency is registered; visual odour images are mapped according to the signal values and compared to the standards. Completeness degree of the sample odours is evaluated by the visual image figure area.

EFFECT: streamlining of meat and meat products odour analysis, possibility to control products quality at any stage of the production, improved productivity and evaluation objectivity.

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Description

The invention relates to analytical chemistry of food products and can be used for objective quantitative assessment of the aroma of meat and meat products, as well as its changes in the process of processing and storage.

A known method of organoleptic assessment of the aroma of food products using a point scale (GOST 9959-91. Meat products. General conditions for organoleptic evaluation). Qualitative indicators are selected and evaluated in accordance with the intensity of the manifestation of this criterion. Based on the results, a fragrance profile is constructed to evaluate the quality of the product.

The disadvantages of the method are the need for trained experienced tasters, strictly controlled (strictly standardized) tasting conditions, subjectivity of the assessment, the duration of the evaluation of food flavor, low performance tasters.

An object of the invention is to develop a method for the objective quantitative assessment of the aroma of meat and meat products, as well as its changes in the process of processing and storage using a static "piezoelectronic nose", based on 6 different sensors, providing expressivity, simplicity, high sensitivity, objectivity assessment.

The technical problem is achieved in that the method for quantifying the aroma of meat and meat products is characterized in that it involves the use of a detecting device of the "electronic nose" type, the matrix of which is formed on the basis of six sensors, for which purpose the degreased electrodes of piezoelectric sensors with an oscillation frequency of 8-10 MHz is applied with solutions of the chromatographic phases: PEG-2000 polyethylene glycol, beeswax, methyl silicone oil, polyethylene glycol adipate. Triton X-100, polystyrene, sorbing volatile components of the aroma of meat and meat products so that after removing the solvent at 40 ° C for 30 minutes the film mass was 10-15 μg, the sensor was held until a stable vibration frequency was established, then samples were taken with a mass of 3-5 g, placed in glass containers with a sealed rubber stopper, incubated for 10-15 minutes, 5 cm ^{3 of the} equilibrium gas phase are taken with a disposable syringe and introduced into the static cell of the detection device, the frequency is fixed oscillations of the sensor with a frequency meter for 2 minutes, based on the obtained signal values, “visual imprints” of the aroma are built and compared with standards, the completeness of the aroma of samples is estimated by the area of the “visual imprints” figures.

The technical result consists in developing a method for quantifying the aroma of meat and meat products, as well as its changes in the process of processing and storage using a static "piezoelectronic nose", based on 6 diverse sensors, providing expressivity, simplicity, high sensitivity, objectivity of assessment .

Figure 1 - "Visual prints" - the standards of aromas of samples of meat and meat broths.

Figure 2 - Change in "visual imprints" of aromas of meat and meat broths during storage.

The method is implemented as follows.

A matrix of a detecting device of the “electronic nose” type is formed on the basis of 6 sensors. To prepare the sensors, sorbent solutions are applied to the defatted electrodes of piezoelectric quartz sensors with an oscillation frequency of 8-10 MHz: polyethylene glycol PEG-2000, beeswax, methyl silicone oil, polyethylene glycol adipate. Triton X-100, polystyrene, so that after removing the solvent at 40 ° C for 30 minutes, the film mass is 10-15 μg, the sensor is held until a stable vibration frequency is established, then 5 cm ^{3 of} equilibrium is introduced into the static cell of the detection device the gas phase of the object of study (raw, boiled, smoked-baked poultry, meat broths), which is prepared as follows: samples are taken weighing 3-5 g, placed in glass containers with a sealed rubber stopper, kept for 10-15 minutes, with help w disposable syringe taken 5 cm ³ of equilibrium gas phase and introduced into a static cell detecting device, fixed frequency oscillation sensor frequency counter for 2 minutes. As a result of sorption of the aroma components of meat and meat products, the mass of the modifier changes and, as a result, the sensor oscillation frequency (absolute response F _c , Hz), which is measured by the frequency meter. After this, the detection cell and the film coating are regenerated by purging the system with laboratory air.

Based on the received signals, “visual prints” of the aroma are constructed (FIG. 2) and compared with standards (FIG. 1). With the coincidence of the “visual imprints” of the flavor of the samples, its completeness is evaluated by the area of the figures of the “visual imprints”. The mismatch of the "visual fingerprints" of the flavor of the samples indicates a violation of the technological modes of processing of raw materials, modes and periods of storage, the onset of spoilage of the product.

The method is demonstrated by the following example.

Example

To prepare the sensors, degreased electrodes of piezoelectric crystals with an oscillation frequency of 8-10 MHz are coated with sorbent solutions: PEG-2000 polyethylene glycol, beeswax, methyl silicone oil, polyethylene glycol adipate, Triton X-100, polystyrene, so that after removal of the solvent the film mass is 10 -15 mcg.

The sensor is installed in the static cell of the detecting device and a frequency meter or computer is connected. The sensor is then held until a stable oscillation frequency is established.

Test samples weighing 3 g are placed in glass containers with a sealed rubber stopper. Samples stand for 15 minutes, after which they start sampling, which is carried out using a disposable syringe with a volume of 5 cm ³ . 5 cm ^{3 of the} equilibrium gas phase of the object of study (raw, boiled, smoked-baked meat, meat broths) is introduced into the static cell of the detecting device.

As a result of sorption of the aroma components of meat and meat products, the mass of the modifier changes and, as a result, the sensor oscillation frequency (absolute response F _c , Hz), which is measured by the frequency meter.

Based on the received signals, “visual prints” of the aroma are constructed (FIG. 2) and compared with standards (FIG. 1). With the coincidence of the “visual imprints” of the flavor of the samples, its completeness is evaluated by the area of the figures of the “visual imprints”. The mismatch of the "visual fingerprints" of the flavor of the samples indicates a violation of the technological modes of processing of raw materials, modes and periods of storage, the onset of spoilage of the product.

The method is feasible. The table shows a comparative description of the known and proposed methods.

Method capabilities (criteria and ratings) Known method The proposed method 1. Sampling + + 2. Sample preparation + + 3. Total analysis time 60-70 min 15 minutes 4. Productivity, samples per day no more than 12 not less than 80 5. The level of qualification of staff very tall no special training required

As can be seen from the example and the table, the positive effect is that the proposed method for quantifying the aroma of meat and meat products allows you to give an objective assessment of the aroma of meat and meat products, as well as its changes in the process of processing and storage using a detection device of the type "electronic nose ”, based on 6 diverse sensors, providing expressivity, simplicity, high sensitivity, objectivity of assessment.

Changing the detection conditions (film mass, changing the nature of the sorbent, changing the number of sensors in the matrix) makes it impossible to implement the method: metrological error, low visibility of the “visual imprints” of the aroma.

The proposed method for quantifying the aroma of meat and meat products allows you to:

- significantly reduce the total analysis time;

- significantly increase productivity;

- analysis without the involvement of experienced tasters;

- reduce the cost of tastings;

- independently develop and set standards for “visual imprints” of aroma for any type of meat products;

- control the quality of products at any stage of production.

No analogues found.

Claims (1)

A method for quantifying the aroma of meat and meat products, characterized in that it involves the use of a detecting device of the "electronic nose" type, the matrix of which is formed on the basis of six sensors, for which solutions of chromatographic phases are applied to degreased electrodes of piezoelectric sensors with an oscillation frequency of 8-10 MHz : polyethylene glycol PEG-2000, beeswax, methyl silicone oil, polyethylene glycol adipate, Triton X-100, polystyrene, sorbing volatile components of the aroma of meat and meat products k so that after removal of the solvent at a temperature of 40 ° C for 30 min, the film mass is 10-15 μg, the sensors are kept until a stable vibration frequency is established, then samples are taken weighing 3-5 g, placed in glass containers with a sealed rubber stopper, held for 10-15 min, using a disposable syringe taken 5 cm ³ of equilibrium gas phase and introduced into a static cell detecting device, fixed frequency of a frequency oscillation sensors for 2 minutes, the obtained values of signal build "VI ualnye prints "flavor and compare them with standards, completeness fragrance samples evaluated by the area of the figure" visual imprints. "

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