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Near-infrared spectral discrimination method for mutton adulterated with duck meat

A technology of near-infrared spectroscopy and duck meat, which is applied in the field of identifying duck meat mixed with mutton, can solve the problems of expensive equipment, operator requirements, long time-consuming, complicated sample pretreatment, etc., and achieve the effect of ensuring normal competition and stable discrimination

Inactive Publication Date: 2015-11-25
HENAN PROVINCE PROD QUALITY SUPERVISION & INSPECTION CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional methods for detecting adulteration of meat and meat products, such as sensory testing and ultraviolet, liquid and gas chromatography techniques, have certain disadvantages, such as time-consuming, complicated sample pretreatment, expensive instruments and high requirements for operators.

Method used

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  • Near-infrared spectral discrimination method for mutton adulterated with duck meat
  • Near-infrared spectral discrimination method for mutton adulterated with duck meat
  • Near-infrared spectral discrimination method for mutton adulterated with duck meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A near-infrared spectrum identification method for duck meat doped in mutton, the steps are as follows:

[0023] (1) Firstly, it is necessary to select a batch of representative mutton samples, cut the fresh mutton and duck meat into slices, and grind them into minced meat with a small meat grinder respectively. Accurately weigh minced duck meat of different qualities with an electronic balance, and add it to minced mutton in different proportions (0-35%);

[0024] (2) Preparation of Coomassie Brilliant Blue G-250 solution: Coomassie Brilliant Blue G-250 was dissolved in 50ml95% ethanol, and 100ml of phosphoric acid with a mass concentration of 0.85g / ml was added, stored as Coomassie Brilliant Blue G-250 solution, and used as needed Dilute with water.

[0025] (3) Preparation of dyed meat samples: Add 0.01% Coomassie Brilliant Blue G-250 solution with a mass fraction of 0.5-2% to the mixed minced meat in (1) and continue beating for 5-10 minutes;

[0026] (4) Take 20g...

Embodiment 2

[0047] A near-infrared spectrum identification method for duck meat doped in mutton, the steps are as follows:

[0048] (1) First, a batch of representative mutton samples need to be selected, fresh mutton and duck meat are cut into slices, and duck slices of different qualities are accurately weighed with an electronic balance, and added to the in mutton mince;

[0049] (2) Preparation of Coomassie Brilliant Blue G-250 solution: Coomassie Brilliant Blue G-250 was dissolved in 50ml of 95% ethanol, and 100ml of phosphoric acid with a mass concentration of 0.85g / ml was added, stored as a mother liquor, and diluted with water as needed during use;

[0050] (3) Preparation of dyed meat samples: Soak the mixed meat slices in (1) in 0.01% Coomassie Brilliant Blue G-250 solution for 20-30 min.

[0051] All the other steps are the same as in Example 1.

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Abstract

The invention provides a near-infrared spectral discrimination method for mutton adulterated with duck meat and belongs to the technical field of food safety inspection. The invention provides a method for quickly discriminating mutton adulterated with duck meat. The method comprises the following steps: (1) respectively preparing samples of mutton, duck meat and adulterated mutton, and a to-be-tested sample of unknown meat; (2) preparing Coomassie brilliant blue G-250 solution; (3) respectively taking and adding the samples into Coomassie brilliant blue G-250 solution, performing pulping and then sampling near-infrared spectrums of the samples as original spectrums; (4) performing optimized selection of modeling wave bands to the original spectrums, and respectively performing multiplicative scatter correction (MSC), standardized normal variate (SNV), area normalization, Autoscale, smoothing processing, first-order derivative processing and the like to the selected modeling bands to preprocess the original spectrums; (5) establishing adulterated mutton discrimination model by adopting a support vector machine regression modeling method. The method can realize quick, accurate and stable discrimination of mutton adulterated with duck meat.

Description

technical field [0001] The invention discloses a method for identifying duck meat mixed with mutton, belonging to the technical field of food safety detection. Background technique [0002] As a meat product with high nutritional value, mutton is very popular among consumers. China has become a big country in the production and consumption of mutton. But there is pork, chicken, duck etc. mixed with mutton fat on the market or after only adding mutton powder, essence etc. to process and sell. This deceitful behavior of "substituting inferior products for genuine ones" is becoming more and more common in the market, which has a great impact on the normal competition of the market economy, market supervision and the health of consumers. Therefore, exploring how to realize rapid detection and identification of mutton adulteration is a key issue in regulating the quality and safety of mutton products, and has important practical significance. [0003] Traditional methods for d...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N21/84
Inventor 蒋祎丽吴晓宗郝莉花张丽华纵伟贾岩刘梦培苗笑亮谢文佳
Owner HENAN PROVINCE PROD QUALITY SUPERVISION & INSPECTION CENT
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