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A method for identifying the storage time of fresh mutton using dna and pcr techniques

A technology of storage time and technical identification, applied in the field of food safety testing, to achieve the effects of accurate results, simple operation and broad application prospects

Active Publication Date: 2021-12-28
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the prolongation of storage time, there are many research reports on the changes of physical and chemical indicators of meat, but there is no research on the correlation between physical and chemical indicators, especially freshness indicators, and DNA quality

Method used

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  • A method for identifying the storage time of fresh mutton using dna and pcr techniques
  • A method for identifying the storage time of fresh mutton using dna and pcr techniques
  • A method for identifying the storage time of fresh mutton using dna and pcr techniques

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Experimental program
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Effect test

Embodiment 1

[0044] (1) Experimental materials

[0045] 1. Sample source

[0046] The mutton samples were goat legs that had been refrigerated for about 12 hours after slaughter and brought back in ice boxes. Store at -20°C (refrigerator temperature) for 11 months, 4°C (refrigerator temperature) for 5 days, 10°C (intermediate temperature) for 60 hours, and 20°C (room temperature) for 24 hours, ready to use.

[0047] 2. Test reagent

[0048] Mixed indicator (methyl red, methylene blue), DNA extraction buffer (NaCl 1mol / L, Tris-Cl 0.5mol / L, EDTA-Na 0.5mol / L, pH adjusted to 7.5-8.0), 5% SDS lysate (add 20g sodium dodecyl sulfate to 80mL double-distilled water, heat to dissolve at 68°C, adjust to pH=7.2 with concentrated HCl, and dilute to 100mL with double-distilled water), proteinase K (20mg / mL ), ice absolute ethanol (-20°C), ice ethanol aqueous solution (-20°C) with a volume fraction of 70%, TE buffer (2mL of 1mol / L Tris-HCl buffer with pH=8.0 and 0.4mL of 0.5mol / L EDTA aqueous soluti...

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Abstract

The invention discloses a method for identifying the storage time of fresh mutton by using DNA and PCR technology. The mutton under different storage conditions (frozen storage-20°C, refrigerated 4°C, medium temperature 10°C and room temperature 20°C) is separated and extracted from the mutton DNA. , measure the DNA content of the sheep, and determine the freshness of the mutton (first-class fresh meat, second-class fresh meat, and spoiled meat); The mathematical equation of the difference between the mutton storage time and the ct value amplified by fluorescent quantitative PCR can accurately judge the storage time of mutton, and provide a new method for the identification of mutton storage time at different temperatures. The invention has the advantages of simple operation, high precision and wide application prospect, has important significance for the quality and safety detection of mutton, and is beneficial to meat processing enterprises and consumers to select mutton raw materials according to the storage time.

Description

technical field [0001] The invention belongs to the technical field of food safety detection, and in particular relates to a method for identifying the storage time of fresh mutton by using DNA and PCR techniques. Background technique [0002] Mutton contains rich nutrients such as protein, fat and minerals, and its products are very popular among consumers. The occurrence of the "zombie meat" incident in 2015 has aroused widespread concern in the society, and the quality and safety of meat and storage time have received much attention. However, there is no standard requirement for the storage shelf life of livestock and poultry meat, especially, there is no research report on the storage time for mutton storage without records. Especially the determination of the storage time of frozen and refrigerated mutton is more important. [0003] At present, frozen storage is one of the most effective methods for meat, which can inhibit microbial contamination and prolong the shelf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/6851
CPCC12Q1/6851C12Q2531/113C12Q2563/107C12Q2545/101
Inventor 刘永峰赵晶
Owner SHAANXI NORMAL UNIV
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