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Biogenic amine-based pork freshness evaluation method

An evaluation method, the technology of biogenic amines, applied in the field of food analysis, can solve the problems of the difference in results when evaluating the freshness of pork, and the changes will be affected by external environmental conditions and internal factors at the same time, achieving the scientific effect of the evaluation method

Pending Publication Date: 2019-09-06
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the storage of chilled fresh pork, the change of biogenic amine content will be affected by external environmental conditions and internal factors at the same time; when the storage temperature is the same, the change of biogenic amine content in different parts of chilled pork is also different. Using biogenic amines as an indicator will lead to differences in the results when evaluating pork freshness

Method used

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  • Biogenic amine-based pork freshness evaluation method
  • Biogenic amine-based pork freshness evaluation method
  • Biogenic amine-based pork freshness evaluation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The Freshness Evaluation Method of Embodiment 1 Chilled Pork Tenderloin

[0038] (1) Determination of the content of tyramine, cadaverine and putrescine in chilled fresh pork tenderloin;

[0039] (2) Determine whether the content of tyramine is within the limit range of 2.5-4.5 mg / kg, determine whether the content of cadaverine is within the limit range of 3-4 mg / kg, and determine whether the content of putrescine is within the range of 4-6 mg / kg within the limit value range; if the contents of tyramine, cadaverine and putrescine are all within the limit value range, it is determined that the pork tenderloin is fresh pork tenderloin; if any of tyramine, cadaverine and putrescine If the content exceeds the highest value of the limit value range, it is determined that the pork loin is rotten or begins to rot.

[0040] As a result, the contents of tyramine, cadaverine and putrescine in the chilled fresh pork tenderloin were respectively within the limit range, and the chi...

Embodiment 2

[0041] The Freshness Evaluation Method of Embodiment 2 Chilled Fresh Pork Tenderloin

[0042] (1) Determination of the sum of the contents of tyramine, cadaverine and putrescine in chilled fresh pork tenderloin;

[0043] (2) Determine whether the sum of the contents of tyramine, cadaverine and putrescine is within the limit value range of 11-13 mg / kg; if the sum of the contents of tyramine, cadaverine and putrescine is within the limit value range, the The above-mentioned pork tenderloin is fresh pork tenderloin; if the sum of the contents of tyramine, cadaverine and putrescine exceeds the maximum value of the limit value range, it is determined that the said pork tenderloin is spoiled or begins to spoil .

[0044] As a result, the sum of the contents of tyramine, cadaverine and putrescine in the chilled fresh pork tenderloin was measured within the limit value range, and the chilled fresh pork tenderloin was determined to be fresh chilled fresh pork tenderloin. At the same ...

Embodiment 3

[0045] The Freshness Evaluation Method of Embodiment 3 Chilled Pork Shoulder

[0046] (1) Determination of the content of tyramine, cadaverine and putrescine in chilled fresh pork shoulder;

[0047] (2) Determine whether the content of tyramine is within the limit range of 2.5-4.5 mg / kg, determine whether the content of cadaverine is within the limit range of 3-4 mg / kg, and determine whether the content of putrescine is within the range of 4-6 mg / kg within the limit value; if the contents of tyramine, cadaverine and putrescine are all within the limit value range, it is determined that the pork shoulder is fresh pork shoulder; if any of tyramine, cadaverine and putrescine If the content exceeds the highest value of the limit value range, then it is determined that the pork shoulder is rotten or begins to rot.

[0048] As a result, the content of tyramine in the chilled fresh pork shoulder was measured to exceed the maximum value of the limit range, and it was determined that ...

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Abstract

The invention relates to the technical field of food analysis, and specifically discloses a biogenic amine-based pork freshness evaluation method. The method comprises the following steps: (1) the content of biogenic amine in pork is measured; and (2) whether the content of biogenic amine is within a limit range is judged; if the content of biogenic amine is in the limit range, the pork is judgedto be fresh pork; and if the content of biogenic amine exceeds the highest value in the limit range, the pork is judged to be rotten or about to be rotten, wherein the biogenic amine is tyramine , cadaverine and putrescine. Tyramine , cadaverine and putrescine are used as evaluation indexes for the first time for pork freshness evaluation, and the evaluation method is scientific, accurate and reliable.

Description

technical field [0001] The invention relates to the technical field of food analysis, in particular to a method for evaluating the freshness of pork based on biogenic amines. Background technique [0002] Sensory indicators, texture indicators, volatile basic nitrogen (TVBN) and pH changes of chilled pork during 4 ℃ low-temperature storage were used as freshness evaluation indicators. Studies have shown that changes in the content of biogenic amines in chilled pork during storage can reflect its spoilage process, and are closely related to the growth and reproduction of microorganisms in meat. However, the biogenic amines in chilled pork involve tyramine, cadaverine, putrescine, spermine, spermidine, histamine, tryptamine, phenethylamine and so on. During the storage of chilled pork, the changes of biogenic amine content will be affected by external environmental conditions and internal factors at the same time; when the storage temperature is the same, the changes of bioge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02
CPCG01N30/02G01N2030/045
Inventor 赵晓娟杨春婷王春利白卫东曾晓房
Owner ZHONGKAI UNIV OF AGRI & ENG
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