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A rapid method for identifying repeatedly frozen and thawed meat

A technology of repeated freezing and thawing and freezing and thawing, which is applied in the field of rapid identification of repeatedly frozen and thawed meat, which can solve the problems of low resolution, low accuracy of test results, and large amount of statistical data

Active Publication Date: 2020-05-22
SHANDONG ANALYSIS & TEST CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor found that these methods have problems such as large amount of statistical data, cumbersome operation process, and low accuracy of detection results. For meat temperature and freeze-thaw changes, the resolution ability of this type of method is relatively low

Method used

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  • A rapid method for identifying repeatedly frozen and thawed meat
  • A rapid method for identifying repeatedly frozen and thawed meat
  • A rapid method for identifying repeatedly frozen and thawed meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Detection of beef imported from country A

[0035] 1. Freezing and thawing design: After removing the fascia under aseptic conditions, the upper brain beef pieces imported from country A to be tested were divided into 4 groups and numbered. Each group was divided into 10 parts. Group 1, 0 times of freezing and thawing , freeze the meat at -20°C and do not remove it. Group 2, freeze and thaw once, that is, freeze the meat at -20°C for 12 hours, and then thaw it in a refrigerator at 4°C for 12 hours until the temperature of the center of the meat reaches 0-4°C. For group 3, freeze and thaw twice (repeat the steps of group 2 twice). Group 4, freeze-thaw 3 times (repeat the steps of group 2 3 times).

[0036] 2. Preparation of meat sample extract:

[0037] Take the frozen-thawed 4 groups of A national beef nuggets and grind them in a meat grinder, accurately weigh 2g into a 10ml centrifuge tube, add 3ml of chloroform / methanol (2:1, v / v) mixture , oscillated ...

Embodiment 2

[0044] Example 2 Detection of beef imported from country B

[0045] 1. Freezing and thawing design: the beef tenderloin imported from country B to be tested was divided into 4 groups and numbered after removing the fascia under aseptic conditions. Each group was divided into 10 parts. The meat was frozen at -20°C and would not be removed. Group 2, freeze and thaw once, that is, freeze the meat at -20°C for 12 hours, and then thaw it in a refrigerator at 4°C for 12 hours until the temperature of the center of the meat reaches 0-4°C. For group 3, freeze and thaw twice (repeat the steps of group 2 twice). Group 4, freeze-thaw 3 times (repeat the steps of group 2 3 times).

[0046] 2. Preparation of meat sample extract:

[0047] Take the beef tenderloin of the 4 groups of B countries that have been freeze-thawed and crushed in a meat grinder, accurately weigh 2g into a 10ml centrifuge tube, add 3ml of chloroform / methanol (2:1, v / v) mixture, shake After mixing, ultrasonically...

Embodiment 3

[0054] Example 3 Identification of beef imported from country C

[0055] 1. Freezing and thawing design: After removing the fascia under aseptic conditions, the beef imported from country C to be tested was divided into 4 groups and numbered. Each group was divided into 10 parts. The first group had 0 freezing and thawing times. Freeze at -20°C and do not remove. Group 2, freeze and thaw once, that is, freeze the meat at -20°C for 12 hours, and then thaw it in a refrigerator at 4°C for 12 hours until the temperature of the center of the meat reaches 0-4°C. For group 3, freeze and thaw twice (repeat the steps of group 2 twice). Group 4, freeze-thaw 3 times (repeat the steps of group 2 3 times).

[0056] 2. Preparation of meat sample extract:

[0057] The 4 groups of beef imported from country C (all referred to as freeze-thawed samples) and the same batch of beef imported from country C without freeze-thaw design (referred to as samples to be tested) were taken and crushed...

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Abstract

The invention provides a method for rapidly identifying repeated freeze-thaw meats. The method for rapidly identifying the repeated freeze-thaw meats comprises the steps of preparation of a sample tobe tested, MALDI-TOF-MS determination, data processing, and PCA analysis; wherein the sample m / z interval detected by the MALDI-TOF-MS method is400 to 3000 Da. The method for rapidly identifying repeated freeze-thaw meats provided by the invention can stably and accurately realize the identification of repeated freeze-thaw meats; the method is simple and easy to operate; and the result is intuitive.

Description

technical field [0001] The invention relates to the technical field of meat detection, in particular to a method for quickly identifying repeatedly frozen and thawed meat. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Frozen meat of poultry and livestock is an important form of meat products in domestic and foreign marketing and import and export trade. Therefore, the frozen storage of meat is the key link to ensure the safety of meat products. However, in real life, meat needs to go through many links from the source to the consumer. In the process of processing, transportation, storage, and consumption, due to unsound cold chain technology and irregular operation, fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/64
CPCG01N27/64
Inventor 陈相峰谢含仪李慧芝杨敏莉张峰
Owner SHANDONG ANALYSIS & TEST CENT
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