【作者】 黄丽娟；

【导师】 韩剑众；

【作者基本信息】 浙江工商大学 ， 食品科学， 2008， 硕士

【摘要】 现代饲料工业和集约化畜牧养殖业满足了肉品产量需求,但同时也使得肉质变劣。对肉质的评价,已有的传统感官品评方法人为因素较大,结果缺乏客观性和一致性:其它理化的或组织学的方法虽然一定程度上能反映肉的品质,但均不能满足现代畜牧养殖下的肉品生产和消费对肉品品质评价提出的要求。如何对宰后生鲜肉品进行品质评价、等级标注及新鲜度(货架寿命)的有效监控一直是肉品科学相关研究的焦点之一。伴随生物味觉(嗅觉)研究的深入及人们对感官品评的客观要求,模拟人舌头感觉功能的电子舌有了很大进展,在相关领域特别是一些食品行业(如牛奶、饮料、茶等)的质量控制、加工过程监测及货架期预测等得到了广泛的应用。然而迄今为止,在肉品品质的评价方面,未见电子舌在宰后肉品品质评价中的相关研究报道。本实验以不同品种的猪肉、鸡肉和鱼肉为对象,应用本实验室前期研制的多频大幅脉冲电子舌进行评价研究,旨在为肉质差异、新鲜度的快速准确识别提供相关的实验依据。实验结果表明:(1)以猪肉为代表,通过预备实验确定了肉样的检测参数。宜采用1:5(g/ml)的匀浆配比对样品进行预处理,适合猪肉样品质量品质差异区分辨识的传感器阵列为铂金电极、金电极、钛电极、钨电极和钯电极:在考察贮存过程中肉质的变化时,测定时间点可以天为计时单位;对盲样进行检测,结果表明电子舌的辨识准确率可达85%以上(p＜0.05),通过比较计算类别之间判别距离(马氏距离)与区分效果之间的关系,发现当不同肉样之间的判别距离d＞2时,即可实现有效区分。(2)利用预备实验确定的检测参数,对不同品种、部位、贮存时间条件下的各肉样进行了电子舌评价研究,表明电子舌能够有效区分不同肉样的肉质差异,并能很好地反映肉品在贮存过程中特定的整体变化规律,为利用电子舌进行肉品新鲜度和货架寿命的监控提供了实验基础。电子舌能够给出被测样品的一个整体质量特征信息,这为现代集约化养殖下肉品质量的分级、标注以及新鲜度(货架寿命)的监测控制提供了一个有效手段。本实验结果表明电子舌在肉品评价研究中具有重要的应用价值。更多还原

【Abstract】 The current feed industry and intensified animal husbandry have met the quantity requirement of the meat, meanwhile, the quality of meat decreases. The traditional sensory evaluation methods have many human factors, which result in the lack of objectivity and consistency. To some extension, the result with the physicochemical and histological methods can reflect the quality of meat; they can not meet the requirements of modern animal husbandry industry of meat production and consumption of meat quality assessment. The focus of meat science is how to monitor, rating labeling and freshness assessment of meat.With the increasing research on the biological taste and the requirement of sensory evaluation, the research of the electronic tongue which imitating the human beings’ tongue has been improved. In food industry, it is widely used to control and monitor the meat quality, and forecast the shelf-life span, such as the diary, beverage and tea. But so far, relative researches about electronic tongue on the assessment of meat quality have not been reported. The pork, chicken and fish were chosen as the experiment objects, the multifrequency large amplitude pulse tongue made by our laboratory was used in the assessment, in order to establish the evidence about meat difference and the speedy and precise differentiating of freshness.(1) The pork was measured as representative sample to determine the experiment parameters. As the pretreatment, the meat was mixed with distilled water in the ratio of 1:5 (g/ml). The suitable sensors array for analysis pork quality was the array with platinum electrode, gold electrode, titanium electrode, Tungsten (W) electrode, palladium electrode. In different storage time, the differences of meat was analyzed every 24h. The accuracy rate of the differentiating on the unknown samples reached above 85%(p<0.05). The separation terms were calculated between different clusters, and the relationship with the discrimination of work electrodes. The results showed when d (the separation term) > 2, different meat samples can be discriminated greatly.(2) The electronic tongue was applied in the discrimination of different meat samples, which comes from different species, different part of the bodies and different storage time. The measure parameters were determined according to the previous experiment. The result shows that the electronic tongue can classify different meat samples, and reflect the regulations of the change of meat in different storage time.The multifrequency large amplitude pulse tongue can be used for analysis of the integral quality characteristic of the samples. An effective method is provided to control and monitor the meat quality, and forecast the shelf-life span. The experiment showed that the electronic tongue is of great importance in the assessment of meat quality. Electronic tongue is used to analysis the integral quality characteristic of samples, An effective method is provided to control and monitor the meat quality, and forecast the shelf-life span. The experiment showed that the electronic tongue is of great importance in the assessment of meat quality.更多还原