激光散射技术在PSE猪肉鉴定中的应用研究

The application of laser light scattering technology inpale, soft and exudative pork quality assessment

中文关键词:  光散射技术  猪肉  PSE肉  蛋白质结构  品质评价

英文关键词:laser scattering technology  normalpork  PSE pork  protein configuration  quality evaluation

中文摘要:

      目的 基于新兴的激光光散射技术, 用已知品质的肉样为研究对象, 通过测定其蛋白溶液的颗粒光散射特性, 寻求一个特征指标来判别正常猪肉与PSE肉, 进而判断该技术在PSE肉鉴定方面是否可行。方法 利用激光散射技术(动态光散射和静态光散射)比较正常猪肉和PSE肉总蛋白这两种溶液的颗粒光散射特性。结果 不同pH对正常猪肉总蛋白溶液的颗粒特性有较大影响: 低盐度时, 其分维系数df随pH的增加而减小; 盐浓度对正常猪肉总蛋白的df则影响较小。同时, 相同溶液环境下, PSE猪肉蛋白和正常猪肉蛋白的分维系数(df)具有差异性, 即两者蛋白颗粒特性具有明显差异。结论 针对食品蛋白体系, 在一定蛋白浓度范围内, 光散射技术是一种较为有效的方法。该技术具有用量少、用时短、精度高、无损伤接触等优点, 在食品品质快速分析检测方面具有潜在的应用价值。

英文摘要:

      Objective To establish a new method of laser light scattering (LLS) technique toidentify the normal pork and PSE (pale, soft and exudative) pork which was based on the particle characteristics of protein solutions.Normal and PSE pork as the samples wereused to seek an index which could distinguish the difference between the two trait quality of meat, and then to identify if LLS had potential use. Methods The particle properties of pork protein of two trait quality meat(normal pork and PSE pork) were compared via LLS technique. Results pH had great effect on the particle characteristics: under low NaCl concentration, the df of normal pork protein solution decreased while pH increased. In contrast, NaCl concentration had no such significant impact on df compared with pH. There were obvious differences in df between normal and PSE pork, which implied that the parameter of df assessed by LLS was able to be used to distinguish different trait quality of pork meat. Conclusion LLS technique was an effective method for food quality analysis with several advantages, such as low dosage, short time, high precision and no sample damage. Therefore, LLS technique had a potential value on rapid analysis in food quality testing.