阻抗特性评价猪肉的新鲜度

doi:10.7506/spkx1002-6630-201311004

摘要/Abstract

摘要：

新鲜度是评价冷鲜猪肉质量的最重要的指标之一，可以测量猪肉的电特性方法来快速检测猪肉的鲜度。采用CAUBM-2型肉品阻抗测量系统，(23±2)℃条件下将仪器探针沿肉的平行纹路垂直插于肉体中，并同时用半微量定氮法测定挥发性盐基氮(TVB-N)含量、直接烘干法测水分含量、索氏抽提法测脂肪含量、国标法检测细菌菌落总数。结果表明：随冷鲜猪肉的腐败状况变化，复阻抗虚部变化规律性较强，其特征频率点右移且逐渐增大，膜容抗Cm也随时间呈现减小的趋势，故而特征频率点和Cm都可以作为评价冷鲜猪肉新鲜度的一个指标；目前国家标准以TVB-N含量作为新鲜程度的一个重要指标，结果证实阻抗特性与TVB-N含量高度相关。

关键词: 新鲜度, 猪肉, 阻抗特性, TVB-N

Abstract:

Freshness is one of the most important indicators to evaluate the quality of chilled pork, which can be determined
by measuring electrical characteristics. Using CAUBM-type Ⅱ meat impedance measurement system, the electrical
characteristics of chilled pork along myofibers (electrodes located longitudinally to the myofiber axis) and across myofibers
(electrodes transversally to the myofiber axis) were analyzed in this study. At the same time, total volatile basic nitrogen (TVB-N),
moisture, fat content and colony formation unit in pork was determined by semi micro-quantitative nitrogen method, direct
drying method, Soxhlet extraction method and the national standard method, respectively. The results showed that the imaginary
part of complex impedance showed regular changes with progressive deterioration of fresh pork. Its characteristic frequency
points moved to the right and increased gradually, condensance, Cm, also showed a decreasing trend during the deterioration
process. These results indicate that both characteristic frequency points Cm and can be used as indicators for evaluating the
quality of chilled pork. Currently, TVB-N is used as an important index for pork freshness in the national standard. Our results
show that impedance characteristics are highly correlated with TVB-N in meat, and thereby have potential applications for
quick evaluation of pork freshness.

Key words: freshness, pork, impedance characteristics, TVB-N

中图分类号:

R155.5

石丽敏，黄岚，梁志宏. 阻抗特性评价猪肉的新鲜度[J]. 食品科学, 2013, 34(11): 13-18.

SHI Li-min，HUANG Lan，LIANG Zhi-hong. Freshness Evaluation of Chilled Pork by Impedance Characteristics[J]. FOOD SCIENCE, 2013, 34(11): 13-18.

参考文献

[1] 黄丽娟, 韩剑众. 生肉新鲜度评定方法研究进展[J].肉类研究,2007 (6):37-39.
[2] 吴定. 肉新鲜度检测指标评价[J] .肉品卫生, 1994,(8):23.
[3] 侯瑞峰, 黄岚, 王忠义. 肉品新鲜度检测方法[J]. 现代科学仪器, 2005(5):76-79.
[4] 耿爱琴, 郑国锋. 浅述肉类新鲜度的检测方法[J]. 肉类工业, 2006(12):37-39.
[5] ROGERS E K，D'COSTA E J，SOLLARS J E,et al. Measurement of meat freshness in situ with a biosensor array[J].Food Control,1993,4(3) :149-154.
[6] 柴春祥, 杜利农, 范建. 电子鼻检测猪肉新鲜度的研究[J]. 食品科学, 2008, 29(9):444-447.
[7] 崔海英，曾名勇.鱼肉鲜度快速检测技术新进展[J].水产科学，2004,23(7):36-38.
[8] LEROY B,LAMBOTTE S,DOTREPPE O,et al. Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra[J].2004,66(1):45-54.
[9] DOLAN A,BURGESS C M, et al. Application of quantitative reverse-transcription PCR (qRT-PCR) for the determination of the total viable count (TVC) on meat samples[J]. Journal of Applied Microbiology. ISSN 1364-5072,2010:91-98.
[10] 吴浩,郭培源,毕松,等.基于Matlab的神经网络猪肉新鲜度测定与研究[J].农机化研究,2010, 32(8):113-116.
[11] 宋华宾,马成林,高晓伟.应用电导率测定猪肉新鲜度的试验研究[J].吉林畜牧兽医,1999(5):4-5.
[12] Higbie A D, Bidner T D, Matthews J, et al. Prediction of swine carcass composition by total body electrical conductivity (TOBEC)[J]. Animal Science, 2002, 80(1): 112－113.
[13] Altmann M, Pliquett U. Prediction of intramuscular fat by impedance spectroscopy[J]. Meat Science, 2006, 72(4): 666－671.
[14] Martinsen ?rjan G, GRIMNES S, MIRTAHERRI P. Non-invasive measurements of post-mortem changes in dielectric properties of haddock muscle-a pilot study[J]. Journal of Food Engineering,2000,43:189-192.
[15] 张军,李小昱,王为,等.用阻抗特性评价鲫鱼鲜度的试验研究[J].农业工程学报,2007,6(23):44-47.
[16] GEDDES L A，BAKER L E. Principles of applied biomedical instrumentation[J].John Wiley & Sons, New York,19 68,5( 2):150-205.
[17] Martinsen ?rjan G,GRIMNES S. Bio-impedance and bioelectricity basics[J].Great Britain :ACADEMICP RESS,2 000.
[18] Cole K S，Cole R H. Dispersion and absorption in dielectrics[J].J. Chem.phys,1941,9 (4 ): 341-351.
[19] Cole KS．Electric impedance ofsuspensions ofspheres.[J].Gen．Physiol，1928，12(1)：29-36.
[20] 丁强.基于电物特性的鲜肉品质检测模块研制及应用研究[D].北京：中国农业大学，2009.
[21] Jean-Louis Damez , Sylvie Clerjon, S Abouelkaram, Jacques LepetitDielectric behavior of beef meat in the 1-1500 kHz range: Simulation with the Fricke/Cole–Cole modelMeat Science 77 (2007) 512–519.
[22] Schwan H．P．determination of Biological impedance[J]．Physical techniques in biomedical
research，1963，6(4)：323-406.
[23] Schwan, H. P. (1957). Electrical properties of tissue and cell suspensions.Advances in biological and medical physics (Vol. 5, pp. 147–209). NewYork: Academic Press.
[24] Oldham N M，Overview of bioelectricalimpedance analyzers，Am．J.Clin．Nutr．1996，64，405-12.
[25] 丁强,王忠义,黄岚,等.便携式猪肉阻抗谱检测系统研制[J].农业工程学报,2009,25(12):138-143.
[26] 刘魁武，成芳，林宏建，等.可见/近红外光谱检测冷鲜肉中脂肪、蛋白质和水分含量[J].光谱学与光谱分析，2009,29(1):102-105.
[27] 中国疾病预防控制中心营养与食品安全所. GB/T5009.44-2003肉与肉制品卫生标准的分析方法[S]. 北京：中华人民共和国卫生部中国国家标准化管理委员会，2003.
[28] 中华人民共和国卫生部.GB4789.2-2010食品安全国家标准食品微生物检验菌落总数测定[S].北京：中华人民共和国卫生部，2010.
[29] 卫生部食品卫生监督检验所.GB/T5009.6-2003食品中脂肪的测定[S]. 北京：中华人民共和国卫生部中国国家标准化管理委员会，2003.
[30] 中华人民共和国卫生部.GB5009.3-2010食品安全国家标准食品中水分的测定[S].北京：中华人民共和国卫生部，2010.
[31] 中国标准出版社.食品卫生检验方法理化部分[M].北京：中国标准出版社，1996:161-169.
[32] 李苗云, 张秋会, 高晓平, 等. 冷却猪肉贮藏过程中腐败质量指针的关系研究[J]. 食品与发酵工程, 2008,34(7) :168-171.
[33] 赵光辉，黄现青，李苗云，等.冷却猪肉中腐败微生物鉴定及其消长规律的研究[J].中国食品卫生杂质，2011,23(4):297-301.
[34] GrifiSths H．Tissue spectroscopy with electrical impedance tomo-graphy：Computer simulations[J]．IEEE Trans Biomed Eng．1995，42(9)：948-954．
[35] 张国鹏，董秀珍，尤富生，等．小猪血液的多频电阻抗特性及其等效电路模型的研究[J]．航天医学与医学工程，2006，19(1)：51-55．