FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 13-18.doi: 10.7506/spkx1002-6630-201311004

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Freshness Evaluation of Chilled Pork by Impedance Characteristics

SHI Li-min,HUANG Lan,LIANG Zhi-hong   

  1. 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
    2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
  • Received:2012-03-27 Revised:2013-03-09 Online:2013-06-15 Published:2013-06-03

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

CLC Number: