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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p H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p H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。
OBJECTIVE Based on the emerging laser light scattering technique, using the known quality meat samples as the research object, the particle light scattering properties of the protein solution were determined, and a characteristic index was searched to discriminate normal pork from PSE meat. Identification is feasible. Methods The light scattering properties of two solutions of normal pork and PSE total protein were compared by laser light scattering (dynamic light scattering and static light scattering). Results The different p H had a significant effect on the particle properties of normal pork total protein solution: at low salinity, the fractional dimensionality df decreased with the increase of p H; and the salt concentration had less effect on the df of normal pork total protein . At the same time, the fractal dimension coefficient (df) of PSE pork protein and normal pork protein are different under the same solution environment, that is, the protein particle characteristics of the two proteins have obvious differences. Conclusions For food protein systems, light scattering is a more effective method in a certain protein concentration range. The technology has the advantages of less dosage, short time, high precision, no damage and contact, and has potential application value in rapid analysis of food quality.