使用化学测量分析进行胸的新鲜度/损坏的数学建模
Hyun-Jun Kim1, Hye-Jin Kim1, Hyun Cheol Kim1
1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea.
预测肉腐烂对于食品安全至关重要. 这项研究确定了九种关键代谢物,包括和谷氨酸,可以准确预测胸肉的腐烂点.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
背景情况:
- 肉腐烂带来了严重的食品安全和质量风险.
- 准确预测腐败是防止食物传播疾病和经济损失的关键.
研究的目的:
- 用肉质属性和代谢物来预测胸肉的腐烂点.
- 为了确定特定的代谢物,作为可靠的指标,肉腐烂.
主要方法:
- 胸肉在4°C的无氧条件下存储了13天.
- 分析了肉类的质量属性 (pH,滴水损失,颜色,挥发性基本[VBN],总有氧细菌[TAB]) 和代谢物.
- 用单变量,多变量和接收器操作特征 (ROC) 分析来识别和验证预测代谢物.
主要成果:
- 腐烂点是由VBN水平 (>20 mg/100 g) 和/或TAB数量 (>7 log CFU/g) 定义的.
- 最初确定了24种候选代谢物.
- 使用九种代谢物 (氨酸,甲氨酸,谷氨酸,三氨酸,乙酸,尿素5'-单酸,低氨酸,甘氨酸和谷氨酸) 的预测模型在曲线下实现了高ROC面积 (0.992).
结论:
- 这项研究成功地确定了9个关键代谢物,能够准确预测胸肉的腐烂.
- 这些已识别的代谢物为评估肉新鲜度和安全性提供了可靠的方法.
- 这些发现有助于开发用于监测和确保家禽产品质量的先进方法.
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