通过NIRS和NMR进行的新鲜猪肉质量评估:预测食用质量和阐明与关键化学成分的关系
Xiying Li1,2, Melindee Hastie1, Minh Ha1,3
1School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
Animals : an open access journal from MDPI
|October 29, 2025
概括
近红外光谱 (NIRS) 和核磁共振 (NMR) 显示出预测猪肉质量的潜力. 虽然存在相关性,但需要进一步的研究来提高这些对猪肉行业的非破坏性方法的准确性.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 澳大利亚猪肉行业需要有效的,非破坏性的方法来评估猪肉质量.
- 预测化学成分和感官属性对于消费者满意度和行业标准至关重要.
研究的目的:
- 评估近红外光谱 (NIRS) 和核磁共振 (NMR) 用于预测猪肉的化学成分和食用质量.
- 为肌肉内脂肪 (IMF),原,pH和感官属性 (温柔,多汁,口味喜好,整体喜好) 构建预测模型.
- 调查化学成分对猪肉食用质量的影响.
主要方法:
- 在猪肉肌肉 (Longissimus thoracis etumborum和Semimembranosus) 上应用NIRS和NMR技术.
- 化学分析肌肉内脂肪 (IMF) 含量,原蛋白含量和可溶性,以及pH值.
- 感官评估猪肉的温柔度,多汁度,口味的喜好,以及整体的喜好.
主要成果:
- NIRS显示与化学分析的IMF内容存在相关性.
- 核磁共振参数 (p2f,p21,p22,T22) 与特定肌肉中的IMF,pH和感官属性存在弱相关性.
- 原蛋白含量和pH与所有感官属性有关;IMF与口味喜好有关.
- 在SM肌肉和LTL肌肉之间的化学特性显示出弱相关性.
结论:
- NIRS和NMR显示出希望,但目前为猪肉的化学成分和感官特性提供了微弱的预测.
- 需要进行进一步的研究,以提高猪肉质量评估中NIRS和NMR的准确性和可靠性.
- 了解化学成分和感官属性之间的关系对于优化猪肉生产至关重要.
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