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    • 专利摘要:
    The invention discloses a judgment method of raw meat suitability for boiling process based on muscle fiber type, comprising: determining muscle fiber type compositions X1, X2, X3 and X4 in a raw meat sample to be judged; calculating values of Y1, Y2 and Y3 by inducing X1, X2, X3 and X4 into judgment models Y1, Y2 and Y3, comparing the values of Y1, Y2 and Y3, if the value of Y2 is the largest, the raw meat sample being judged to be suitable for boiling process, if the value of Y2 is the smallest, the raw meat sample being judged to be unsuitable for boiling process, and if the value of Y2 is in the middle, the raw meat sample being judged to be more suitable for boiling process. The present invention has simple and fast judgment process, low sample amount, and high judgment raten
    公开号:NL2026331A
    申请号:NL2026331
    申请日:2020-08-25
    公开日:2020-10-08
    发明作者:Zhang Chunhui；Wang Lisha；Li Xia
    申请人:Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences；
    IPC主号:
    专利说明:

    Judgment Method Of Raw Meat Suitability For Boiling Process Based On Muscle Fiber Type
    TECHNICAL FIELD The present invention relates to the field of quality analysis and detection of agricultural products, in particular to a judgment method of raw meat suitability for boiling process based on muscle fiber type.
    BACKGROUND Muscle fibers are the basic units that make up skeletal muscles, which account for 75-90% of skeletal muscles volume. The muscle fibers can be generally divided into MyHC type I, MyHC type IA, MyHC type IIX and MyHC type IIB four different types according to certain histological characteristics. The muscle fibers type compositions are closely related to meat quality characteristics, and the proportion of different types of muscle fibers in muscle directly affects the metabolic characteristics of muscles and the quality characteristics of fresh meat. But a judgment method of raw meat suitability for boiling process based on muscle fiber type has not been reported. The existing judgment method of raw meat suitability for boiling process includes performing boiling process of raw meat, performing sensory and texture evaluation on the meat products after boiling, and performing comprehensive evaluation whether the raw meat is suitable for boiling process by combining with boiling loss rate during boiling process. The judgment method has disadvantages of cumbersome and time-consuming process, and more sample consumption.
    SUMMARY An object of the present invention is to provide a judgment method of raw meat suitability for boiling process based on muscle fiber type, which provides an effective technical means for judging suitability of raw meat for boiling process. 1
    In view of object mentioned above and other advantages, the present invention provides a judgment method of raw meat suitability for boiling process based on muscle fiber type, including the following steps of: determining muscle fiber type compositions Xj, Xa, X3 and Xj in a raw meat sample to be judged; calculating values of Yj, Y2 and Y; by inducing X;, Xs, Xs and Xy into judgment models Yi, Y2 and Y3; comparing the values of Yj, Y, and Yj; if the value of Y, is the largest, the raw meat sample being judged to be suitable for boiling process; if the value of Y> is the smallest, the raw meat sample being judged to be unsuitable for boiling process; if the value of Y3 is in the middle, the raw meat sample being judged to be more suitable for boiling process; wherein, X; represents a percentage of muscle fiber MyHC type I, X, represents a percentage of muscle fiber MyHC type IIA, X3 represents a percentage of muscle fiber MyHC type IIX, and Xs represents a percentage of muscle fiber MyHC type LB; Y = -143 818X;+ 15.322 X;+ 63.656 X3+147.018 X4- 47.171; Y,=513.990X;+ 28.129 X»-97.768 X3-45.027 X4- 93.086; Y5=-75.287X,+ 28.297 X2+64. 721 X3+115.380 X4- 38.949.
    Preferably, in the judgment method of raw meat suitability for boiling process based on muscle fiber type, methods for determining muscle fiber type compositions Xi, Xs, Xs and X4 in a raw meat sample to be judged include immunohistochemical staining, NADH-TR staining, ATPase staining, biopsy, Detection by MyHC Kits, and Fluorescence quantitative PCR detection.
    Preferably, in the judgment method of raw meat suitability for boiling process based on muscle fiber type, a method for establishing the judgment models Y;, Y2 and Y3 comprising the steps of: step one, determining the muscle fiber type compositions Xj, X>, X3 and Xj of multiple longissimus dorsi muscle samples, multiple semitendinosus muscle samples, and multiple semimembranous muscle samples, respectively; step two, inputting X;, X>, X3 and Xs corresponding to the longissimus dorsi 2 muscle samples, the semitendinosus muscle samples, and the semimembranous muscle samples into a SPSS software, and performing judgment analysis by a canonical classification judgment method to obtain the judgment models Yi, Y> and Ys.
    Preferably, in the judgment method of raw meat suitability for boiling process based on muscle fiber type, in the step one, the multiple longissimus dorsi muscle samples are 90 longissimus dorsi muscle samples, the multiple semitendinosus muscle samples are 90 semitendinosus muscle samples, and the multiple semimembranous muscle samples are 90 semimembranous muscle samples.
    Preferably, in the judgment method of raw meat suitability for boiling process based on muscle fiber type, in the step one, a specific method for determining the muscle fiber type compositions X;, X>, Xs and X4 comprises: step a, cutting small pieces of 0.3 cm x 0.3 cm x 0.3 em in the direction of the muscle fibers of the samples, embedding with a cherry embedding agent, and pre-cooling on a freezing table for 15 minutes, performing continuous sectioning with a freezing microtome to prepare sections with a thickness of 8 um, and drying at room temperature; step b, adding a first antibody into the sections obtained in the step a, incubating at 37 °C for 60 minutes, and then washing with PBS buffer; step c‚ adding enhanced enzyme-labeled goat anti-rabbit IgG polymer into the sections obtained in the step b, incubating at room temperature for 30 minutes, and rinsing with PBS buffer; step d, placing the sections obtained in the step c into a freshly prepared DAB coloration solution, incubating at room temperature for 5-8 minutes, and rinsing with tap water; step e, performing re-staining of the sections obtained in step d with hematoxylin staining solution, performing dehydration and vitrification, and mounting; step f, observing and photographing the sections obtained in step e with a upright-set fluorescence microscope, and analyzing number percentage of each muscle fiber type with a Image-Pro plus 6.0 software.
    The present invention comprises at least the following substantial improvements and beneficial effects: The present invention only needs to measure the muscle fiber type compositions of the raw meat to judge whether the raw meat is suitable for boiling process. The judgment process is simple and fast, sample amount is low, and the judgment rate is as high as 98.1%, which provides an effective technique for judging 3 raw meat suitability for boiling process.
    Other advantages, objects, and features of the present invention will be showed in part through following description, and in part will be understood by those skilled in the art from study and practice of the present invention.
    BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a drawing of the muscle fiber type compositions in different parts of pork according to an embodiment of the present invention.
    Fig. 2 1s drawing of a canonical classification judgment function according to an embodiment of the present invention, where group! represents the longissimus dorsi muscle, group2 represents the semitendinosus muscle, and group3 represents the semimembranous muscle.
    DETAILED DESCRIPTION The present invention will now be described in further detail with reference to the accompanying drawings in order to enable person skilled in the art to practice with reference to the description.
    It should be noted that terms of "having", "containing" and "including" as used herein do not exclude presence or addition of one or more other elements or combinations thereof.
    It should be noted that experimental methods in the following embodiments are conventional methods unless noted otherwise, and reagents and materials can be obtained from commercial sources unless noted otherwise.
    Embodiment 1: determination of the muscle fiber type compositions in different parts of pork There are many methods for determining the muscle fiber type compositions Xj, Xo, X3 and X4 in a raw meat, including immunohistochemical staining, NADH-TR staining (nicotinamide adenine dinucleotide-tetrazolium reductase staining), ATPase 4 staining, biopsy, detection by MyHC Kits, and Fluorescence quantitative PCR detection,etc.
    The Embodiment adopts the immunohistochemical staining with complicated operation to classify muscle fibers in order that muscle fiber MyHC type IX is considered into a subsequent modeling process, and results obtained by the immunohistochemical staining can directly reflect the muscle fiber type compositions differences in different parts muscles (raw meat). A specific determination method of the immunohistochemical staining comprises the following steps of: step a, cutting small pieces of 0.3 cm x 0.3 cm x 0.3 cm in the direction of the muscle fibers of samples, embedding with a cherry embedding agent, pre-cooling on a freezing table for 15 minutes, performing continuous sectioning with a freezing microtome to prepare sections with a thickness of 8 um, and drying at room temperature; step b, adding a first antibody (there are BA-D5, SC-71, BF-35 and BF-F3 four first antibody purchased from Developmental Studies Hybridoma Bank, Towa City, IA, USA, and one kind first antibody 1s added dropwise to each piece) into the sections obtained in the step a, incubating at 37 °C for 60 minutes, and then washing 3 times with PBS buffer, 3 minutes each time; step c¢, adding enhanced enzyme-labeled goat anti-rabbit IgG polymer into the sections obtained in the step b, incubating at room temperature for 30 minutes, and rinsing 3 times with PBS buffer, 3 minutes each time; step d, placing the sections obtained in the step c into a freshly prepared DAB coloration solution, incubating at room temperature for 5-8 minutes, and rinsing with tap water; step e, performing re-staining of the sections obtained in step d with hematoxylin staining solution, performing dehydration and vitrification, and mounting; step f, observing and photographing the sections obtained in step e with a upright-set fluorescence microscope, analyzing number percentage of each muscle fiber type with a Image-Pro plus 6.0 software, and the results being shown as Fig. 1 and table 1. 5
    Table 1 The muscle fiber type compositions in different parts muscles Index Longissimus dorsi Semitendinosus Semimembranous muscle muscle muscle emee) ver | omw] var
    7.20+1.25° 41.03£1.65 14.01£1.1° MyHC type I (%) Muscle fiber MyHC type IIA 7.3742.6° 35.643.44 16.362 29° (%) Muscle fiber MyHC type IIX 19.89+3.78" 32.0645° 349813 34° (%) Muscle fiber MyHC type IIB 60.38+2.87 16.8743 .8° 50.07+2.53" (70) Note: The data in the table are average + standard deviation, different letters a, b, ¢ in the same row indicate that the same index has significant differences, and P is less than 0.05. It can be seen from the Table 1 that there are significant differences in the muscle fiber type compositions in different parts muscle. Embodiment 2: establishment and evaluation of a judgment model The longissimus dorsi muscle, the semitendinosus muscle, and the semimembranous muscle are typical muscles in three different parts. Before establishing the judgment model, a sensory evaluation, a boiling loss analysis, and texture characteristics analysis of boiled meat products are performed. The comprehensive evaluation of the analysis results shows that the semitendinosus muscle 1s more suitable for boiling. Therefore, raw meat with similar quality to the semitendinosus muscle should be selected during a boiling process. 6
    The Embodiment adopts SPSS software to judge and analyze the data of the muscle fiber types in different parts obtained in Embodiment 1, and to establish a canonical classification judgment function (judgment model) of the muscle in each part, and the judgment model is as follows: Y = -143 818X;+ 15.322 X;+ 63.656 X3+147.018 X4- 47.171; Y2= 513.990X;+ 28.129 X,-97.768 X3-45.027 X4- 93.086; Y3=-75.287X7+ 28.297 X2+64. 721 X3+115.380 X4- 38.949.
    In the above judgment model, X; represents a percentage of muscle fiber MyHC type I, X: represents a percentage of muscle fiber MyHC type IIA, X; represents a percentage of muscle fiber MyHC type IIX, and X, represents a percentage of muscle fiber MyHC type IIB. If a determination method of the muscle fiber type compositions of the raw meat cannot be used to distinguish muscle fiber MyHC type IIX, such as NADH-TR staining, then X3=0 in the judgment model.
    It can be seen from the Fig 2 that the judgment model established in the present invention has much better judgment effect, and can be used for raw meat suitability for boiling process.
    When the raw meat are judged, firstly, determining the muscle fiber type compositions X;, Xp, Xz and X4 in a raw meat sample to be judged; secondly, calculating values of Y}, Y2 and Y3 by inducing X1, X,, X3 and Xy into judgment models Y,, Y; and Ys; and thirdly, comparing the values of Yi, Y; and Yj; if the value of Y2 is the largest, the raw meat sample is judged to be suitable for boiling process; if the value of Y is the smallest, the raw meat sample is judged to be unsuitable for boiling process; if the value of Y is in the middle, the raw meat sample is judged to be more suitable for boiling process; The above judgment model is used to classify the samples. If Y; is the largest, the sample is determined to be the longissimus dorsi muscle, if Y; is the largest, the sample is determined to be the semitendinosus muscle, and if Y3 is the largest, the sample is determined to be the semimembranous muscle. The results are shown in the Table 2.
    7
    Table 2 Judgment results of muscles in different parts longissimus | semitendinos | semimembranous dorsi us muscle muscle muscle back date longissimus dorsi substitutio muscle n test semitendinosus muscle semimembranous 4 muscle judging 100 100 95.6 98.5 rate (%) Cross date Longissimus dorsi validation muscle semitendinosus 90 muscle semimembranous 5 85 muscle judging 100 100 94.4 98.1 rate (%0) It can be seen from the Table 2 that four semimembranous muscle samples are only misjudged, and the overall judging rate is 98.5% in the back substitution test. Five semimembranous muscle samples are only misjudged, and the overall judging rate is
    98.1% in the cross validation. It is indicated that the the muscle fiber type compositions can be used to judge whether a muscle sample is suitable for boiling process. 8
    Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments, and can be applied in various fields suitable for the present invention. For ordinary skilled person in the field, other various changed model, formula and parameter may be easily achieved without creative work according to instruction of the present invention, changed, modified and replaced embodiments without departing the general concept defined by the claims and their equivalent are still included in the present invention. The present invention is not limited to particular details and illustrations shown and described herein.
    9
    权利要求:
    Claims (5)
    [1]
    Method for assessing the suitability of raw meat for cooking process based on muscle fiber type, characterized in that the method comprises the steps of: - determining compositions of muscle fiber type X1, X2, X3 and X4 in a raw meat sample to be assessed; - calculating values of Y1, Y2 and Y3 by inducing X1, X2, X3 and X4 in assessment models Y1, Y2 and Y3; - comparing the values of Y1, Y2 and Y3; if the value of Y2 is greatest, the raw meat sample is judged to be suitable for the cooking process; if the value of Y2 is the smallest, the raw meat sample is assessed as unsuitable for the cooking process; and if the value of Y2 is in the middle, the raw meat sample is judged to be more suitable for the cooking process; wherein X1 represents a percentage of muscle fiber MyHC type I, X2 represents a percentage of muscle fiber MyHC type IIA, X3 represents a percentage of muscle fiber MyHC type IIX, and X4 represents a percentage of muscle fiber MyHC type IIB; Y1 = -143.818X; + 15.322X, + 63.656X3 + 147.018X4-47.171; Y2 = 513,990X + 28.129%; - 97,768X3 - 45,027 X4- 93086; Y3 = -75.287X; + 28.297X; + 64.721X3 + 115.380X, - 38.949.
    [2]
    A method for evaluating the suitability of raw meat for cooking process based on muscle fiber type according to claim 1, characterized in that methods for determining the compositions of muscle fiber type X1, X2, X3 and X4 in a raw meat sample to be evaluated immunohistochemical coloring, NADH- TR staining, ATPase staining, biopsy, detection by MyHC kits, and fluorescence quantitative PCR detection.
    [3]
    A method for assessing the suitability of raw meat for a muscle fiber type cooking process according to claim 1, characterized in that a method for determining the assessment models Y1, Y2 and Y3 comprises the steps of: - step one, determining the compositions of muscle fiber type X1, X2, X3 and X4 from multiple longissimus dorsi muscle samples, multiple semitendinosus muscle samples, and multiple semimembranous muscle samples, respectively; - step two, entering X1, X2, X3, and X4 corresponding to the longissimus dorsi muscle samples, the semitendinosus muscle samples, and the semimembranous muscle samples into a SPSS software, and performing assessment analysis by means of a canonical classification evaluation method to obtain the evaluation models Y1, Y2 and Y3.
    [4]
    A method for evaluating the suitability of raw meat for muscle fiber type cooking process according to claim 3, characterized in that in step one the plurality of longissimus dorsi muscle samples are 90 longissimus dorsi muscle samples, the plurality of semitendinosus muscle samples are 90 semitendinosus muscle samples. , and the multiple semimembranous muscle samples are 90 semimembranous muscle samples.
    [5]
    A method for assessing the suitability of raw meat for muscle fiber type cooking process according to claim 3, characterized in that in step one, a specific method for determining the compositions of muscle fiber type X1, X2, X3 and X4 comprises: step a , cutting small pieces of 0.3 cm x 0.3 cm x 0.3 cm towards the muscle fibers of the samples, embedding with a cherry mountant, and precooling on a freezer table for 15 minutes, performing cutting continuously with a freeze microtome to prepare sections with a thickness of 8 µm, and drying at room temperature; step b, adding a first antibody to the sections obtained in step a, incubating at 37 ° C for 60 minutes, then washing with PBS buffer; step c, adding an enhanced enzyme-labeled goat anti-rabbit IgG polymer to the sections obtained in step b, incubating at room temperature for 30 minutes, and rinsing with PBS buffer; step d, placing the sections obtained in step c 11 in a freshly prepared DAB staining solution, incubating at room temperature for 5 to 8 minutes, and rinsing with tap water; step e, performing recoloring the sections obtained in step d with hematoxylin staining solution, performing desiccation and vitrification and mounting; step f, observing and photographing the sections obtained in step e with an upright fluorescence microscope, and analyzing the count percentage of each muscle fiber type with an Image-Pro plus 6.0 software.
    12
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    CN110910961A|2020-03-24|
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    CN201911228088.1A|CN110910961A|2019-12-04|2019-12-04|Method for judging cooking processing suitability of raw meat based on muscle fiber type|
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