Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland.
Institute of Fundamental Technological Research, Polish Academy of Sciences, ul. Pawińskiego 5B, 02-106 Warsaw, Poland.
Food Chem. 2021 Jun 30;348:128907. doi: 10.1016/j.foodchem.2020.128907. Epub 2020 Dec 24.
An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples is presented. To this end, the ultrasonic wave velocity (f=5MHz) in the investigated meat samples was measured. The measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant (p<0.001) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat. The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated.
介绍了一种创新的分析超声方法，用于鉴定和研究机械分离肉（MSM）样品。为此，测量了所研究的肉样品中的超声波速度（f=5MHz）。测量的超声波速度范围在 1553.4 到 1589.9 m/s 之间。研究了以下几种情况：1）手去骨鸡胸肉碎，2）来自鸡骨架的低压 MSM，3）来自鸡锁骨的低压 MSM，4）来自鸡骨架的高压 MSM，5）来自鸡锁骨的高压 MSM。对于每种被研究的肉类，超声速度都存在显著的统计学差异（p<0.001）。在被研究的肉类中，超声速度与蛋白质、脂肪、钠和密度含量之间存在高度显著的相关性。该研究证明了所开发的超声方法可用于鉴定各种肉类，并确定蛋白质、脂肪、钠和密度的含量。
