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一种基于电化学阻抗结合感官评价的猪肉品质分类新的图像评估方法。

A Novel Image-Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation.

作者信息

Mao Yuezhong, Yan Chuanyong, Liu Xiaotong, Shi Shuangni, Qin Yumei, Tian Shiyi

机构信息

School of Food Science and Biotechnology Zhejiang Gongshang University Zhejiang China.

Food Nutrition Science Centre, School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China.

出版信息

Food Sci Nutr. 2024 Dec 10;13(1):e4600. doi: 10.1002/fsn3.4600. eCollection 2025 Jan.

DOI:10.1002/fsn3.4600
PMID:39803253
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11717012/
Abstract

Rapid detection of pork quality has garnered increasing attention due to its status as one of the most widely consumed meats in the world. This study developed an electrochemical impedance combined with sensory evaluation method to achieve real-time imaging and quality assessment of pork. The optimal parameters for pork detection were determined through system performance tests and a Design of Experiment, which included the use of an adjacent excitation pattern, an excitation current of 15 mA at 10 kHz, a detector diameter of 5 cm, and stainless-steel electrodes embedded in the pork. This method facilitated real-time imaging, evaluated the distribution of lean and fat, and accurately distinguished different qualities, demonstrating strong correlation with sensory assessments. Furthermore, it could assess pork with varying levels of freshness, achieving a distinguishing index of 99.93. Hence, this approach holds promising potential for applications in the domain of meat quality assessment.

摘要

由于猪肉是世界上消费最广泛的肉类之一，其品质的快速检测受到了越来越多的关注。本研究开发了一种结合感官评价的电化学阻抗方法，以实现猪肉的实时成像和品质评估。通过系统性能测试和实验设计确定了猪肉检测的最佳参数，包括使用相邻激励模式、10kHz时15mA的激励电流、5cm的探测器直径以及嵌入猪肉中的不锈钢电极。该方法有助于实时成像，评估瘦肉和脂肪的分布，并准确区分不同品质，与感官评估显示出很强的相关性。此外，它可以评估不同新鲜度水平的猪肉，区分指数达到99.93。因此，这种方法在肉类品质评估领域具有广阔的应用前景。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/35ff7b054444/FSN3-13-e4600-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/d881a9114bd2/FSN3-13-e4600-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/77a6931451e1/FSN3-13-e4600-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/9b9ad392d00a/FSN3-13-e4600-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/7b40c165628f/FSN3-13-e4600-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/e8ee60cace9c/FSN3-13-e4600-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/35ff7b054444/FSN3-13-e4600-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/d881a9114bd2/FSN3-13-e4600-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/77a6931451e1/FSN3-13-e4600-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/9b9ad392d00a/FSN3-13-e4600-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/7b40c165628f/FSN3-13-e4600-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/e8ee60cace9c/FSN3-13-e4600-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16d7/11717012/35ff7b054444/FSN3-13-e4600-g007.jpg

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Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality.乳化香肠用酵母蛋白作为动物脂肪替代品：对营养成分、空间结构、凝胶性能和感官质量的影响。
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Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs.
超声辅助烹饪对猪肉丸子理化性质和微观结构的影响。
Meat Sci. 2024 Feb;208:109382. doi: 10.1016/j.meatsci.2023.109382. Epub 2023 Nov 4.
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Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review.电子鼻、电子眼和电子舌在肉和肉类产品质量、安全和保质期中的应用：综述。
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