注水肉快速筛查敏感指标探究

Exploration on Sensitive Indicators for Rapid Screening of Water-injected Meat

为筛查有效判定“注水肉”的关键指标,通过模拟当前违法注水案件所采用的方法(活体注水与注射或灌服违法添加物相结合)建立“注水肉”模型,利用HE染色法和低场核磁检测技术,研究生鲜肉和“注水肉”的肌纤维形态和水分分布差异;使用成组t检验分析方法和聚类分析K-Means算法,研究营养成分含量及水分/蛋白质比值的相关性和分布规律。结果显示:在水分、蛋白质、脂肪含量及水分/蛋白质比值等判定“注水肉”关键指标中,水分/蛋白质比值的效果最优,其对“注水肉”的识别率为88.9%,对生鲜肉的识别率为96.7%。结果表明,将水分/蛋白质比值作为敏感指标可有效鉴别生鲜肉和“注水肉”,可以用作判定“注水肉”的筛查指标。本研究为“注水肉”快速检测方法的建立提供了理论依据。

In order to screen the key indicators for identifying“water-injected meat”,the model of“waterinjected meat”was established through simulating the method(injecting water or illegal additives into live animals,or drenching illegal additives into live animals)adopted in current illegal cases.Then the differences of myofiber morphology and water distribution between fresh meat and“water-injected meat”were studied by HE staining and low field nuclear magnetic detection technology;and the correlation of nutrient content and water/protein ratio between the two kinds of meat were also studied by group-t testing and K-Means algorithm of cluster analysis,then the distribution rule of nutrient contents was explored.The results showed that,compared to the contents of water,protein and fat and other key indicators,water/protein ratio contributed to the best effectiveness for indentifying such meat,the identification rates for water-injected and fresh meat were 88.9%and 96.7%respectively.As a conclusion,water/protein ratio could be used as the sensitive indicator to distinguish fresh meat from“water-injected meat”as well as the screening indicator for identifying“water-injected meat”.Accordingly,a theoretical basis was provided to develop a rapid detection method for“water-injected meat”.