薄膜荧光传感器对冷藏鸭肉新鲜度的无损检测

Non-destructive Detection of Chilled Duck Meat Freshness Using Thin-film Fluorescence Sensor

目的:探究薄膜荧光传感器在肉品新鲜度检测中的可应用性,实现鸭肉新鲜度的无损、快速检测。方法:采用薄膜荧光传感器技术检测冷藏7 d内的鸭肉新鲜度,并测定其pH值、挥发性盐基氮(TVB-N)和生物胺含量,对传感器响应值与鸭肉新鲜度指标进行相关性分析。结果:pH值随贮藏时间的延长呈上升趋势,在贮藏第7天达到最大值;TVB-N含量随贮藏时间的延长而显著增加(P<0.05),在贮藏第7天达到17.51 mg/100 g,已超过限量值;生物胺中的色胺、腐胺、尸胺、章鱼胺和酪胺随贮藏时间的延长呈上升趋势,其中尸胺上升幅度最为明显,贮藏第7天时其含量是初始值的56.79倍。相关性分析结果表明,传感器响应值与生物胺总量的相关系数为-0.935(P<0.01),与TVB-N值和pH值的相关系数分别为0.841,0.857 (P<0.05)。回归分析表明,响应值与TVB-N值、苯乙胺之间呈指数相关,拟合的回归方程为y=0.154e^(-0.021x)和y=0.0664e^(-0.015x),决定系数分别为0.971和0.936,通过响应值能够较准确的预测TVB-N值和苯乙胺含量。结论:薄膜荧光传感器可用于鸭肉新鲜度的无损、快速和实时监测,为薄膜荧光传感器的应用提供理论参考,同时为肉类新鲜度检测提供新思路和技术支撑。

Objective: To explore the applicability of thin-film fluorescence sensor in the detection of meat freshness, and to realize the non-destructive and rapid detection of duck meat freshness. Methods: The freshness of duck meat within 7 days under cold storage was detected by thin-film fluorescence sensor technology, and its pH value, total volatile basic nitrogen(TVB-N) and biogenic amines content were determined. Correlation analysis and regression analysis between sensor response value and duck freshness indexes. Results: The pH value showed an upward trend with the prolongation of storage time, and reached the maximum on the 7 thday of storage;the content of TVB-N increased significantly during storage(P < 0.05), and the content of TVB-N has reached 17.51 mg/100 g at the 7 thday of storage, has exceeded the limit value;during storage, the biogenic amines of tryptamine, putrescine, cadaverine, octopamine and tyramine were all on the rise. Among them, cadaverine increased the most, and its content was 56.79 times the initial value on the 7 th day of storage. Correlation analysis showed that the correlation coefficient between the sensor response value and the total amount of biogenic amines was-0.935(P < 0.01), and the correlation coefficients with TVB-N value and pH value were0.841 and 0.857(P < 0.05), respectively. Regression analysis showed that there was an exponential correlation between the response value and TVB-N value, phenethylamine. The fitted regression equations are y = 0.154 e^(-0. 021 x)and y= 0.0664 e^(-0.015 x), and the coefficients of determination are 0.971 and 0.936, respectively. Through the response value,TVB-N and phenethylamine content can be predicted more accurately. Conclusion: The thin film fluorescence sensor can be used for non-destructive, rapid and real-time monitoring of duck meat freshness, which provides theoretical reference for the application of thin film fluorescence sensor, and provides new ideas and technical support for meat freshness detection.