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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction
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Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction

机译：可见光谱和氧化还原电位可作为最终pH值的替代品，用于预测烹饪产量

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The opportunity to use redox potential and visible spectroscopy for cooking yield prediction was investigated in processed meat. Whereas the relationship between ultimate pH (pHu) and cooking yield is well documented, the redox potential may help to understand the meat quality response in processed meat. Visible spectroscopy was tested as a more reliable alternative to pHu. Two experiments were run on cooked cured hams (SM) and loins (LD). To increase the meat quality variability, processing was performed with deboned and bone-in hams, and with loins stored under modified atmosphere or vacuum. Redox potential determination was carried out according to Rodel study [1] and visible spectfa were collected with a spectrocolorimeter. The meat was processed following industrial standards and materials. Individual traceability was maintained from brine injection to slicing. For the 2 experiments, a strong relationship was confirmed between pHu and cooking yield (r=0.79, r=0.70) while the correlations with redox potential was not significant (r=-0.21, r=-0.24, SM and LD respectively). PLS cross-validation treatment of visible spectra showed high prediction level for the cooking yield of hams (r=0.70 and rmsec=2.1) and loins (r=0.67 and rmsec=2.0), not far from the pHu prediction level (rmse=1.8 and rmse=1.9, for SM and LD respectively). Redox potential measurements did not explain cooking yields variations for cured hams and loins, but a strong relationship was confirmed with pHu. PLS results suggest that visible spectroscopy might be considered as an alternative to pHu for cooking yield prediction.
机译：在加工肉中研究了使用氧化还原电势和可见光谱法预测烹饪产量的机会。尽管最终pH（pHu）与蒸煮产量之间的关系已得到充分证明，但氧化还原电势可能有助于了解加工肉中的肉质响应。测试了可见光谱作为pHu的更可靠的替代品。在煮熟的火腿（SM）和里脊肉（LD）上进行了两个实验。为了增加肉的质量变异性，使用去骨火腿和去骨火腿以及在改良的气氛或真空下储存的里脊肉进行加工。根据Rodel研究[1]进行氧化还原电势测定，并使用分光色度计收集可见光。肉按照工业标准和材料进行加工。从注入盐水到切片，均保持了可追溯性。在这两个实验中，证实了pHu与蒸煮产量之间有很强的关系（r = 0.79，r = 0.70），而与氧化还原电位的相关性不显着（分别为r = -0.21，r = -0.24，SM和LD）。可见光谱的PLS交叉验证处理显示了对火腿（r = 0.70和rmsec = 2.1）和里脊肉（r = 0.67和rmsec = 2.0）的烹饪产量的高预测水平，离pHu预测水平不远（rmse = 1.8）和rmse = 1.9（分别用于SM和LD）。氧化还原电位的测量结果不能解释腌火腿和里脊肉的烹饪产量变化，但是与pHu的关系很强。 PLS结果表明，可见光谱法可以替代pHu来预测烹饪产量。

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