猪肉肉色评分与色度值、大理石花纹评分及肌内脂肪含量回归模型的建立
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摘要
肉色给消费者最直接的视觉感受,是消费者选择肉类产品的重要指标之一。肉色的测定主要有肉色感官评分和色度测定两种方法。早期的肉色测定通常采用肉色评分,目前常采用色度仪测定。这两种方法测定的肉色不能直接比较,需要建立一个转化模型,将色度仪测定结果转化成肉色评分,但这方面的研究鲜有报道。由于肉色受到肌内脂肪含量的影响,因此在建立回归模型时需要剔除肌内脂肪含量的影响。研究以584头杜长大商品猪为研究对象,测定了肉色评分、色度值(L*、a*和b*)、大理石纹评分和肌内脂肪含量,探究肉色评分与其它测量性状之间的相关性,并建立色度值转换成肉色评分的转换模型。结果表明肉色评分与L*呈强负相关(r<-0.89),与a*、b*和大理石纹评分呈显著相关,与肌内脂肪含量的相关不显著(r<-0.014 2,P=0.733 2)。一共建立了3个回归模型,即肉色评分对L*和a*的回归(模型1),肉色评分对L*、a*和大理石纹评分的回归(模型2),以及肉色评分对L*、a*和肌内脂肪含量的回归(模型3)。这3个回归模型的校正拟合度均大于0.80,预测的准确率也都大于0.89,均可用来预测肉色评分。模型3的校正拟合度最高,其次为模型2,因此,有肌内脂肪含量时优先选用模型3,无肌内脂肪含量但有大理石纹评分时优先选用模型2。选取了预测模型后,就可以将色度值转换成肉色评分,从而实现色差仪测定的肉色与肉色评分之间的比较。
Meat color gives the most direct visual feeling to the consumer,and it is also one of the impor?tant criteria for consumers to choose meat products.Meat color is usually measured by meat color score and col?orimeter.In the past,meat color scoring was the main method,but now colorimetry has been taking its place.Meat color scoring and colorimetric value can't compare to each other directly,a regression model is needed to convert colorimetric value into meat color score.Until now,there are few research reports about the conversion.Since intramuscular fat content will affect meat color,its effect needs to be removed when establishing the re?gression model of meat color score.In this study,meat color score,colorimetric values(L*,a*and b*),marbling score and intramuscular fat content were determined in a Duroc ×(Landrace × Yorkshire)commercial popula?tion with 584 pigs.The correlations between meat color score and the other recorded traits were calculated,and the regression model of meat color score on colorimetric value,marbling score and intramuscular fat content was established.Meat color score was significantly correlated with the other recorded traits except intramuscular fat content,and the correlation with the L*was the strongest(r<-0.89).Three regression models were established,which were regression models of meat color score on L*and a*(model 1),on L*,a*and marbling score(model2)and on L*,a*and intramuscular fat content(model 3),respectively.For each of the 3 models,the determi?nant coefficient was greater than 0.80,and the prediction accuracy was more than 0.89.The adjusted R2 value of model 3 was the largest,followed by that of model 2,so model 3 was better than the other 2 models when intra?muscular fat content was available,and model 2 was better than model 1 when intramuscular fat content was un?available and marbling score available.After the colorimetric value has been converted into meat color score us?ing the selected predicting model,it could compare to meat color score.
Meat color gives the most direct visual feeling to the consumer,and it is also one of the impor?tant criteria for consumers to choose meat products.Meat color is usually measured by meat color score and col?orimeter.In the past,meat color scoring was the main method,but now colorimetry has been taking its place.Meat color scoring and colorimetric value can't compare to each other directly,a regression model is needed to convert colorimetric value into meat color score.Until now,there are few research reports about the conversion.Since intramuscular fat content will affect meat color,its effect needs to be removed when establishing the re?gression model of meat color score.In this study,meat color score,colorimetric values(L*,a*and b*),marbling score and intramuscular fat content were determined in a Duroc ×(Landrace × Yorkshire)commercial popula?tion with 584 pigs.The correlations between meat color score and the other recorded traits were calculated,and the regression model of meat color score on colorimetric value,marbling score and intramuscular fat content was established.Meat color score was significantly correlated with the other recorded traits except intramuscular fat content,and the correlation with the L*was the strongest(r<-0.89).Three regression models were established,which were regression models of meat color score on L*and a*(model 1),on L*,a*and marbling score(model2)and on L*,a*and intramuscular fat content(model 3),respectively.For each of the 3 models,the determi?nant coefficient was greater than 0.80,and the prediction accuracy was more than 0.89.The adjusted R2 value of model 3 was the largest,followed by that of model 2,so model 3 was better than the other 2 models when intra?muscular fat content was available,and model 2 was better than model 1 when intramuscular fat content was un?available and marbling score available.After the colorimetric value has been converted into meat color score us?ing the selected predicting model,it could compare to meat color score.
引文
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[11]Guo Y,Qiu H,Xiao S,et al.A genome-wide association study identifies genomic loci associated with backfat thickness,carcass weight,and body weight in two commercial pig populations.[J].Journal of Applied Genetics,2017,58(4):1-10.
[12]Duan Y,Huang L,Xie J,et al.Effect of temperature and pH on postmortem color development of porcine M. longissimusdorsi and M. semimembranosus[J].Journal of the Science of Food&Agriculture,2013,93(5):1206-1210.
[13]Liu X,Xiong X,Yang J,et al.Genome-wide association analyses for meat quality traits in Chinese Erhualian pigs and aWestern Duroc×(Landrace×Yorkshire)commercial population[J].Genetics Selection Evolution,2015,47(1):44.
[14]Ferreira V L P,Fernandes S V,Yotsuyanagi K.The colour of chicken and pork meat loaf with added cured bovine blood asevaluated by the RAB,Hunter Lab L*a*b*and XYZ CIE systems[J]. Revista Espa?ola de Cienciay Tecnología deAlimentos,1994(34):311-322.
[15]Dvorák P,Musilova H,Svarcova I.On-line measurements of colour of pork[J].Fleischwirtschaft International Journal forMeat Production&Meat Processing,2001:89-91.
[16]孙京新,汤晓艳,周光宏,等.宰后冷却工艺对冷却猪肉肉色、质量分类的影响[J].农业工程学报,2006,22(8):203-208.Sun J X,Tang X Y,Zhou G H,et al.Effects of different post mortem chilling technologies on chilled pork color and qualityclassification[J].Transactions of the CSAE,2006,22(8):203-208.
[2]黄彩霞,冯岗,卢凌,等.基于食品测色仪的肉色变化规律研究[J].食品安全质量检测学报,2012,3(6):627-632.Huang C X,Feng G,Lu L,et al.Characteristics of meat color using food color measuring instrument[J].Journal of Food Safe?ty and Quality,2012,3(6):627-632.
[3]Mancini R A,Hunt M C.Current research in meat color[J].Meat Science,2005,71(1):100-121.
[4]O′Neill D J,Lynch P B,Troy D J,et al.Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat[J].Meat Science,2003,64(2):105-111.
[5]Hornsey H C.The colour of cooked cured pork.I.—Estimation of the Nitric oxide-Haem Pigments[J].Journal of the Scienceof Food&Agriculture,1956,7(8):534-540.
[6]Krzywicki K.The determination of haem pigments in meat[J].Meat Science,1982,7(1):29-36.
[7]杨明,文勇立,王建文,等.牦牛与黄牛背长肌和股二头肌宰后色差变化及差异性分析[J].食品科学,2009,30(19):104-108.Yang M,Wen Y L,Wang J W,et al.Color-difference analysis of biceps femoris and Longissimus dorsi in alaughtered Yakand Yellow cattle[J].Food Science,2009,30(19):104-108.
[8]张伟力.猪肉肉色与酸度测定方法[J].养猪,2002(2):33-34.Zhang W L.The determination method of meat color and acidity of pork[J].Swine Production,2002(2):33-34.
[9]周波,黄瑞华,曲亮,等.色差仪和肉色板在猪肉肉色评定中的应用[J].江苏农业科学,2007(2):121-124.Zhou B,Huang R H,Qu L,et al.Application of colorimeter and standard meat color board to evaluate pork color[J].JiangsuAgricultural Sciences,2007(2):121-124.
[10]孙京新,周光宏,罗欣,等.仪器测定客观评定冷却猪肉肉色[J].农机化研究,2008(12):136-139.Sun J X,Zhou G H,Luo X,et al.Objective evaluation of chilled pork color by instrumental measurement[J].Journal of Agri?cultural Mechanization Research,2008(12):136-139.
[11]Guo Y,Qiu H,Xiao S,et al.A genome-wide association study identifies genomic loci associated with backfat thickness,carcass weight,and body weight in two commercial pig populations.[J].Journal of Applied Genetics,2017,58(4):1-10.
[12]Duan Y,Huang L,Xie J,et al.Effect of temperature and pH on postmortem color development of porcine M. longissimusdorsi and M. semimembranosus[J].Journal of the Science of Food&Agriculture,2013,93(5):1206-1210.
[13]Liu X,Xiong X,Yang J,et al.Genome-wide association analyses for meat quality traits in Chinese Erhualian pigs and aWestern Duroc×(Landrace×Yorkshire)commercial population[J].Genetics Selection Evolution,2015,47(1):44.
[14]Ferreira V L P,Fernandes S V,Yotsuyanagi K.The colour of chicken and pork meat loaf with added cured bovine blood asevaluated by the RAB,Hunter Lab L*a*b*and XYZ CIE systems[J]. Revista Espa?ola de Cienciay Tecnología deAlimentos,1994(34):311-322.
[15]Dvorák P,Musilova H,Svarcova I.On-line measurements of colour of pork[J].Fleischwirtschaft International Journal forMeat Production&Meat Processing,2001:89-91.
[16]孙京新,汤晓艳,周光宏,等.宰后冷却工艺对冷却猪肉肉色、质量分类的影响[J].农业工程学报,2006,22(8):203-208.Sun J X,Tang X Y,Zhou G H,et al.Effects of different post mortem chilling technologies on chilled pork color and qualityclassification[J].Transactions of the CSAE,2006,22(8):203-208.