基于显微图像的测定值与火腿肠中蛋白质、脂肪、淀粉含量及感官评分间的相关性研究
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摘要
以中国市售的火腿肠为研究对象,采用正置光学显微镜和成像系统对其被染色的切片进行照相处理,得到可肉眼观察的照片,并测定和计算蛋白质、脂肪和淀粉的染色面积所占的像素占总视野像素的百分比。结果表明,蛋白质、脂肪和淀粉染色面积所占的像素占总视野像素的百分比与它们在火腿肠中的含量呈正比,与实际结构感官愉悦评分呈正比例关系;所拍出的照片可直接观察出蛋白质、脂肪和淀粉在火腿肠中的分布情况,结果表明其因级别不同而有显著的差异;聚类分析结果表明根据蛋白质和淀粉染色面积所占的像素占总视野像素的百分比,及实际结构感官愉悦评分能准确地判定火腿肠的级别。
By using the ham sausages currently sold in Chinese market as studying materials,upright light microscope and photography system were employed in treating the stained slices of ham sausages.Photographs observable by naked eyes were obtained and the pixels occupied by the stained area of proteins,fats and starches were measured respectively while their percentages accounted for the pixels of total observed area were subsequently calculated.Results analysis indicated that the percentage of the pixels which were occupied by the stained area of proteins,fats or starches accounted for the pixels of total observed area was positively correlated with their content in the ham sausage,respectively.While it also had positive linear correlation with the hedonic score of structure of ham sausages.Direct observation of photographs showed that the distribution of proteins,fats and starches in different grades of ham sausages was significantly different,respectively.Cluster analysis indicated that the percentage of the pixels which were occupied by the stained area of proteins and starches accounted for the pixels of total observed area as well as the hedonic score of structure of ham sausages well distinguished their categories.Therefore,microphotography is applicable to evaluation of quality of ham sausages.
By using the ham sausages currently sold in Chinese market as studying materials,upright light microscope and photography system were employed in treating the stained slices of ham sausages.Photographs observable by naked eyes were obtained and the pixels occupied by the stained area of proteins,fats and starches were measured respectively while their percentages accounted for the pixels of total observed area were subsequently calculated.Results analysis indicated that the percentage of the pixels which were occupied by the stained area of proteins,fats or starches accounted for the pixels of total observed area was positively correlated with their content in the ham sausage,respectively.While it also had positive linear correlation with the hedonic score of structure of ham sausages.Direct observation of photographs showed that the distribution of proteins,fats and starches in different grades of ham sausages was significantly different,respectively.Cluster analysis indicated that the percentage of the pixels which were occupied by the stained area of proteins and starches accounted for the pixels of total observed area as well as the hedonic score of structure of ham sausages well distinguished their categories.Therefore,microphotography is applicable to evaluation of quality of ham sausages.
引文
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[2]郭锡铎.火腿肠品牌创新亦要持之以恒[J].农产品加工,2013(12):64-65.
[3]郝红涛.火腿肠质构标准的构建[D].郑州:河南农业大学,2010:12-28。
[4]董庆利,罗欣.熏煮香肠质构的感官评定与机械测定之间的相关分析研究[J].食品科学,2004,25(9):49-55.
[5]SOMBOONPANYAKUL P,BARBUT S,JANTAWAT P,et al.Textural and sensory quality of poultry meat batter containing malva nut gum,salt and phosphate[J].LWT-Food Science and Technology,2007,40(3):498-505.
[6]董庆利,罗欣,屠康.熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响[J].食品与发酵工业,2005,31(5):139-141.
[7]孙钟雷,万鹏.显微图像处理技术快速检测酵母菌总数[J].食品工业科技,2012,33(8):105-107,124.
[8]原波,陶金轩,刘宏生.显微观察结合目标识别技术对马铃薯淀粉糊化特性的研究[J].现代食品科技,2018,34(4):167-171.
[9]吴强,陈韬,杨汝男,等.脂肪颗粒大小及添加量对中式香肠品质的影响[J].肉类研究,2017,31(10):12-17.
[10]陈侃,王长谦,范虞琪,等.油红O染色在斑马鱼体内脂质染色中的应用[J].中国组织化学与细胞化学杂志,2016,25(4):358-360.
[11]STOLETOV Konstantin,FANG Long-hou,CHOI Soo-ho,et al.Vascular lipid accumulation,lipoprotein oxidation,and macrophage lipid uptake in hypercholesterolemic zebrafish[J].Circulation Research,2009,104(8):952-960.
[12]HUDA Nurul,LIN Ooi-jun,PING Yong-chiew,et al.Effect of chicken and duck meat ratio on the properties of sausage[J].International Journal of Poultry Science,2010,9(6):550-555.
[13]MAGNEN L J.Neurobiology of feeding and nutrition[M].San Diego:Academic Press,Inc.,1992:176.