摘要
通过色度值分析,系统探讨不同物种、产地、品牌、部位及切面方向对肉品色泽的影响,本试验采集内蒙古自治区、河北省、山东省及天津市的绵羊、猪与鸭肉生鲜样品共115份,另制备熟肉样品81份,采用HunterLab色差仪测定样品切面的亮度(L*)值、红度(a*)值和黄度(b*)值,通过描述性统计、主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA)系统比较不同条件下肉品的色度特征,并通过载荷图及变量重要性投影(VIP)图筛选关键区分指标。结果表明:生肉中,猪肉的L*值显著高于绵羊肉和鸭肉(P<0.05),鸭肉和绵羊肉的a*值显著高于猪肉(P<0.05),绵羊肉的b*值显著低于猪肉和鸭肉(P<0.05);熟肉中,猪肉的L*值显著高于绵羊肉和鸭肉(P<0.05),但a*值显著低于绵羊肉和鸭肉(P<0.05),鸭肉与绵羊肉的色度值重叠度增加。河北康顺绵羊肉的L*、a*和b*值均显著高于河北保定和内蒙古鄂尔多斯(P<0.05);不同品牌间猪肉色度值部分重叠,但整体可区分,其中b*值对判别不同品牌猪肉具有最重要的贡献;河北邢台鸭熟肉的L*值显著高于山东潍坊(P<0.05),其余色度参数差异不显著(P>0.05)。不同部位和切面方向对色度值的影响较小。研究表明,色度值可用于区分不同物种和产地的肉类,为肉类真实性鉴别提供了快速、客观的色度评价方法。
This study systematically investigated the effects of species,geographical origin,brand,anatomical part,and sectioning orientation on meat color using chromatic profiling.A total of 115 raw meat samples(mutton,pork,duck)sourced from the Inner Mongolia Autonomous Region,Hebei Province,Shandong Province,and Tianjin Municipality,alongside 81 cooked counterparts,were analyzed with HunterLab colorimeter to measure brightness(L*),redness(a*),and yellowness(b*)values.Descriptive statistics,principal component analysis(PCA),and orthogonal partial least squares-discriminant analysis(OPLS-DA)were employed to compare chromatic profiles across conditions,with key discriminators identified via loading plots and variable importance in projection(VIP)scores.Results indicated that in raw meat,pork exhibited significantly higher L*values than mutton and duck(P<0.05),while duck and mutton showed higher a*values than pork(P<0.05);mutton had the lowest b*values(P<0.05).For cooked meat,pork retained higher L*but lower a*values compared to mutton and duck(P<0.05),with increased chromatic overlap between duck and mutton.Geographically,Kangshun mutton(Hebei)demonstrated significantly elevated L*,a*,and b*values versus samples from Baoding(Hebei)and Ordos(Inner Mongolia)(P<0.05).While pork brands showed partial overlap in color space,OPLS-DA achieved overall differentiation,identifying b*values as the primary discriminator;cooked duck from Xingtai(Hebei)had higher L*values than Weifang(Shandong)samples(P<0.05),though other parameters showed no significant inter-origin differences(P>0.05).Anatomical parts and sectioning orientations exerted minimal impact on chromatic variation.This study confirms that chromaticity value enable rapid,objective differentiation of meat species and geographical origins,providing a robust methodology for authenticity verification in the meat industry.
作者
白扬
哈里亚
孟宪奎
苏贞
董鑫
郭军
BAI Yang;Haliya;MENG Xiankui;SU Zhen;DONG Xin;GUO Jun(Food Science and Engineering College,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《农畜产品加工学报》
2025年第2期78-96,共19页
JOURNAL OF AGRICULTURAL AND LIVESTOCK PRODUCTS PROCESSING
基金
鄂尔多斯地域优势特色羊肉营养品质特征解析及真实性判别模型建立(2022EEDSKJZDZX021-2)。
