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Research on Processing Degradation of Skatole That Caused Boar Taint

Author: WangHongPing
Tutor: LiHongJun
School: Southwestern University
Course: Agricultural Products Processing and Storage
Keywords: Boar taint Skatole Processing method Degradation
CLC: TS251.51
Type: Master's thesis
Year: 2012
Downloads: 40
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Abstract


The purpose of this paper is to reduce boar taint, degrade one of the substances that caused boar taint—skatole by processing, so skatole blend of organic solution was selected as test material in vitro. High pressure sterilization, ultraviolet disinfection, sterilization by ultra high pressure, microwave sterilization, ultrasonic treatment,fried and other commonly used method for meat products processing were choosen as the main methods, high performance liquid chromatography method for detecting the content of skatole,skatole degradation rate in vitro was taken as the evaluation index, determine the effect of those methods and optimum processing parameters. The main conclusions of this paper were as followed:(1) This test used Hypersil ODS25μm4.6mm x 200mm stainless steel column, according to the conditions of the mobile phase acetonitrile:water = 60:40; oven temperature:35℃; velocity:1 mL/min sample size:10 L; detector conditions:an excitation wavelength of 281nm, the emission waveLength of 353 nm, detection of skatole, its retention time around the 4.5min, so a sample time was set to 8-10min. Draw the skatole standard working curve, there was a good linear relationship when the concentration at 3ng/mL-1200ng/mL. The minimum detectable limit was 0.26ng/g, The lowest limit of quantification was 0.85ng/g. The recovery rate of the method was greater than 95%, relative standard deviation less than 4%.(2)600ng/mL skatole standard solution processed in automatic autoclave, skatole degradation rate showed a trend of increase with increases of the temperature and the extension of the time. In this experiment, degradation rate of 600ng/mL skatole up to a maximum of 23.26% under the condition of 121℃for 40 min(3)60ng/mL skatole standard solution with different length of time after UV irradiation, the degradation rate of skatole increases first then decreases. After ultraviolet 0-2h irradiation, skatole degradation rate increases with time, maximum degradation rate of skatole was 14.62%. In2-5h, skatole degradation rate decreases with time.(4))600ng/mL skatole standard solution in the ultra high pressure processing conditions, the degradation rate of skatole increases with the extension of time and increase pressure,it was 6.88% under the condition of 500Mpa for 20min.(5) Using the software Design Expert7.1.6, through the establishment of response surface method microwave sterilization on skatole degradation rate of two multinomial mathematical model, the test proved to be reasonably reliable; by testing that the effects of microwave sterilization, the degradation rate of skatole size factor sequence is X1 (temperature)> X2(time)> X3(power); while the use of model response surface and contour map of skatole-degrading key factors and their interactions are discussed, to optimize the experimental conditions for the microwave sterilization temperature of 80℃6min, time, power 960W after treatment, skatole concentrations by 440.34ng/mL reduced to381.66ng/mL, degradation rate of 13.33%.(6) The degradation rate of skatole increased first and then decreased with the increase of ultrasonic power, in ultrasonic power for 60W the degradation rate of skatole reaches a maximum value of 5.26%.(7) The effect of fried on skatole standard solutions on the degradation of skatole:Fried thermal effects on the degradation rate of 600ng/mL skatole standard solution was 16.09%. when fried, skatole solution:oil= 1:2, the degradation rate of skatole was 87.93%. while 1:4, it was 96.18%. The effect of fried on skatole degradation rate in the lean is greater than in the fat.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Meat > Pork
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