Y-Meat freshness rapid test reagent

Product introduction

Detection principle

In meat spoilage process, protein catabolism will produce ammonia (NH3) and amine (R-NH2) alkaline nitrogen containing toxic ptomaine, ptomaines and meat corruption at the same time in the process of organic acid generated by the combination will be the formation of volatile basic nitrogen in meat. With the increasing corruption, its content will increase continuously, so the measurement of volatile basic nitrogen content is the evaluation of meat quality and level is an important standard. Meat spoilage produced by volatile basic nitrogen and the reaction of the reagents can be rapidly produced yellow to reddish brown, darker in the sample volatile base nitrogen content is higher, and the standard color card, can draw the total volatile basic nitrogen in meat products in semi quantitative results and to judge the freshness of meat products.

Reagents constitute: (can be test for 50 times)

Detection of liquid A: 5ml. detection of liquid B: 5ml. standard working fluid: (self-provide).

Plastic cup: 20 cups. Plastic scale straw: 3 pieces (3ml). Bottle: 2 bottles. Color card: 1 sheet.

The preservation period: store in the shade light by sealed preservation, the preservation period is one year.

Detection steps

1. Sample pretreatment:

A. Rapid field method: Weigh up 1 gram minced or chopped meat into the sample cup. Use the plastic scale straw to add cooling of distilled water 20ml, shaking after mixing static 30minutes, which every few minutes to accelerate straw mixing extraction, the supernatant is the sample liquid.

B. Conditions of the laboratory can be treated as follows: from the test sample surface and deep to take a small piece of meat (2Og ~ 3Og), remove fat and tendons, and then use the tissue mashing machine break or the knife cut. With 5g meat is placed in the 250ml beaker, adding boiling cooling of Distilled Water 100ml, static 30min, every 5min with a glass rod stirring once, and then use the filter to 100ml triangle bottle standby, that is the sample solution.

2. Plastic scale straws to draw 5ml sample liquid to control the bottle, 2 drops of testing liquid A, 2 drops of testing liquid B, shake mix. Color 5 minutes, to observe color changes and with the standard colorimetric card comparison, find out and control card similar levels that is the rough content of volatile basic nitrogen in each 100g meat.

Meat fresh degree judgment

From the standard color matching card comparison has been every 100g meat volatile basic nitrogen in roughly the content, according to the following indicators to identify meat freshness: Meat volatile basic nitrogen content is less than ( or equal to ) 15 mg / 100g; fresh pork volatile basic nitrogen content ( less than or equal to ) 25 mg / 100g; when the meat volatile basic nitrogen content higher, its freshness is lower, more furious of the corruption level.

Announcement

1. Standard working solution as needed gifts, mainly for training beginners to use. Standard working solution concentration: 100mg / L. In the control flask add 5ml of water and then drops 2 drops of standard solution as the sample, followed by instillation of 2 drops of test solution A, 2 drops of test solution B, shake for mix. Let the reagent to color for 5 minutes.

Reagent adopts 3ml calibration tubes and each drop of about 50ul.

After using, the reagents should be sealed and stored in a cool and dry place to avoid the sunlight.

During sampling, the meat products shall be taken as representative of the lean part.

Suggested that the experimental water use the pre-boiling and cooling of distilled water or purified water.

All used experimental vessel should be applied to rinse three times, and then use the distilled water or purified water to rinse and dry them.