摘要
文章综述了利用组织学和生物学来检验肉糜产品中掺杂低档肉制品的主要方法,分别是以DNA为基础的检测技术、以蛋白质为基础的检测技术、免疫学检测技术以及电泳联合检测技术,并探讨不同检验技术的原理、检验结果精确度及其优缺点。
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products,including the DNA-based detection technology,proteinbased detection technology,immunological detection technology and electrophoresis combined detection technology.Moreover,the principle,accuracy and advantages and disadvantages of different detection technologies were discussed.
作者
倪雪
张根生
谢春丽
丁一丹
王铁钧
NI Xue;ZHANG Gen-sheng;XIE Chun-li;DING Yi-dan;WANG Tie-jun(School of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China)
出处
《食品与机械》
北大核心
2019年第11期211-216,共6页
Food and Machinery
基金
哈尔滨商业大学研究生创新科研项目（编号：YJSCX2019-617HSD)
关键词
肉糜产品
掺假
低档肉
检验
ground meat products
adulterated
low grade meat
detection
