Method for representing quality change process of beef fat during repeated freezing and thawing through Raman spectrum

摘要

A method for representing the quality change process of beef fat during repeated freezing and thawing through a Raman spectrum. The method comprises the steps of (1) setting operating parameters of a laser Raman spectrometer, wherein the operating parameters include the wavelength of exciting light, the laser power and the scanning time; (2) repeatedly freezing and thawing beef, extracting fat in the thawed beef, and then conducting Raman spectrum scanning on the extracted fat; (3) analyzing and processing an obtained original Raman spectrum, so that the quality change process of beef fat during repeated freezing and thawing is represented. The Raman spectrum is used for monitoring the quality change process of beef fat during repeated freezing and thawing, the method is flexible and simple, the analysis speed is high, and the fat quality of beef which is repeatedly frozen and thawed can be represented efficiently and accurately; in addition, analysis solvent consumption is low, and the detection cost is low.