Digitaalse mikroskoopia kasutamine sealiha struktuuri ja liha kvaliteedi uuringutes
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Kuupäev
2012
Kättesaadav alates
ainult raamatukogus, only in library
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Liha kvaliteet on kõigi tema omaduste ja näitajate summa, mis on olulised selle toiteväärtuse, vastuvõetavuse, inimese tervise ja liha töötlemise seisukohalt. Üldiselt võib liha kvaliteeti mõjutavad tegurid kogu tootmisahelas jaotada neljaks suureks rühmaks: geneetilised, tootmistehnilised, tapaeelsed ja tapajärgsed.
Üheks oluliseks liha kvaliteedi näitajaks on lihaskoe, sidekoe ja rasvkoe sisaldus, millede määramiseks on mitmeid meetodeid: näiteks biofüüsikalised meetodid, meetodid erinevate mikroskoopidega (NIR, NMR, infrapunaspektroskoop jne).
Liha uurimine digitaalse mikroskoobi abil annab võimaluse näha liha mikrostruktuuri, saades informatsiooni erinevate lihaskudede koostisest ja kvaliteedist. Lihaspiltide töötlemine vastavate programmide abil annab meile lisavõimaluse saada täiendavat informatsiooni. Mikroskoopia kasutamine liha kvaliteedialastes uuringutes on aktuaalne ja leiab üha enam kasutamist.
Käesoleva töö eesmärk oli:
1. ülevaade valgusmikroskoopide kasutusvõimalustest liha kvaliteedialastes uuringutes;
2. välja töötada metoodika sealiha erinevate lihasgruppide mikroskoopilisteks uuringuteks;
3. tulemustest koostada andmebaas, mida on mugav kasutada õppetööks;
4. leida võimalusi digimikroskoopia rakendamiseks liha kvaliteedialastes uuringutes.
Uuringuteks valiti sea rümba lõikusskeemi arvestades järgmised, olulisemad lihased: õlavarre-pea lihas, abaluu-ristijätke lihas, trapetslihas, deltalihas, õlavarre-kolmpealihas, välimine kõhupõikilihas, seljalailihas, kaudodorsaalne saaglihas, nimme niude-roiete lihas, laisidekirme-pingutaja lihas, keskne tuharalihas, tuhara-kakspealihas, poolkilelihas ja pikk pindluulihas. Kõik lihased on saadud ühelt searümbalt, mis on pärit Valga Lihatööstusest (AS Atria). Lihalõikus ja proovide võtmine toimus Tartu Kutsehariduskeskuse lihatehnoloogia õppetöökojas. Proovid nummerdati ja käideldi ühesugustel tingimustel. Proovide töötlus ja ettevalmistamine digitaalsete fotode tegemiseks toimus VLI morfoloogia osakonnas. Lihasproovidest on
tehtud pildid pikikiudu ja ristikiudu ning kasutatud 20 ja 40 kordseid suurendusi. Erinevate lihaste digitaalfotod saadi Zeiss mikroskoobi abil.
Lihaspiltidest koostati tabeli kujul andmebaas, kus on grupeeritud sea rümba erinevad lihased vastavalt esi-, kesk- ja tagaosale. Välja on toodud lihaste eestikeelne ning ladinakeelne nimetus, lihase paiknemine searümbas ja selle iseloomulikud tunnused. Viimastes lahtrites on toodud lingid lihaste nimetustega, millele klikkides on võimalik näha vastavat lihast piki või ristikiudu vaates suurendusega 20 või 40 korda. Andmebaasis on 56 digitaalset pilti kogumahuga 14 MB. Keerulisemad terminid ja ladinakeelsed sõnad selgitati andmebaasi lõpus olevas lisas.
Lisaks andmebaasile koostati illustratiivne skeem. Selleks kasutati searümba joonist, millele kanti viited lihastele koos nende nimetustega. Klikkides lihase nimetusel on võimalik näha selle lihase digitaalset pilti 40 kordse suurendusega. Selline skeem annab lugejale hea ülevaate nii lihase asukohast kui ka selle mikrostruktuurist ja on edukalt kasutatav õppetöös. Tervikuna on illustratiivne skeem toodud antud töö lisas 2 eraldi failina. Kõiki digitaalseid lihaspilte on võimalik andmebaasis kopeerida, sisestada vastavasse fototöötlusprogrammidesse täiendavaks analüüsiks.
Liha õrnuse seisukohalt on liha sidekoesisaldus oluline tegur. Sidekoesisalduse määramiseks lihastes kasutati lihaspilte, mida analüüsiti Scan STAR arvutiprogrammiga, mis algselt oli ettenähtud sea selja pikima lihase ristlõike pindala mõõtmiseks. Antud juhul kasutati sama programmi ka lihaspiltidelt sidekoe ja lihaskoe pindalade määramiseks, mis oli aluseks sidekoesisalduse protsentuaalsel arvutamisel lihastes. Suurima sidekoe sisaldusega lihased on rümba esiosast õlavarre-kolmpealihas (sidekoe sisaldus 29%), keskosast seljalailihas (8%) ja tagaosast pikk pindluulihas (24%).
Ettepanekud:
1. andmebaasi tuleb täiustada ka teiste (puuduolevate) sea lihastest tehtud lihaspiltidega;
2. koostada analoogsed andmebaasid ka teiste lihaliikide kohta;
3. kasutada mikroskoope, mille suurendus võimaldaks näha ka lihaskiududevahelist rasvkudet, mis on oluline sealiha marmorsuse hindamisel;
4. kasutada antud metoodikat lihas toimuvate dünaamiliste protsesside uurimiseks (näiteks liha laagerdamisel);
5. katsetada erinevaid digifotode töötlusprogramme lihaspiltide töötlemiseks.
Implementing microscopy in the research of the microstructure of meat allows to obtain complementary information about the consistency and quality of tissues. Digital microscopy offers an extra opportunity to process images with corresponding programs and to gather additional information. The usage of microscopy in studies concerning meat quality is actual and is becoming more used. The aims of this research were: 1. to give an overview of the possibilities of using optical microscope in the studies of meat quality and to elaborate the methodology of examining different muscles of pork by using microscope; 2. to assemble a database from the obtained results which would be convenient to use in studies; 3. to find the opportunities to apply images of muscles obtained by digital microscope in the studies of meat quality. Considering the cuts of pork the most important muscles were selected to carry out the research. In order to make digital images samples were being processed and prepared in the department of morphology at The Institute of Veterinary Medicine and Animal Sciences. Digital images of different muscles were received by using Zeiss microscope. Obtained digital images were used to create a database which is in the form of a chart. In the database, different muscles have been grouped according to their location in the front, middle or back parts of the pork cuts. The names of the muscles in Estonian and in Latin have been brought forth, as well as their location in the pork cuts and characteristic features. Links with the names of the muscles have been given in the database and by clicking on the link it is possible to see the corresponding muscle, longitudinal or crossways the muscle fiber, with the enlargement of 20 or 40 times. There are 56 digital images in the database with the total format of 14 MB. The whole database has been attached as a separate file. In addition to the database an illustrative scheme has been composed as well. The graph of the pork cuts with the references of muscles along with their names was used to assemble the scheme. By clicking on the name of the muscle it is possible to see its digital image with an enlargement of 40 times. The illustrative scheme has been attached as a separate file. By using Scan STAR program the content of connective tissues in the muscles given in the database was determined. This is one of the opportunities to use digital muscle images in evaluating meat quality. The database needs to be improved in the part of missing muscles. It would be reasonable to create analogous databases to other types of meat as well. The master thesis contains 53 pages, 2 tabels, 23 figures, 23 references and 1 CD.
Implementing microscopy in the research of the microstructure of meat allows to obtain complementary information about the consistency and quality of tissues. Digital microscopy offers an extra opportunity to process images with corresponding programs and to gather additional information. The usage of microscopy in studies concerning meat quality is actual and is becoming more used. The aims of this research were: 1. to give an overview of the possibilities of using optical microscope in the studies of meat quality and to elaborate the methodology of examining different muscles of pork by using microscope; 2. to assemble a database from the obtained results which would be convenient to use in studies; 3. to find the opportunities to apply images of muscles obtained by digital microscope in the studies of meat quality. Considering the cuts of pork the most important muscles were selected to carry out the research. In order to make digital images samples were being processed and prepared in the department of morphology at The Institute of Veterinary Medicine and Animal Sciences. Digital images of different muscles were received by using Zeiss microscope. Obtained digital images were used to create a database which is in the form of a chart. In the database, different muscles have been grouped according to their location in the front, middle or back parts of the pork cuts. The names of the muscles in Estonian and in Latin have been brought forth, as well as their location in the pork cuts and characteristic features. Links with the names of the muscles have been given in the database and by clicking on the link it is possible to see the corresponding muscle, longitudinal or crossways the muscle fiber, with the enlargement of 20 or 40 times. There are 56 digital images in the database with the total format of 14 MB. The whole database has been attached as a separate file. In addition to the database an illustrative scheme has been composed as well. The graph of the pork cuts with the references of muscles along with their names was used to assemble the scheme. By clicking on the name of the muscle it is possible to see its digital image with an enlargement of 40 times. The illustrative scheme has been attached as a separate file. By using Scan STAR program the content of connective tissues in the muscles given in the database was determined. This is one of the opportunities to use digital muscle images in evaluating meat quality. The database needs to be improved in the part of missing muscles. It would be reasonable to create analogous databases to other types of meat as well. The master thesis contains 53 pages, 2 tabels, 23 figures, 23 references and 1 CD.
Kirjeldus
Märksõnad
mikroskoopia, sealiha kvaliteet, digitaalne pildi töötlemine, magistritööd