冰箱冷藏肉失鲜的特征气体成分分析研究  

The Analysis of Refrigerator Gas Composition of Meat Freshness Lost

作　　者：李猛[1] 胡海梅[1] 王波[1] 刘磊[1] 

机构地区：[1]合肥美菱股份有限公司,230601

出　　处：《电器》2013年第S1期53-56,共4页China Appliance

摘　　要：本文通过分析挥发性盐基氮、pH值以及菌落总数判断猪肉、牛肉、羊肉、鸡肉在冰箱冷藏过程中的新鲜程度(挥发性盐基氮TVBN>15mg/100g,菌落总数>10~6 CFU/g为肉品失鲜),同时利用气质联用仪(GC-MS)检测肉品由新鲜到不新鲜转变过程中的特征气体成分变化。结果显示:猪肉、牛肉、羊肉、鸡肉在冰箱冷藏过程中,失鲜时挥发性气体成分变化最大的是CO_2和乙酸(检测阈值为1.4ppm)。固相微萃取法进样时(气体浓缩),GC/MS结果表明,猪肉、羊肉、鸡肉由新鲜变为不新鲜时许多微量成分也发生了显著变化,而牛肉的气体成分变化不明显。The paper analyzes the total volatile basic nitrogen(TVBN),pH,and colonies number that determine the freshness of pork,beef,mutton,chicken in the refrigerator for process(TVBN > 15mg/100g,colonies number > 10~6 CFU/g of meat lost fresh),at the same time using the gas chromatograph-mass spectrometer(GC-MS) to detect meat from fresh to not fresh process of gas composition changes.The results showed that,pork,beef, mutton,chicken in the refrigerator,when lost fresh,the volatile gas composition biggest changes is CO^2 and acetic acid(detection threshold value is 1.4ppm).Solid phase micro-extraction(gas concentration),GC/MS results showed that pork,beef,mutton and chicken from fresh to not fresh with significant changes in many trace elements.

关 键 词：挥发性盐基氮 PH值 菌落总数 特征气体成分 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]