仪器测定客观评定冷却猪肉肉色  

Objective Evaluation of Chilled Pork Color by Instrumental Measurement

作　　者：孙京新[1,2] 周光宏[1] 罗欣[3] 徐幸莲[1] 汤晓艳[4] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,教育部肉品加工与质量控制重点实验室,南京210095 [2]青岛农业大学青岛市现代农业质量与安全工程重点实验室,山东青岛266109 [3]山东农业大学食品科学与工程学院,山东泰安271018 [4]中国农业科学院农业质量标准与检测技术研究所,北京100081

出　　处：《农机化研究》2008年第12期136-139,共4页Journal of Agricultural Mechanization Research

基　　金：“十一五”国家科技支撑计划重大项目(2006BAB05A03);国家科技支撑项目科研专项经费调理肉制品综合保鲜技术研究(2007BAD70B01)

摘　　要：研究了仪器测定对冷却猪肉肉色客观评定分级的效果。对宰后冷却24h的猪胴体,切开第3～4肋骨间背最长肌,发色60min,用色度计仪器测定断面肉色参数(L*,a*,b*,Chroma和Hueangle),并进行感官评分。获取的80头猪胴体背最长肌肉色参数经逐步回归和BP人工神经网络建立了肉色预测模型,对其预测效果进行了比较评价。结果表明,仪器测定能够对冷却猪肉肉色进行客观评定。Objective：To objectively evaluate chilled pork color by instrumental measurement . Methods： Pork carcass longissimus dorsi muscles were cut at 3 - 4th rib and blooming for 60min. The surface color features （ L^＊ , a^＊ , b^＊ , Chroma, Hue angle）were measured by instrument chromameter and the surface sensory color scores were evaluated by 6 panelists thereafter. Color features from 80 carcass longissimus dorsi muscles were used to establish color score prediction models by stepwise regression and BP artificial neural net work（ANN） and the prediction models were evaluated comparatively. Conclusion： these results demonstrated that instrumental measurement could be an effective tool for objective evaluation of chilled pork color.

关 键 词：冷却猪肉肉色 仪器测定 客观评定 逐步回归 BP人工神经网络 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]