冷冻猪肉存贮期限的实验研究  

EXPERIMENTAL STUDY OF DURABILITY ON FROZEN PORK

作　　者：熊谋林 

机构地区：[1]四川省岳池县疾病预防控制中心,岳池638300

出　　处：《现代预防医学》2010年第7期1248-1249,共2页Modern Preventive Medicine

摘　　要：[目的]探讨肉品品质变化规律,对冷冻猪肉的存贮期限进行实验研究。[方法]在-18℃标准冷冻条件下,选择肉品的5个不同部位,每月测定挥发性盐基氮(TVBN)、酸价(AV)、过氧化值(POV),并进行感官检查。[结果]TVBN在第9个月显著升高,第13个月为14.25mg/100g,接近标准限值;AV在第6个月显著上升,第9个月为1.48mg/g,接近标准限值;POV在第8个月为0.19g/100g,接近标准限值。[结论]根据TVBN、AV、POV检测结果,结合感官性状变化,建议冷冻肉品存贮期限以不超过8个月为宜。[Objective] To investigate the quality of meat changes, study the shelf life of chilled pork. [ Methods] Under -18℃ standard frozen conditions, selected 5 different parts of meat. monthly detected total volatile basic nitrogen （TVBN）, acid value （AV）, peroxide value （POV）, and sensory examination. [Results] TVBN in the 9th month increased significantly, in 13th month 14.25mg/100g, which was close to the standard limit： AV in the 6th month increased significant- ly, in 9th month 1.48mg/g, which was close to the standard limit： POV in the 8th month 0.19g/100g, which was close to the standard limit. [Conclusion] According to the TVBN, AV, POV test results, combined with sensory traits changes, it is suggested the period of storage of frozen meat is no longer than 8 months.

关 键 词：冷冻 肉品 检测 

分 类 号：R155.55[医药卫生—营养与食品卫生学]