基于尸胺含量变化的猪肉新鲜度评价方法  

Evaluation of Freshness of Pork Bsaed on the Different of Cadaverine

作　　者：钮伟民[1,2] 皓小波[2] 孙秀兰[2,3] 张银志[3] 

机构地区：[1]无锡市疾病预防控制中心,无锡214020 [2]江南大学食品学院,江苏无锡214122 [3]食品科学与技术国家重点实验室江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2011年第3期359-362,共4页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划项目(2007BAK36B06)

摘　　要：新鲜猪肉在贮藏过程中会由于微生物的生长而产生尸胺,从而使其新鲜度下降甚至致毒,评价肉的新鲜度对于保护销费者的安全有重要意义。本文建立了一种检测猪肉中尸胺的高效液相色谱方法。采用二元梯度洗脱、荧光检测器进行检测。结果显示该方法线性良好,最低检出质量浓度为0.005 mg/L,检出结果与国际方法报道一致。表明该方法检测尸胺含量可用于猪肉新鲜度的实际评价。During the storage of meat,the number of microorganisms and the content of cadaverine were increased with increasing of the storage time.In this study,the fresh meat was putted in the condition of 4℃ for one week,and the curve of the number of microorganism and cadaverine content were detected.e.The result showed that the cadaverine increases instantly during the storage.The evidence increased begins at the third day,the meat change from fresh to hypofresh.At the fifth day it increased faster,the meat decayed.It shows that cadaverine content has a good relation with T-VBN and microbiology.

关 键 词：猪肉 微生物 尸胺 T-VBN 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]