牛肉保存过程中总挥发性盐基氮变化规律的探索  

Investigation on the Change Patten of Total Volatile Basic Nitrogen in Beef During Storage

作　　者：王志琴[1] 姚刚[1] 张晓红[1] 房淑君[1] 孙磊[1] 黎春 许明 

机构地区：[1]新疆农业大学动物医学学院,新疆乌鲁木齐830052 [2]新疆伊犁巴口香实业有限责任公司,新疆伊犁835000

出　　处：《畜牧与饲料科学》2011年第7期84-86,共3页Animal Husbandry and Feed Science

基　　金：新疆维吾尔自治区"十一五"科技重大专项(200731135)

摘　　要：通过对屠宰后24h的牛胴体采样,分别放在分割间和排酸间保存,每12h对牛肉中总挥发性盐基氮(TVB-N)含量进行测定。检测结果表明,随保存时间的延长,挥发性盐基氮含量逐渐升高,不同保存条件下TVB-N存在明显差异,分割间保存的牛肉明显高于排酸间保存的牛肉,分割间保存的牛肉在60h时超过标准15mg/100g,而排酸间保存的牛肉在108h时超过标准15mg/100g。Carcass at 24 h after slaughter were divided into 2 groups and stored at cutting and deboning room and acid discharge room respectively,and then the content of total volatile basic nitrogen（TVB-N） in beef samples was determined every 12 h. Results showed that the content of TVB-N increased with the increase of storage time,and there was obvious difference in TVB-N under different storage conditions,among them the TVB-N of beef stored at cutting and deboning room was obviously higher than that at acid discharge room. The beef stored at cutting and deboning room for 60 h exceeded the standard（15 mg/100 g） ,while that stored at acid discharge room for 108 h exceeded the standard.

关 键 词：胴体 挥发性盐基氮 牛肉保存 牛肉 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]