冷鲜肉品质评价指标的探讨  

Potential Biochemical Parameters for Quality Evaluation of Chilled Fresh Pork

作　　者：郇延军[1] 许伟[1] 赵雅娟[1] 闫晓蕾[1] 孙冬梅[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2012年第21期107-110,共4页Food Science

摘　　要：以冷鲜肉为原料,探讨可能适用于评价其品质的一些生化指标。测定这些指标在4℃条件下贮藏1、3、5、7、9d时的变化以及感官评定。通过主成分分析法分析发现,指定提取两因子分析时其累积方差贡献率为84.874%,满足分析要求。进一步的分析则表明:第2因子解释的过氧化值(POV)、硫代巴比妥酸值(TBA)、葡萄球菌数和微球菌数和第1因子解释的蛋白质降解指数(PI)等指标不适宜用作鲜肉的品质评价;而第1因子所解释的挥发性盐基氮(TVB-N)、菌落总数和尸胺含量适用于评价鲜肉的品质,pH值可用作评价鲜肉品质的重要参考,酸价(AV)用作鲜肉品质指标还有待于进一步的研究。In the present study,the potential suitability of some biochemical parameters for quality evaluation of chilled fresh pork was assessed by measuring their changes in chilled fresh pork during storage at 4 ℃ and performing sensory evaluation.The cumulative variance contribution rate of two designated factors was 84.874% as demonstrated by principal component analysis,which could meet the analytical requirements.Further analysis indicated that peroxide value（POV）,thiobarbituric acid（TBA） and the total number of Staphylococcus and Micrococcus when explained by component No.2 and proteolysis index（PI） when explained by component No.1 could not be used for quality evaluation of fresh pork.,while total volatile basic nitrogen（TVB-N）,total viable count（TVN） and cadaverine content when explained by component No.1 could be used for quality evaluation of fresh pork.Besides,pH could provide important references for quality evaluation of fresh pork.But further studies are needed to examine if acid value（AV） can be used as a measure of the quality of fresh pork.

关 键 词：冷鲜肉 腐败 品质指标 主成分分析 

分 类 号：TS201.6[轻工技术与工程—食品科学]