应用电导率评价猪肉的新鲜度  

Application of Conductivity Evaluate Pork Freshness

作　　者：杨秀娟[1,2] 张曦[1,2] 赵金燕[3] 王关吉[2] 肖杨[2] 陶琳丽[1,2] 

机构地区：[1]云南农业大学云南省动物营养与饲料重点实验室,云南昆明650201 [2]云南农业大学动物科学技术学院,云南昆明650201 [3]云南农业大学基础与信息工程学院,云南昆明650201

出　　处：《现代食品科技》2013年第5期1178-1180,1191,共4页Modern Food Science and Technology

基　　金：云南省农业科技创新工程项目(2008LA020);云南省应用基础研究计划面上项目(2011FB056)

摘　　要：本文通过随机采集35份市售新鲜猪背最长肌,研究新鲜猪肉在腐败过程中挥发性盐基氮和电导率值的变化规律及二者之间的关系。结果表明,猪肉在温度为30℃,湿度为85%的条件下存放3 d,随着猪肉的腐败变质,挥发性盐基氮含量和电导率值均逐渐增加,不同时间点所测定的电导率值和挥发性盐基氮值之间相关关系检验为极显著(P<0.01),相关系数为0.926。二者间呈现直线线性回归关系,所拟合的回归方程为y=50.582x-54.452(P<0.01),决定系数为R2=0.857,测定的猪肉电导率值≤1.37 mS/cm时,猪肉可评为新鲜猪肉。35 loin muscle samples were collected from market at random, in order to research the variation and relationship between TVB-N and conductivity of fresh pork in the corruption process. The results showed that the porkwas kept at the temperature of 30 ~C and humidity of 85% for 3 days, TVB-N and conductivity were gradually increased with the corruption of pork.In different time periods, correlation test between conductivity and TVB-N value were of highly significant （P〈0.01） with the correlation coefficient being of 0.926. Conductivity and TVB-N presented a linear regression relationship and the regression equation was y=50.582x-54.452 （P〈0.01）. The coefficient of determination was 0.857 and conductivity value was 〈1.37 mS/cm. Therefore the pork can be assessed as fresh pork.

关 键 词：猪肉 电导率 新鲜度 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]