应用氨气传感器评定猪肉新鲜度研究  

Study on the application of ammonia sensor for evaluating pork freshness

作　　者：杨秀娟[1,2] 张曦[1,2] 曹志勇[3] 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,昆明650201 [2]云南农业大学动物科学技术学院,昆明650201 [3]云南农业大学基础与信息工程学院,昆明650201

出　　处：《黑龙江畜牧兽医》2014年第4期10-13,共4页Heilongjiang Animal Science And veterinary Medicine

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：为了研究猪肉在腐败过程中挥发性盐基氮和氨气挥发浓度的变化规律及二者之间的关系,试验选择35份市售新鲜猪背最长肌,在温度为30℃、湿度为85%的条件下存放,每隔6 h取出所需样品量,测定挥发性盐基氮含量,同时应用氨气传感器测定氨气挥发浓度电流值。结果表明:随着猪肉的腐败变质,挥发性盐基氮含量和氨气挥发浓度均逐渐增加,不同时间点所测定的氨气挥发浓度电流测定值和挥发性盐基氮值之间相关关系检验差异极显著(P<0.01),二者间呈直线正相关(P<0.01),相关系数为0.917。拟合的回归方程为y=13.597x-40.359(P<0.01),决定系数为R2=0.841。说明利用氨气传感器可实现对肉品的快速客观评定。To study the variation and relationship between total volatile basic nitrogen （ TVB - N） and current value of fresh pork in the process of pork spoilage, 35 loins muscles from market were selected randomly, which were kept at a temperature of 30 ℃ and humidity of 85 %. The nee- ded samples were taken out every 6 hours for determining the content of TVB - N, while the current values of volatile ammonia concentration were determined using an ammonia sensor. The results showed that the content of TVB - N and the current values were all gradually increased with the spoilage in pork; there was a highly significant difference （ P 〈 0.01 ） in the correlation between the current value and TVB - N value, showing a positive linear correlation（ P 〈0.01 ） ; the correlation coefficient was 0. 917, the fitted regression equation：y = 13. 597x - 40. 359 （ P 〈0. 01 ）, and the coefficient of determination was R2 = 0. 841. The results indicate that using ammonia gas sensor can realize fast and ob- jective evaluation for meat quality.

关 键 词：猪肉 新鲜度 氨气传感器 电流值 

分 类 号：S854.43[农业科学—临床兽医学] S859.799.9[农业科学—兽医学]