猪肉货架期理化预测指标筛选及阈值确定  

The Physical and Chemical Prediction Index Selection and Threshold Determination for Pork Shelf Life Prediction

作　　者：雷会宁[1] 魏益民[1] 魏帅[1] 张婉[1] 郭波莉[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《核农学报》2016年第10期1976-1981,共6页Journal of Nuclear Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2013BAD19B05-02)

摘　　要：为筛选能够预测猪肉货架期的理化指标,并确定相应阈值,采集24 h排酸猪肉,分别测定0、2、4、6、8和10℃贮藏温度下猪肉的感官品质、挥发性盐基氮(TVB-N值)、p H值、水分活度(Aw)、色差L*值、a*值和b*值,并记录达到感官可接受终点时的贮藏时间。结果表明,不同温度下TVB-N值、p H值随贮藏时间的延长而升高,Aw、L*值、a*值随贮藏时间的延长而降低,b*值无明显变化;不同温度下感官评定货架期分别为216、168、144、120、96和48 h。TVB-N值、p H值、Aw和a*值能够有效反映猪肉货架期期间品质变化,可作为猪肉货架期的指示指标,各指标阈值分别为22.87 mg·100g-1、6.13、0.9903和6.11。本研究结果为猪肉物流和贮藏期间货架期预测模型建立提供了技术支撑。In order to select the effective physical and chemical index for predicting the shelf life of pork,and to ascertain the corresponding threshold,24 h expelling acid pork were collected and stored constant temperature and humidity box of 0、2、4、6、8 and 10℃ respectively. The sensory quality,total volatile basic nitrogen（ TVB-N value）,p H value,water activity（ Aw）,color L^＊value,a^＊value and b^＊value were measured,and the storage time of reaching sensory acceptability endpoint were recorded. The results showed that TVB-N value and p H value at different temperatures increased with the extension of storage time. Water activity,L^＊value,a^＊value reduced with the extension of storage time,but b^＊value unchanged significantly. The shelf life of sensory evaluation at different temperatures was216,168,144,120,96 and 48 h respectively. The TVB-N value,p H value,water activity and a＊value could effectively reflect quality changes during shelf-life,and could be selected as the indicators of shelf life for pork,and the shelf life threshold of TVB-N,p H,Aw and a^＊was 22. 87mg·100g^-1,6. 13,0. 9903 and 6. 11 respectively. The results of this study provided technical support for the establishment of the prediction model of the shelf life of pork logistics and storage period.

关 键 词：猪肉 货架期 理化预测指标 阈值 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]