猪肉糜在贮藏过程中的变化规律及新鲜度快速测定方法的研究  

Research on the Change Law of Pork Chyle during Storage and the Method for Rapid Determination of Freshness

作　　者：胡云峰[1] 王雅迪 唐裕轩 HU Yun-feng;WANG Ya-di;TANG Yu-xuan(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,Chin)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2018年第15期178-182,共5页Food Research and Development

基　　金：天津市科技计划项目(16YFZCNC00680)

摘　　要：以市售新鲜猪肉为原料并将其绞馅,研究新鲜猪肉糜在腐败过程中挥发性盐基氮、pH值、汁液流失率、色差值和水分分布的变化规律及各指标之间的关系。结果表明肉糜在5℃、相对湿度为65%的条件下存放10 d,每隔24小时所测定的pH值和挥发性盐基氮值间呈直线正相关(P<0.01)且更为客观准确,其拟合的回归方程为:y=13.718x-76.806(P<0.01),决定系数为R^2=0.974 4。通过pH计测定肉糜的pH值,即可求出挥发性盐基氮的值,实现对肉糜新鲜度的简便、快速的客观判定。Fresh pork was sold as raw material and stranded and stuffed. The change rules of volatile basenitrogen,pH value,juice loss rate,color difference and water distribution during fresh spoilage were studied,and the relationship between each index was also discussed. The results showed that the meat at 5℃ andrelative humidity conditions was 65 % stored for 10 days,volatile basic nitrogen content,pH value,drip lossand color value were presented linear variation,every 24 h measured pH value and volatile salt based nitrogen（TVB-N）valuea positive correlation （P 〈 0.01）and was more objective and accurate,its fitting regressionequation：y = 13.718x - 76.806（P 〈 0.01）, the coefficient of determination was 0.974 4. The pH determinationof meat pH value can be calculated TVB-N value,determine the freshness of meat on the simple and rapidobjective.

关 键 词：猪肉 新鲜度 挥发性盐基氮 pH值 汁液流失率 色差值 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]