猪肉新鲜度快速检测方法及相关性分析  

The Method for Rapid Detection and Correlation Analysis of Pork Freshness

作　　者：袁宝多 马坤瑛 端肖楠 尹玉伟 YUAN Baoduo;MA Kunying;DUAN Xiaonan;YIN Yuwei(Service Center of Luohe Inspection Area,Designated Port for Imported Meat,Luohe 462000;Luohe Customs,Luohe 462000;Hongshi Farm,Xiangcheng 466236)

机构地区：[1]河南进口肉类指定口岸漯河查验区服务中心,漯河462000 [2]漯河海关,漯河462000 [3]红实农场,项城466236

出　　处：《食品工业》2021年第8期270-274,共5页The Food Industry

摘　　要：以市售新鲜猪肉为原料,研究新鲜猪肉在腐败过程中电导率、pH、挥发性盐基氮(TVB-N)及过氧化物酶的变化规律及各指标间的相关关系,并以过氧化物酶含量为指标,开发出一种快速、准确的猪肉新鲜度检测方法。结果表明:新鲜猪肉在25℃、相对湿度80%的条件下贮藏,电导率、pH分别与TVB-N值之间呈直线正相关(p<0.01),其拟合的回归方程分别为:y=38.549x-36.098,决定系数R^(2)=0.8121;y=21.031x-117.96,决定系数R^(2)=0.7964。因此,通过测定猪肉的电导率、pH,从而实现对猪肉新鲜度简便、快速的客观判定。此外,研究一种以3,5,3′,5′-四甲基联苯胺(TMB)为底物,对猪肉过氧化物酶活性水平进行研究,通过过氧化物酶显色能够识别猪肉新鲜程度的方法,结果表明,过氧化物酶吸光度与TVB-N呈线性关系,TMB与H2O2的质量分数最佳配比为0.04%∶0.04%,且具有较好的重复性,可应用于猪肉新鲜度的检测。Fresh pork was sold as raw material,the changes in conductivity,pH,total volatile basic nitrogen(TVB-N)and peroxidase of fresh pork were studied during the spoilage process and the correlation between the various indicators,peroxidase content as an indicator was used to develop a quick and accurate method for detecting pork freshness was developed.The results showed when fresh pork was stored under the conditions of 25℃and 80%relative humidity,the conductivity,pH and TVB-N value were linearly positively correlated(p<0.01),and the fitted regression equations were respectively:y=38.549x-36.098,coefficient of determination R^(2)=0.8121;y=21.031x-117.96,coefficient of determination R^(2)=0.7964.Therefore,by measuring the conductivity value and pH of pork,a simple and fast objective determination of pork freshness could be achieved.In addition,a kind of 3,5,3’,5’-tetramethylbenzidine(TMB)as a substrate was researched to study the activity level of pork peroxidase,and the peroxidase color could identify fresh pork.The results showed that the absorbancy of peroxidase had a linear relationship with the content of TVB-N.The best ratio of mass fraction of TMB and H2O2 was 0.04%∶0.04%,and it had good repeatability and could be applied to pork freshness determination.

关 键 词：猪肉 电导率 PH TVB-N 过氧化物酶 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]