4℃冷藏温度下羊肉新鲜度评价模型的构建  

Construction of Freshness Evaluation Model for Mutton at 4 ℃ Storage

作　　者：马艳丽 杜鹏飞 王守经[1] 胡鹏[1] 韩晴 温蕾 柳尧波[1] 王维婷[1,4] MA Yanli;DU Pengfei;WANG Shoujing;HU Peng;HAN Qing;WEN Lei;LIU Yaobo;WANG Weiting(Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province,Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Ji'nan 250100,China;Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;School of Life Sciences,Yantai University,Yantai 264005,China;Shandong Longda Cuisine Co.,Ltd.,Laiyang 265200,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,山东省农产品精深加工技术重点实验室,农村农业部新食品资源加工重点实验室,山东济南250100 [2]河北工程大学生命科学与食品工程学院,河北邯郸056038 [3]烟台大学生命科学学院,山东烟台264005 [4]山东龙大美食股份有限公司,山东莱阳265200

出　　处：《食品科技》2023年第2期100-105,共6页Food Science and Technology

基　　金：山东省农业科学院农业创新工程项目(CXGC2022E09);国家现代农业(肉羊)产业技术体系建设专项(CARS-38);山东省现代农业产业技术体系-羊创新团队建设项目(SDAIT-10-10);山东省重点研发计划项目(2021CXGC010809);山东省自然科学青年基金项目(ZR2020QC250)。

摘　　要：以多个单项指标构建指标体系用于评价羊肉新鲜度更具科学性与实用性。通过对4℃冷藏过程中新鲜羊肉挥发性盐基氮(TVB-N)、p H值、菌落总数以及感官评分的研究,明确了4℃冷藏过程中新鲜羊肉理化指标和微生物指标的变化规律,采用层次聚类分析和Fisher判别构建出羊肉新鲜度评价模型。结果显示:4℃下贮藏的羊肉,0~3 d为新鲜级,4~6 d为次新鲜级,第7天为腐败级。该结果为4℃冷藏羊肉新鲜级的划分提供理论依据,有助于消费者准确判断羊肉的新鲜度。In order to construct an index system with multiple single indexes to evaluate mutton freshness stored at 4,changes in total volatile basic nitrogen(TVB-N),pH value,total viable counts were investigated.Hierarchical cluster analysis and Fisher discriminant model based on traditional quality indices and sensory score could differentiate freshness for mutton.The results showed that the mutton stored at 4 C was fresh from 0 day to 3 days,medium fresh from 4 days to 6 days,and spoiled at the 7th day.It provides a theoretical basis for the classification freshness of mutton stored at 4 C,which is helpful for consumers to accurately evaluate the freshness of mutton.

关 键 词：羊肉 冷藏 新鲜度 评价模型 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]