摘要
新鲜度是评价冷鲜猪肉质量的最重要的指标之一,可以测量猪肉的电特性方法来快速检测猪肉的鲜度。采用CAUBM-2型肉品阻抗测量系统,(23±2)℃条件下将仪器探针沿肉的平行纹路垂直插于肉体中,并同时用半微量定氮法测定挥发性盐基氮(TVB-N)含量、直接烘干法测水分含量、索氏抽提法测脂肪含量、国标法检测细菌菌落总数。结果表明:随冷鲜猪肉的腐败状况变化,复阻抗虚部变化规律性较强,其特征频率点右移且逐渐增大,膜容抗Cm也随时间呈现减小的趋势,故而特征频率点和Cm都可以作为评价冷鲜猪肉新鲜度的一个指标;目前国家标准以TVB-N含量作为新鲜程度的一个重要指标,结果证实阻抗特性与TVB-N含量高度相关。
Freshness is one of the most important indicators to evaluate the quality of chilled pork, which can be determined by measuring electrical characteristics. Using CAUBM-type II meat impedance measurement system, the electrical characteristics of chilled pork along myofibers （electrodes located longitudinally to the myofiber axis） and across myofibers （electrodes transversally to the myofiber axis） were analyzed in this study. At the same time, total volatile basic nitrogen （TVB-N）, moisture, fat content and colony formation unit in pork was determined by semi micro-quantitative nitrogen method, direct drying method, Soxhlet extraction method and the national standard method, respectively. The results showed that the imaginary part of complex impedance showed regular changes with progressive deterioration of fresh pork. Its characteristic frequency points moved to the right and increased gradually, condensance, C_m, also showed a decreasing trend during the deterioration process. These results indicate that both characteristic frequency points C_m and can be used as indicators for evaluating the quality of chilled pork. Currently, TVB-N is used as an important index for pork freshness in the national standard. Our results show that impedance characteristics are highly correlated with TVB-N in meat, and thereby have potential applications for quick evaluation of pork freshness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期13-18,共6页
Food Science
基金
国家"863"计划项目(2007AA10Z212)
