摘要
为提高藏羊肉的商品性,延长其货架期,实验以藏羊肉为研究对象,采用天然抗氧化剂来延缓藏羊肉的氧化速度,分析肉样中过氧化物(POV)、硫代巴比妥酸反应物(TBA)及挥发性盐基氮(TVB-N)在冷藏期间的变化情况。结果表明,随冷藏时间的推移,肉样中POV、TBA、TVB-N含量均呈显著性增长(p<0.05),通过对实验数据的对比分析发现,经复合抗氧化剂处理过的肉样食品品质变化常数K最小,与经其他处理的肉样对比差异极显著(p<0.01),由此可见采用的抗氧化剂中复合抗氧化剂的抗氧化效果最好,可以应用在冷鲜肉保鲜环节中。对所测得的数据进行一级动力学模型拟合,通过建立相关的动力学模型,可以为藏羊肉贮藏运输过程中温度、品质变化的预测以及评估提供理论依据。
In order to improve the marketability of Tibetan mutton, and prolong the shelf life, the Tibetan mutton was taken as the research object, natural antioxidants were adopted to delay the oxidation speed of Tibetan mutton, and the changes situation of peroxide （ POV）, thiobarbituric acid reactive substance （TBA） and total volatile basic nitrogen （TVB -N） in meat samples during the refrigeration period were analyzed . The results showed, with the lapse of cold preservation time, the content of POV, TBA and TVB - N in meat samples showed a significant growth （ p 〈 0.05 ）. Through the comparative a- nalysis of experimental data, the food quality change constant K of meat samples which were treated by composite antioxidants was the minimum, and compared with the meat samples by other treatment, and the difference was extremely significant ~p 〈u. ttL ）. ~o, ~,,c ~,, was the best, and it could be applied in chilled meat preservation link. The measured data was fitted with the first order dynamic model, the relative dynamic model was established, and it could provide theoretical basis for predicting and evaluating of the changes of temperature and quality during the storage and transportation of Tibetan mutton.
作者
张玉斌
邰晶晶
刘金鑫
余群力
ZHANG Yubin;TAI Jingjing;UU Jinxin;YU Qunli
出处
《肉类工业》
2017年第12期13-18,共6页
Meat Industry
基金
甘肃省自然科学基金基础研究计划项目(1506RJZA010)
