摘要
对羊肉在冷链储运过程中的生化、理化和微生物指标的变化进行测量,包括挥发性盐基氮（TVB-N）、过氧化值（POV）、剪切力（WBSF）、微生物总数、pH值、红度（a＊）、感官评定肌肉的色泽、气味、弹性、组织形态等,将脂肪酶型温度时间指示卡与羊肉一同置于冷链中,旨在确定该指示卡能否准确对羊肉的新鲜程度进行判定。试验结果表明：从指示卡的颜色可以判定羊肉的新鲜程度,羊肉为一级鲜肉时,混合指示剂的pH大于7.50,颜色为紫色、蓝色、青绿色;羊肉为二级鲜肉时,混合指示剂介于7.50-6.80,颜色为淡绿色、黄绿色;羊肉为腐败肉时,混合指示剂的pH小于6.80,颜色为黄色、浅黄色。
Mutton＇s biochemical, physieochemieal and microbial inde- xes were measured with a temperature time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorgan- isms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was asso- ciated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7. 50--6. 80, the color was light green, yellowish green. When at corruption stage, the pH of mixed indicator respectively was Less than 6. 8, the color was yellow, light yellow.
出处
《食品与机械》
CSCD
北大核心
2015年第4期148-151,158,共5页
Food and Machinery
基金
新疆生产建设兵团星火计划(编号:2013GA891006)
关键词
温度时间指示体系
羊肉
理化指标
新鲜度
temperature-time indicator system
mutton
physico- chemical indexes
freshness
