摘要
把不同来源的冷却猪肉分别托盘包装,4℃贮藏1、3、5、7、9、11天,研究各品质指标的变化。结果表明,在品质变化的各指标中,微生物数量与pH、挥发性氨基氮(TVBN)值、尸胺、酪胺和亚精胺显著相关。其中与尸胺的相关性最强,相关系数为0.996;尸胺与微生物数量、pH值和TVBN值在0.01水平上显著相关,在第7天都有明显的增加。因此,冷却猪肉腐败变质的指标中除了常用的微生物数量、pH值和TVBN值之外,尸胺也是判断冷却猪肉腐败品质变化的一个最为重要的指标之一,可以由尸胺的数量推知微生物的数量来判断冷却猪肉的腐败程度。
The amounts of microorganisms were correlated to different quality index. In this paper, the chilled pork from different sources were tray-packaged at 4℃ and taken on 1, 3, 5, 7, 9, 11 days to analyze the changes of different quality indices. The result showed that the bacteria counts had remarkable relationship with pH, TVBN, cadaverine, tyramine and spermidine of all quality indexes and the correlation coefficient were 0. 996, which was the highest between cadaverine and the bacteria counts. Cadaverine was remarkably correlated with the bacteria counts, pH and TVBN on the level of 0.01, these quality indexes were increased after stored at 7 day. Therefore, the change of cadaverine was one of the major quality variables except for the bacteria counts, pH and TVBN all of the spoilage quality indexes. The content of cadaverine allows estimation of the bacteria counts and reflection of the spoilage degree.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期168-171,共4页
Food and Fermentation Industries
基金
"十一五"国家科技攻关项目(2006BAK02A21/7)
关键词
冷却猪肉
腐败
品质指标
chilled pork, spoilage, quality index
