阻抗特性评价猪肉的新鲜度.PDFVIP

※基础研究 食品科学 2013, Vol.34, No.11 13 阻抗特性评价猪肉的新鲜度 1 2 1,* 石丽敏 ，黄 岚 ，梁志宏 (1. 100083 2. 100083) 中国农业大学食品科学与营养工程学院，北京 ； 中国农业大学信息与电气工程学院，北京 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。 关键词：新鲜度；猪肉；阻抗特性；TVB-N Freshness Evaluation of Chilled Pork by Impedance Characteristics SHI Li-min1，HUANG Lan2 ，LIANG Zhi-hong1,* (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China ； 2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China) Abstract ：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 meat impedance measurement system, the electrical Ⅱ 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 met