冷却猪肉新鲜度的色差快速分析评价方法-食品科学.PDFVIP

204 2012, Vol. 33, No. 04 食品科学 ※分析检测 陈晓亮，王世平 * ，刘 欢 ( 中国农业大学食品科学与营养工程学院，北京 100083) 为了得到冷却猪肉新鲜度的变化规律，本研究以冷却猪肉里脊部分为研究对象，进行球蛋白沉淀实验、 感官评价、pH 值、水分含量、肉浸液以及肌肉表面颜色值测定。结果表明：球蛋白沉淀实验、pH 值能够较好 地反应肉品新鲜度的变化，色差分析符合一定的规律：肌肉表面色差测定中，20 ℃条件下，a * 变化与贮藏时间 显著相关(P ＜0.05) ，L * 变化显著(P ＜0.05)；4 ℃条件下，b * 、C 变化与贮藏时间极显著相关(P ＜0.01) ，L * 值 与pH 值极显著相关(P ＜0.01)；对于肉浸液，L * 、b * 、C 、ΔE * 均发生显著性变化(P ＜0.05) ，20 ℃条件下L * 、 b * 、C 、ΔE * 与贮藏时间和pH 值显著相关(P ＜0.05) ，而4 ℃条件下，L * 、C 、ΔE * 与贮藏时间显著相关(P ＜ 0.05) ，L * 、a * 、b * 、C 、ΔE * 值与 pH 值极显著相关(P ＜0.01) ；冷链过程中，当L * 高于 48.73 、a * 高于 4.72 、 b* 高于 9.18 时可认定冷却肉为新鲜肉。 冷却猪肉；新鲜度；色差；p H 值；球蛋白沉淀 Rapid Analysis and Evaluation of Freshness of Chilled Pork Based on Color Difference CHEN Xiao-liang ，WANG Shi-ping* ，LIU Huan (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) 　　 Abstract：The variability during storage under 4 ℃ and 20 ℃ of chilled pork (longissimus dorsi muscle) was studied in globulin precipitation, sensory evaluation, pH, water content and the color and color parameters of pork surface and extract. The results indicated that the variations of globulin precipitation and pH in chilled had a significant difference. The color changes such as L * of pork surface under 20 ℃ and L *, b*, C and ΔE * of pork extract differ significantly (P ＜0.05). The relationship between color changes and pH or storage time of chilled pork during storage was established. The CIE a* under 20 ℃, b* and C under 4 ℃ of pork surface as well as the L *, b*, C, and ΔE * of pork extract under 20 ℃ and L * under 4 ℃ were positively correlated with storage time. Moreover, the L * of pork surface under 4 ℃, the L *, b*, C and ΔE * of