基于食品测色仪的肉色变化规律研究.pdf

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 1 1,2 1* 1 1 黄彩霞 , 冯 岗 , 卢 凌 , 张松山 , 孙宝忠 (1. , 100193; 2. , 730070) 摘 要: 目的 方法 L*a*b*C*hLab 结果 , 24~28 min, 8~12 min (P0.05), 0~40 min ; , 1.5 cm 2.0 cm , 2.5 cm 结论 : 24 min, 2 cm; 10 min, 2 cm; 10 min, 2.5 cm; 关键词: ; ; ; Characteristics of meat color using food color measuring instrument 1 1,2 1* 1 1 HUANG Cai-Xia , FENG Gang , LU Ling , ZHANG Song-Shan , SUN Bao-Zhong (1. Institute of Animal Science , Chinese Academy of Agricultural Science, Beijing 100193, China; 2. College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China) ABSTRACT: Objective To provide references for the standardization of instrumental color measuring of meat. Methods The L* a* b* C* h L a b values were detected by food color measuring instrument as the changes of blooming time and thickness. Results Significant changes did not occur for freshly-cut beef dur- ing 24 min to 28 min, as well as mutton and pork during 8 min to 12 min, and chicken during 0 min to 40 min. Meat color changed little when the thickness increased from 1.5 cm to 2.0 cm for beef and mutton. And pork color changed unti