冻藏对牛肉品质及氟喹诺酮类药物残留的影响
摘 要：目的 研究冻藏对牛肉品质和氟喹诺酮类药物残留的影响。方法 将原料肉绞碎，分为空白组和加标组，真空包装，冻藏（-18±1℃）后进行各项指标的测定。结果 在-18±1℃冻藏过程中，添加SAR和DIF标品组和对照组牛肉水分含量呈波动趋势，灰分含量逐渐上升，粗蛋白含量变化无规律；三项指标加标组和空白组差异性显著（P < 0.05）。pH值随着贮藏时间的延长下降后趋于平缓。加标组TBARS值在贮藏初期迅速下降，之后趋于平缓且低于空白组。铁、锌元素含量逐渐上升，钙含量在8-10周达到最大后开始下降。冻藏对牛肉中SAR和DIF含量的影响不显著。结论 冻藏对牛肉中氟喹诺酮类药物残留影响不大，牛肉符合卫生指标的贮藏时间是冻藏6周。
ABSTRACT: Objective This paper studies the qualities and fluoroquinolones residues in beef by frozen storage. Methods Beef samples were cut into small pieces,then were divided into the blank group and standard group,follwed by vacuum packing.The samples were stored at -18±1℃,and the different indicators were carried out. Results In the frozen storage(-18±1℃)condition, the water content fluctuated. Ash content increased gradually, the protein content had no changes in the law. These thrree indexes of two groups were significantly different(P<0.05). The pH value of spiked beef was falling gently with the extension of storage time. The TBARS value of treatment decreased rapidly during the early storage, and then tend to be gentle and lower than that of the blank group. The content of Fe, Zn increased gradually, and that of Ca reached the maximum in 8-10 weeks then has a fall trend. Effects of frozen storage conditions on SAR and DIF content of beef was not significant. Conclusion Frozen storage had little impact on fluoroquinolone residues in beef. The storage time which can meet the health indicatiors of beef was 6 weeks.
标题：冻藏对牛肉品质及氟喹诺酮类药物残留的影响
英文标题：Effects of frozen storage on quality and fluoroquinolones residues of beef
作者：
赵瑞 天津农学院食品科学与生物工程学院,天津
韩宇 天津农学院食品科学与生物工程学院,天津
包欣怡 天津农学院食品科学与生物工程学院,天津
王綪 天津农学院动物科学与动物医学学院,天津
梁丽雅 天津农学院食品科学与生物工程学院,天津;天津市农副产品深加工技术工程中心,天津
闫师杰 天津农学院食品科学与生物工程学院,天津;天津市农副产品深加工技术工程中心,天津
中文关键词:冻藏,氟喹诺酮,品质,牛肉,
英文关键词:beef,fluoroquinolones,quality,frozen storage,
发表日期：2015-07-16
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