不同储存温度对猪肉中挥发性盐基氮本底值测定水平的影响
目的 探寻猪肉在存储过程中能够准确测定猪肉中挥发性盐基氮本底值的最佳储存温度。方法 以正规超市售卖的普通新鲜猪肉(黄淮海黑猪、滇南小耳猪、太湖猪、大花白猪)为原料制成样品, 测定该样品在不同的存储温度(–18、–8、2、12、22 ℃)下存储24、48、72、96、120 h后猪肉中挥发性盐基氮含量的值。结果 猪肉在–18 ℃的存储条件下保存120 h, 挥发性盐基氮含量几乎不变(4种猪肉变化量分别为升高5.1%、5.6%、5.5%、4.3%), 其他存储温度越高、保存时间越久, 肉中pH值越高, 挥发性盐基氮含量也越高。结论 猪肉样品在–18 ℃以下密封保存时, 更能够准确测定样品中的挥发性盐基氮的本底值。
Objective To explore the optimal storage temperature for pork to accurately determine the background values of volatile base nitrogen in pork during storage. Methods Samples were made from ordinary fresh pork sold in regular supermarkets as raw materials including Huanghuaihai black pig, southern Yunnan small ear pig, Taihu pig, Dahua white pig, and the value of the volatile base nitrogen contents were measured at different storage temperatures (–18, –8, 2, 12, 22 ℃) after storing pork for 24, 48, 72, 96, 120 h. Results Pork was stored at –18 ℃ for 120 h, and the content of volatile base nitrogen was almost same (the changes of the 4 kinds of pork were increased by 5.1%, 5.6%, 5.5%, 4.3%). The higher the storage temperature was, the longer the storage time was, the higher the pH value in the meat was, the higher the volatile base nitrogen content was. Conclusion When pork samples are sealed below –18 ℃, the background value of volatile basalt nitrogen in the samples can be determined more accurately.
标题：不同储存温度对猪肉中挥发性盐基氮本底值测定水平的影响
英文标题：Effect of different storage temperature on determination level of volatile basic nitrogen in pork
作者：
王熬 广东省食品工业研究所有限公司
凌育昕 广东省食品工业研究所有限公司
司徒茵 广东省食品工业研究所有限公司
林涵梅 广东省食品工业研究所有限公司
中文关键词:储存时间,储存温度,pH值,猪肉,挥发性盐基氮,
英文关键词:storage time,storage temperature,pH value,pork,volatile base nitrogen,
发表日期：2020-05-07
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