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[摘要]
本文通过随机采集35份市售新鲜猪背最长肌,研究新鲜猪肉在腐败过程中挥发性盐基氮和电导率值的变化规律及二者之间的关系。结果表明,猪肉在温度为30 ℃,湿度为85%的条件下存放3 d,随着猪肉的腐败变质,挥发性盐基氮含量和电导率值均逐渐增加,不同时间点所测定的电导率值和挥发性盐基氮值之间相关关系检验为极显著(P<0.01),相关系数为0.926。二者间呈现直线线性回归关系,所拟合的回归方程为y=50.582x-54.452(P<0.01),决定系数为R2 = 0.857,测定的猪肉电导率值≤1.37 mS/cm时,猪肉可评为新鲜猪肉。
[Key word]
[Abstract]
35 loin muscle samples were collected from market at random, in order to research the variation and relationship between TVB-N and conductivity of fresh pork in the corruption process. The results showed that the porkwas kept at the temperature of 30 ℃ and humidity of 85% for 3 days, TVB-N and conductivity were gradually increased with the corruption of pork.In different time periods, correlation test between conductivity and TVB-N value were of highly significant (P<0.01) with the correlation coefficient being of 0.926. Conductivity and TVB-N presented a linear regression relationship and the regression equation was y=50.582x-54.452 (P<0.01). The coefficient of determination was 0.857 and conductivity value was ≤1.37 mS/cm. Therefore the pork can be assessed as fresh pork.
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