食品科学2012，Vol.33Issue(21)：107-110,4.
冷鲜肉品质评价指标的探讨
Potential Biochemical Parameters for Quality Evaluation of Chilled Fresh Pork
郇延军 1许伟 1赵雅娟 1闫晓蕾 1孙冬梅1
作者信息
摘要
Abstract
In the present study,the potential suitability of some biochemical parameters for quality evaluation of chilled fresh pork was assessed by measuring their changes in chilled fresh pork during storage at 4 ℃ and performing sensory evaluation.The cumulative variance contribution rate of two designated factors was 84.874% as demonstrated by principal component analysis,which could meet the analytical requirements.Further analysis indicated that peroxide value(POV),thiobarbituric acid(TBA) and the total number of Staphylococcus and Micrococcus when explained by component No.2 and proteolysis index(PI) when explained by component No.1 could not be used for quality evaluation of fresh pork.,while total volatile basic nitrogen(TVB-N),total viable count(TVN) and cadaverine content when explained by component No.1 could be used for quality evaluation of fresh pork.Besides,pH could provide important references for quality evaluation of fresh pork.But further studies are needed to examine if acid value(AV) can be used as a measure of the quality of fresh pork.关键词
冷鲜肉/腐败/品质指标/主成分分析Key words
chilled meat/spoilage/quality index/principal component analysis分类
轻工纺织引用本文复制引用
郇延军,许伟,赵雅娟,闫晓蕾,孙冬梅..冷鲜肉品质评价指标的探讨[J].食品科学,2012,33(21):107-110,4.
