肉品新鲜度的ATP生物发光法检测研究

Study on the detection of meat fresh degree by ATP bioluminescence

目的:研究ATP生物发光法用于肉品新鲜度检测和肉品质量评价的可行性。方法:以新鲜现宰泥鳅作为评估对象,用体细胞ATP提取剂ST提取肉类细胞ATP,通过生物发光法检测肌肉的发光脉冲值随时间变化的关系,通过该发光试剂的回归方程推算出ATP含量随时间变化的关系。结果:随着死亡时间的延长,肌肉中的ATP含量缓慢下降达到最低值后再开始回升。肌肉中ATP含量变化与死亡时间、保存温度及肌肉所处状态有关。结论:通过生物发光法可检测肉品的ATP含量随时间变化的关系,结合感官检查,可以评价肉品新鲜度、质量。具有简单、快速、可靠的优点。

Objective：To study the feasibility of meat fresh degree evaluation and meat quality estimation by ATP bioluminescence. Methods：The loach was chosen for detective object, ST was used for meat somatic ATP extract reagent. The relationship between ATP quantity of meat and time after killed was detected by ATP bioluminescence. Results：The general trend was the ATP quantity of meat decreased as the time prolonged after the loach was killed, at last ascended after the ATP amount reached to the lowest point. The ATP quantity of meat changed with death duration, storage temperature and storage state. Conclusion：The meat fresh degree could be detected by ATP bioluminescence combined with sense organ detection, the method had simple, quick and credible advantages.