摘要
目的检测市售生鲜猪肉新鲜度并评价其贮藏品质.方法不同时间段选择代表性市场采集样品,在冷藏(0℃)条件下对样品进行新鲜度检测和贮藏品质分析.结果综合感官评分、pH检测、挥发性盐基氮检测和细菌总数检测表明生鲜猪肉在0-6d内符合新鲜肉相关的指标规定.结论生鲜猪肉0-6d内具有较好的新鲜度且贮藏品质相对稳定.
Aim to examine raw pork＇s fresh degree and appraise raw pork＇s storage quality.Method This experiment chooses samples at different time in main market and examines the fresh degree and analyses its storage quality in the normal refrigerator （0℃）.Result Taking comprehensive sensual judgment,PH value,determination of total volatile basic nitrogen and total number of bacteria into account,the raw fresh pork is proven to meet relevant regulation when stored in 0-6d.Conclusion Raw fresh pork has better fresh degree and relative stable quality in 0-6d.
出处
《商洛学院学报》
2007年第2期57-59,75,共4页
Journal of Shangluo University
关键词
生鲜猪肉
新鲜度
贮藏品质
raw fresh pork
fresh degree
storage quality
