猪肉新鲜度的检测及肉质综合评定

Detection of Pork Freshness and Synthetic Evaluation of Pork Quality

对随机采取的40头(份)市售鲜猪肉进行了9项指标的检测。检测结果显示,pH值、氨值、球蛋白与H2S等4项指标的测定结果与国家标准方法测定TVB-N的结果存在较大的差异,而TVB-N与感观指标、过氧化物酶、菌落总数和大肠菌群检测结果显示出很高的相关性。试验证明,在猪肉新鲜度检测中,建议以TVB-N、微生物指标和感官检查为主要依据,结合其他指标的检测结果,作为综合评定猪肉新鲜度的参考依据。

Forty fresh pork samples were used to determine their freshness about nine indexes which were taken at random from market. The results show that there exist great difference on the value of pH, NH3, globulin and H2S compared with the standard detect method TVB-N, while a positive relation was also observed among the sensory index, peroxydase, total bacterium number and coliform group. The result indicated that during the detection of pork freshness, mainstay TVB-N, microorganism index and sensory determination combine with the detection results of other indexes can be suggested as a reference of synthetic evaluation.