肉品水分含量测定方法的比较

A Comparison of the Detective Methods of the Water Content of Meats

本文采用三种方法进行肉中水分含量的测定,并将结果进行了统计学t检验比较,结果发现:直接烘干法与加砂称量瓶烘干法(GB 9695.15—88)无显著差异;直接烘干法与微波炉烘干法无显著差异;加砂称量瓶烘干法与微波炉烘干法差异显著。

There is 3 methods to detect the water content of meats:the 1st is directive drying the meat samples in a drier at 103C ;the 2hd method is drying the meat samples in the measure glass which is contents some sand at 103C(GB9695. 15-88); the 3rd method is drying the meat samples by microwave stove ,and until the meat samples come to constant weight and measure the lose weight . The results was compared by the statistict detection and showed that the 1st and the 2nd method has no significant difference ; the 1st method has no significant difference to the 3rd ;but between the GB9695. 15 - 88 and the 3rd method that the difference is significant,so we regard that the 1st method can substitude for the GB9695 15 - 88 at sometimes im order to rapid and convenient.