PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性

Color Stability of Three Quality Groups of Pork(PSE,RFN,DFD) during Refrigerated Storage

比较了PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性。宰后24h直接切块取样的3种质量猪肉(背最长肌)于(2±1)℃下避光透氧包装[O2透过率=2.06×10-3mL/(m2.h.Pa)]冷藏6d,采用色度计法测定了样品表面L*(亮度)值、a*(红色度)值、b*(黄色度)值、hueangle(色调角)值。从上述指标的变化研究了3种质量猪肉表面的肉色稳定性。3种质量猪肉表面肉色稳定性顺序为:DFD>RFN>PSE;a*值下降、hueangle值上升可反映肉色稳定性变差。

The color stability of three quality groups of pork （PSE, RFN, DFD） during refrigerated storage was comparatively studied. Sliced PSE ,RFN,DFD pork （longissimus dorsi muscles） 24h post mortem were packaged in foam trays covered with polyethylene（oxygen transmission rate = 2.06 × 10^-3 mL/（m^2 · h · Pa））and stored under （2 ± 1 ） ℃ ,no-lighting environment for 6 days. L＊ value,a＊ value, b^＊ value, hue angle value of the surface eolor in three groups were determined by chromameter. The order of color changes during the storage for the three groups was DFD 〉 RFN 〉 PSE. The decrease in a＊ value or increase in hue angle value could indicate poor color stability.