摘要
利用冷冻离心和硫代巴比土酸（TBA）比色法检测正常肉、PSE肉中乳酸含量的变化。结果显示,乳酸的回收率为96.95%~103.26%。在0h,RFN肉和PSE肉中乳酸的平均含量分别为0.0594mg/g和0.1350mg/g;PSE肉中乳酸含量2h后上升到1.0708mg/g,RFN肉中乳酸含量在72h后上升到1.0260mg/g。
Lactic acid variation of RFN pork and PSE pork are determined by TBA agent and spectrophotometer.The determined result indicated that the recovery rate was range from 96.95%～103.26%.At 0h,average content of lactic acid in AFN pork is 0.0594 mg/g,and in PSE and DFD pork are 0.1350 mg/g and 0.0576 mg/g respectively.Average content of lactic acid in PSE pork rises to 1.0708 mg/g after 2h,while for RFN pork,it rises to1.0260 mg/g after 72h.
出处
《肉类工业》
2011年第6期21-23,共3页
Meat Industry
