鲜肉冰点及与主要理化指标的相关性

orrelation Analysis of Freezing Points and Main Physicochemical Indexes of Fresh Meats

采用冻结法和差示扫描量热仪测定牛、羊、鸡不同部位的冰点温度,并对其水分含量、密度、蛋白质、脂肪等指标进行测定,确定鲜肉的冰点与其主要成分的相关性,建立肉的冰点与主要成分的线性相关方程。结果表明:牛和羊各部位肉冰点温度均在-1.4^-1.7℃之间,鸡各部位肉冰点温度在-1.1^-1.4℃之间,其中牛肉冰点温度最高的部位为牛里脊(-1.4℃)。鲜肉的冰点温度与水分含量呈极显著正相关,而与脂肪的含量呈极显著负相关。较高的脂肪和蛋白质含量,尤其是当脂肪含量较高时,鲜肉具有较低的冰点。因此根据鲜肉冰点与其主要成分的线性相关方程,可以在测定脂肪及水分含量的基础上预测鲜肉的冰点温度。

The freezing points of beef, mutton and chicken from different bodY parts （foreleg, tenderloin, sinew and romp） were measured by freezing method using a differential scanning calorimeter （DSC） and the content of water, protein and fat, and other indicators were investigated. Based on the data obtained, the linear correlations between freezing point and major components were established for the meats. The results showed that the freezing points of beef and mutton from various body parts ranged from -- 1.4 to -- 1.7 ~C and the freezing points of chicken from various body parts ranged from -- 1.1 to --1.4 ~C. Moreover, the freezing point of beef tenderloin was the highest （--1.4 ~C） among three parts. Comprehensive analysis showed that the freezing point temperature of fresh meats had a significantly positive correlation with the water content but a significantly negative correlation with the fat content. Meats with high fat and protein content, especially when the fat content was high, had a low freezing point temperature. Therefore, the freezing point temperature of fresh meats could be predicted from the corresponding linear regression equation based on the fat and water content.