肉新鲜度的理化学检验方法

Physical and chemical test method of freshness level of meat

肉类腐败变质的分解产物极其繁杂。其检测方法很多,如挥发性盐基氮的测定、p H值的测定、氨的检测、球蛋白沉淀试验、硫化氢试验和过氧化物酶反应等。其中肉中挥发性盐基氮的含量,能有规律的反映肉品质量,是评定肉新鲜度的客观指标,是国家现行食品卫生标准中唯一的理化指标。理化学检验是根据肉中蛋白质等物质的分解产物,用物理方法和化学方法对肉的新鲜程度进行检验。

The decomposition products of meat spoilage were extremely complex. There were many detection methods, such as the detection of volatile base nitrogen, pH and ammonia, globulin precipitation test, hydrogen sulfide test and peroxide enzyme reaction and so on. The volatile base nitrogen content in the meat could regularly reflect the quality of meat. And it was an objective index to assess the freshness level of meat. It was the unique physical and chemical indicator in currently national food hygiene stand- ard. Physical and chemical test was making use of physical and chemical methods to examine the fresh- ness level of meat, according to the decomposition products of protein and other substances in meat.