冷却藏羊肉贮藏过程中物性特征与品质劣变相关性研究

Study on the Correlation Between Physical Properties and Quality Deterioration of Stored Mutton During Storage

为了分析冷却藏羊肉在冷藏过程中物性特征与品质劣变之间的相关性,本实验以新鲜藏羊肉为研究对象,测定了新鲜藏羊肉在冷藏了1d、4d、7d和10d的pH、过氧化值(POV)、硫代巴比妥酸反应物(TBARS)、挥发性盐基氮(TVB-N)、质构特性、水分含量、色度等的变化情况,结果表明:随着冷藏时间的增加,藏羊肉的色度逐渐加深,水分含量逐渐降低,pH值呈现先降低后增加的趋势,POV、TBARS、TVB-N(P<0.05)增大。根据相关性分析表明,冷却藏羊肉硬度、胶着性、回复力与TVB-N值呈极显著的正相关性(P<0.01),即贮藏过程的物性特征与其品质劣变有较大的相关性。

The correlation analysis between Tibetan sheep in order to cooling during storage, physical characteris- tics and quality, in this experiment, fresh mutton reservoir as the research object, the fresh Tibetan sheep in re- frigerated of ld, 4d, 7d and 10d were determined pH, POV, TBARS, TVB-N, textural properties. The moisture content and color changes, the results showed that with the increase of storage time, color of Tibetan sheep is gradually deepened, the moisture content decreased, pH value decreased first and then increased, POV, TBARS and TVB-N significantly （P〈0.05） increases, the value of shear stress change significantly （P〈0.05）; according to correlation analysis, There was a significant positive correlation between hardness, stalemate , recovery force and TVB-N in cold storage （P〈0.01）, That is, the physical properties of the storage process and its quality deteriora- tion has a greater correlation.