摘要
为提高藏羊肉的商品性，延长其货架期，本实验以藏羊肉为研究对象，采用天然抗氧化剂来延缓藏羊肉的氧化速度，分析肉样中过氧化物（POV）、硫代巴比妥酸反应物（TBA）及挥发性盐基氦（TVB—N）在冷藏期间的变化情况。结果表明，随冷藏时间的推移，肉样中POV、TBA、TVB-N含量均呈显著性增长（P〈0．05）。通过对实验数据的对比分析发现，经复合抗氧化剂处理过的肉样食品品质变化常数K最小，与经其他处理的肉样对比差异极显著（P〈0．01），由此可见采用的抗氧化剂中复合抗氧化剂的抗氧化效果最好，可以应用在冷鲜肉保鲜环节中。对所测得的数据进行一级动力学模型拟合，通过建立相关的动力学模型，可以为藏羊肉贮藏运输过程中温度、品质变化的预测以及评估提供理论依据。
In order to improve the product of Tibetan sheep, extend the shelf-life of the Tibetan mutton as the research object, using natural antioxidants to retard the oxidation rate of Tibet lamb, pork peroxidase （POV） analysis, thiobarbituric acid reactive substances （TBA） and volatile basic nitrogen （TVB-N） changes during storage. The results show that with the storage time, the content of POV, TBA and TVB-N in the samples showed a significant growth （P〈0.05）, through the comparative analysis of experimental data showed that the composite antioxidant treated meat food quality change constant K minimum, and the difference between samples by other treatment was significant （P〈0.01）, the best the antioxidant effect of composite antioxidants thus used antioxidants, can be used in the cold fresh meat process. The first order dynamic model is fitted to the measured data. By establishing the relevant kinetic model, the theoretical basis can be provided tbr the prediction and evaluation of temperature and quality changes during the storage and transportation of Tibetan mutton.
出处
《中国食品工业》
2017年第8期52-56,共5页
China Food Industry
