冷鲜猪肉挥发性盐基氮值与感官品质的差异研究

Differences Research on Volatile Basic Nitrogen Value and Sensory Quality of Chilled Pork

挥发性盐基氮(TVB-N)常被用作肉类新鲜度评价指标,现行国标中其评价限值为小于等于15 mg/100 g。为了确定这一限量在冷鲜猪肉实际运输储藏过程中的适用性,试验通过模拟畜禽肉冷链物流运输环境,对4℃下不同部位冷鲜猪肉(猪小里脊、猪背最长肌、猪肩肉、猪后腿肉)的挥发性盐基氮值与感官品质的差异进行了研究。结果表明:除了冷鲜猪小里脊肉的TVB-N含量与感官品质的变化基本吻合外,其余三种肉样的TVB-N含量与感官变化相比,均有一定的滞后性。在冷鲜猪肉实际运输储藏过程中,适当减小TVB-N的国标限量可更准确地评价其新鲜度。

Volatile base nitrogen（TVB-N） was often used as evaluation index of meat freshness, the evaluation value was less than or equal to 15 mg/100 g in the current national standard. In order to determine applicability of this limit value in process of actual transport and storage of the chilled pork, the cold chain logistics environment of meat was simulated, the difference between TVB-N and sensory quality in different parts of chilled pork（pork tenderloin, pork longissimus dorsi, picnic shoulder, pork hind leg） was studied at 4 ℃. The results showed that TVB-N content of pork tenderloin coincided basically with the change of sensory quality, however, compared with sensory changes, the TVB-N value of the other three specimens had certain hysteresis. Therefore, in the actual transportation and storage process of chilled pork, reducing TVB-N limit value in the national standard could be more accurate to evaluate its freshness.