紫外照射和温度波动对冷鲜肉肉色稳定性的影响

Influence of Ultraviolet Irradiation and Temperature Fluctuation on the Color Stability of Chilled Meat

以不同部位冷鲜猪肉(背最长肌、后腿肉、腰大肌)为对象,研究肉样在2种贮藏条件(实际销售贮藏条件:4℃-13 h-紫外照射,0℃-11 h-避光;实验室设置条件:4℃-24 h-紫外照射)下色泽、肌红蛋白含量、高铁肌红蛋白还原酶活等的变化,旨在为提高冷鲜肉在销售贮藏期间的肉色稳定性提供依据。结果表明:实验室条件下,3个部位(背最长肌、后腿肉、腰大肌)冷鲜猪肉的色泽感官评定、a*值、氧合肌红蛋白含量和高铁肌红蛋白还原酶活性等均显著优于实际销售条件(P<0.05),实验室条件下更利于不同部位冷鲜猪肉的贮存。另外,在实验室条件下,3个部位中猪背最长肌肉色最稳定,其次是后腿肉,腰大肌肉色稳定性最差。

Using three parts of chilled pork(longissimus dorsi,hindquarter,and psoas major)as raw materials,this study was to compare the color stability of chilled pork during two kinds of storage.Under the actual sale condition,the meat samples were kept ultraviolet irradiation at 4℃for 13 h and then kept avoiding light at 0℃for 11 h every day.Under the laboratory condition,the meat samples were kept ultraviolet irradiation at 4℃for 24 h every day.Meat color,myoglobin content and metmyoglobin reductase activity of the meat samples were determined after storing for 0 h,24 h and 48 h.Results indicated that better color stability was obtained when the meat samples kept under the laboratory condition.Meat color,myoglobin content and metmyoglobin reductase activity of the meat samples under the laboratory condition were superior than the actual sale condition(P<0.05).Thus,the laboratory condition of ultraviolet irradiation at 4℃for 24 h every day was the suitable condition for prolonging the color stability of chilled meat.In addition,the color stability of longissimus dorsi was highest,followed by hindquarter.The color stability of psoas major was lowest.