羊肉在不同储存温度下挥发性盐基氮的变化研究

Study on the Changes of Total Volatile Base Nitrogen in Mutton at Different Storage Temperatures

挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)是评价肉类新鲜度的主要参考指标。为揭示新鲜羊肉在不同储存温度下挥发性盐基氮的变化规律,本文通过半微量定氮法对0℃、4℃、10℃和20℃储藏条件下新鲜羊肉挥发性盐基氮的含量随天数的变化进行检测。结果表明,在0℃条件下,羊肉储藏17 d可能会致使挥发性盐基氮含量超标;在4℃条件下,羊肉储藏8 d可能会致使挥发性盐基氮含量超标;在10℃条件下,羊肉储藏4 d可能会致使挥发性盐基氮含量超标;在20℃条件下,羊肉储藏8.09 h可能会致使挥发性盐基氮含量超标。挥发性盐基氮含量随天数逐渐增加,在超过国标规定的15 mg/100 g后,其增速越来越大。

Total volatile base nitrogen(TVB-N) is the main reference index to evaluate meat freshness. In order to reveal the change rule of total volatile base nitrogen in fresh mutton at different storage temperatures, the content of TVB-N in fresh mutton stored at 0 ℃, 4 ℃, 10 ℃ and 20 ℃ was determined by semi-micro-nitrogen method. The results showed that storage of mutton for 17 days may cause the content of TVB-N to exceed the standard. At 4 ℃,storage of mutton for 8 days may cause the content of TVB-N to exceed the standard. At 10 ℃, storage of mutton for 4 days may cause the content of TVB-N to exceed the standard. At 20 ℃, storage of mutton for 8.09 hours may cause the content of TVB-N to exceed the standard. The content of TVB-N increased gradually with the days, and the increasing speed was more and more after it exceeded the national standard of 15 mg/100 g.