冷藏条件下猪肉的品质变化及优势腐败菌的研究

Study on Quality Changes and Dominant Spoilage Bacteria of Pork Under Refrigeration Conditions

本文研究了4℃冷藏保鲜条件下猪肉品质的变化规律,根据pH值、挥发性盐基氮值(TVB-N)、失水率和感官评价等指标确定猪肉4℃冷藏保鲜条件下的货架期。研究发现,冷藏保鲜条件下的猪肉,pH值呈现先下降后上升的趋势,第10天时,pH数值上升到6.6;TVB-N随着贮藏时间的延长而呈现上升的趋势,第9天时达到20.16 mg/100 g,超过国家规定限制;猪肉在9 d时已经失去光泽同时发黏。综合以上品质指标,4℃冷藏保鲜条件下的货架期为8 d。此外,4℃冷藏条件下猪肉的优势腐败菌为假单胞菌、大肠杆菌以及金黄色葡萄球菌。

In this paper,the variation rule of pork quality under 4℃refrigeration was studied,and the shelf life of pork under 4℃refrigeration was determined according to pH value,volatile base nitrogen value(TVB-N),water loss rate and sensory evaluation.The pH value of pork under the condition of refrigerated preservation first decreased and then increased.On the 10th day,the pH value increased to 6.6.TVB-N showed an increasing trend with the extension of storage time,and reached 20.16 mg/100 g on the 9th day,exceeding the national limit,the pork had lost luster and became sticky at 9 d.Based on the above quality indicators,the shelf life under 4℃refrigeration was 8 d.Pseudomonas,Escherichia coli and Staphylococcus aureus were the predominant spoilage bacteria in pork at 4℃.