市售鲜肉食品的贮存与质量变化的研究

Study on the Store and Qualitative Change of Marketable Fresh Meat

对鲜肉中的蛋白质，亚硝酸盐及硝酸盐分别用凯氏法， N－ 1－萘基乙二胺分光光度法和镉柱还原分光光度法进行了测定。在 48h内，在常温 29℃下，鲜肉中蛋白质明显下降，大头鱼降低 72％，猪肉降低 74. 1％，草鱼降低 64. 5％，鸡肉降低 48. 5％。而亚硝酸却又显著升高，其升高的倍数依次分别为 200， 40， 60和 80。若在 4℃冷藏，则蛋白质的降低和亚硝酸盐的升高速度，将大为减少，蛋白质只降低 35％～ 6. 0％，亚硝酸盐只升高 14～ 54倍。

： The protein， nitrite and nitrate in fresh meats were determined by Kieldahl method， spectrophotometry of N－ 1－ naphthyl－ ethylenediamine and reduction of cadmium post respectively． In 48h and 29℃， the protein in fresh meats reduce remarkably． The percentages of fall apart of proteins in fresh meats were in the order of spotted silver carp， pork， grass carp and chicken to be 72％， 74. 1％， 64. 5％ and 48. 5％． Besides the nitrite increase largely by 200 to 80 times from spotted silver carp to chicken． If stored temperature at 4℃， the speed of reduction of protein and rise of nitrite can be decreased i． e． protein to reduce by 35～ 6. 0 per cent and nitrite to increase by 14～ 54 times．