冷鲜猪肉贮藏期间微生物污染对其品质的影响
Influence of Microbial Contamination on Quality of Chilled Pork during Storage
  
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中文摘要:
      为分析冷鲜猪肉贮藏期间微生物污染对其品质的影响,从规模化生猪屠宰场,随机抽取10头猪后腿肉,于4 ℃冷藏。将每头猪肉样品平均分为11份,分别于0~10 d进行感官评价以及菌落总数和挥发性盐基氮测定。结果显示:0~3 d,菌落总数、挥发性盐基氮含量均不超标,冷鲜猪肉品质保持良好;4~6 d,猪肉品质开始降低,但绝大部分仍为近似鲜品;7 d以后,猪肉品质迅速降低,逐步腐败变质。结果表明,冷鲜猪肉贮藏期间,微生物污染对其品质有很大影响,在4 ℃冷藏条件下,冷鲜猪肉在3 d内能够保持良好品质。
英文摘要:
      In order to analyze the influence of microbial contamination on the quality of chilled pork during storage,from the large-scale pig slaughterhouses,pork hind leg muscles were cut from 10 pigs and refrigerated at 4℃. Then sensory evaluation were made,microbial numbers and total volatile basic nitrogen(TVB-N)were determined in 0 to 10th days respectively. The results showed that,during 0 to 3 days,the bacterial colony numbers and total volatile basic nitrogen did not exceed permissible limits,and the quality of the chilled pork remained good;after 4 to 6 days,the quality of meat began to decrease,but most of them were almost fresh;after 7 days,the meat quality rapidly decreased and gradually deteriorated. The results indicated that,microbial contamination had a great influence on the quality of chilled pork during storage. Under the preservation condition of 4 ℃,chilled pork could maintain good quality within 3 days.
作者单位
刘婷婷,方忠意,范念亭,董鹏,狄元冉,李金磊,高延玲,宋志超,吴志明  
中文关键词:  冷鲜猪肉  感官评价  菌落总数  挥发性盐基氮
英文关键词:chilled pork  sensory evaluation  total number of colonies  total volatile basic nitrogen(TVB-N)
基金项目:国家农产品质量安全监管专项(18182130109 2362)
DOI:10.3969/j.issn.1005-944X.2018.08.007
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