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| PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性 | |
| 引用本文： | 孙京新,周光宏,罗欣,黄明.PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性[J].食品与发酵工业,2009,35(4). |
| 作者姓名： | 孙京新 周光宏 罗欣 黄明 |
| 作者单位： | 1. 南京农业大学教育部肉品加工与质量控制重点实验室,江苏,南京,210095;青岛农业大学青岛市现代农业质量与安全工程重点实验室,山东,青岛,266109 2. 南京农业大学教育部肉品加工与质量控制重点实验室,江苏,南京,210095 3. 山东农业大学食品科学与工程学院,山东,泰安,271018 |
| 基金项目： | 国家科技支撑项目，科研专项基金，国家高技术研究发展计划(863计划)重点项目 |
| 摘 要： | 比较了PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性。宰后24h直接切块取样的3种质量猪肉(背最长肌)于(2±1)℃下避光透氧包装O2透过率=2.06×10-3mL/(m2.h.Pa)]冷藏6d,采用色度计法测定了样品表面L*(亮度)值、a*(红色度)值、b*(黄色度)值、hueangle(色调角)值。从上述指标的变化研究了3种质量猪肉表面的肉色稳定性。3种质量猪肉表面肉色稳定性顺序为:DFD>RFN>PSE;a*值下降、hueangle值上升可反映肉色稳定性变差。 |
| 关 键 词： | PSE猪肉 RFN猪肉 DFD猪肉 肉色稳定性 色度计法 |
Color Stability of Three Quality Groups of Pork (PSE, RFN, DFD) during Refrigerated Storage |
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| Sun Jingxin,Zhou Guanghong,Luo Xin,Huang Ming.Color Stability of Three Quality Groups of Pork (PSE, RFN, DFD) during Refrigerated Storage[J].Food and Fermentation Industries,2009,35(4). | |
| Authors: | Sun Jingxin Zhou Guanghong Luo Xin Huang Ming |
| Abstract: | The color stability of three quality groups of pork(PSE,RFN,DFD) during refrigerated storage was comparatively studied. Sliced PSE ,RFN,DFD pork (longissimus dorsi muscles) 24h post mortem were packaged in foam trays covered with polyethylene(oxygen transmission rate =2.06×10-3 mL/(m2·h·Pa))and stored under (2±1)℃,no-lighting environment for 6 days. L value,a value,b value,hue angle value of the surface color in three groups were determined by chromameter. The order of color changes during the storage for the three groups was DFD>RFN>PSE. The decrease in a value or increase in hue angle value could indicate poor color stability. |
| Keywords: | PSE pork RFN pork DFD pork color stability chromameter |
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