不同保存温度下牛肉新鲜度变化规律的研究

摘要

[目的]研究牛肉在保存过程中新鲜度主要指标的变化规律.[方法]将分割好的牛肉分别保存在室温和4℃条件下,对其新鲜度主要指标(挥发性盐基氮,pH值、菌落总数)进行测定.[结果]牛肉的新鲜度指标在不同保存温度下有所不同,保存温度高,牛肉中的TVB-N数值增加的速度就越快、pH值回升的时间就越短,微生物繁殖的数目就越多,牛肉变质的速度就越快.[结论]4℃条件下保存的牛肉保质期比较长,达到了4d,所以在4℃条件下一定时间内保鲜牛肉是可行的.%[Objective]The present study was to investigate the changes of beef freshness at different storage temperatures. [Method]Fresh beef samples taken from a slaughter house were randomly divided into two groups,which were stored at the room temperature and in a refrigerator at 4℃ respectively, and the TVB - N, pH and the total number of bacterial colony were measured. [ Result]The result showed that the freshness varied with different temperatures; the higher the temperature, the faster the TVB - N changed, the shorter time for pH increased and the more numbers of bacteria there would be, thus resulting in faster deterioration of beef. [ Conclusion] The beef stored at 4℃ can remain fresh for 4 days, indicating- a longer shelf life.