| 牛肉保存过程中总挥发性盐基氮变化规律的探索 |
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| 引用本文： | 王志琴,姚刚,张晓红,房淑君,孙磊,黎春,许明.牛肉保存过程中总挥发性盐基氮变化规律的探索[J].畜牧与饲料科学,2011(7). |
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| 作者姓名： | 王志琴 姚刚 张晓红 房淑君 孙磊 黎春 许明 |
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| 作者单位： | 1. 新疆农业大学动物医学学院,新疆乌鲁木齐,830052
2. 新疆伊犁巴口香实业有限责任公司,新疆伊犁,835000 |
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| 基金项目： | 新疆维吾尔自治区“十一五”科技重大专项(200731135) |
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| 摘 要： | 通过对屠宰后24h的牛胴体采样,分别放在分割间和排酸间保存,每12h对牛肉中总挥发性盐基氮(TVB-N)含量进行测定。检测结果表明,随保存时间的延长,挥发性盐基氮含量逐渐升高,不同保存条件下TVB-N存在明显差异,分割间保存的牛肉明显高于排酸间保存的牛肉,分割间保存的牛肉在60h时超过标准15mg/100g,而排酸间保存的牛肉在108h时超过标准15mg/100g。
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| 关 键 词： | 胴体 挥发性盐基氮 牛肉保存 牛肉 |
Investigation on the Change Patten of Total Volatile Basic Nitrogen in Beef During Storage |
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| WANG Zhi-qin,YAO Gang,ZHANG Xiao-hong,FANG Shu-jun,SUN Lei,LI Chun,XU Ming.Investigation on the Change Patten of Total Volatile Basic Nitrogen in Beef During Storage[J].Animal Husbandry and Feed Science,2011(7). |
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| Authors: | WANG Zhi-qin YAO Gang ZHANG Xiao-hong FANG Shu-jun SUN Lei LI Chun XU Ming |
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| Institution: | WANG Zhi-qin1,YAO Gang1,ZHANG Xiao-hong1,FANG Shu-jun1,SUN Lei1,LI Chun2,XU Ming2(1.College of Veterinary Medicine,Xinjiang Agricultural University,Urumqi 830052,China,2. Xinjiang Yili Bakouxiang Industrial Co. Ltd.,Yili 835000,China) |
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| Abstract: | Carcass at 24 h after slaughter were divided into 2 groups and stored at cutting and deboning room and acid discharge room respectively,and then the content of total volatile basic nitrogen(TVB-N) in beef samples was determined every 12 h. Results showed that the content of TVB-N increased with the increase of storage time,and there was obvious difference in TVB-N under different storage conditions,among them the TVB-N of beef stored at cutting and deboning room was obviously higher than that at acid discha... |
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| Keywords: | carcass total volatile basic nitrogen beef storage beef |
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