基于TTI的冷鲜羊肉新鲜度研究

Study of freshness of chilled mutton based on of the temperature-time indication system

摘要: 本文研究了一种脂肪酶型时间温度指示体系（TTI）,确定混合指示剂的最佳优化比为:甲酚红、溴代麝香酚兰、酚酞的体积比为2∶3∶10。以脂肪酶为底物,确定时间—温度指示体系为:pH9.00的Gly-NaOH缓冲溶液39.5mL,聚乙烯醇-三丁酸甘油酯7.5mL,2.0g·L-1脂肪酶1.0mL,混合指示剂1.0mL,1mol·L-1Ca2+溶液1.0mL。并在相同环境下,测定羊肉的挥发性盐基氮（TVBN）值,从反应体系的颜色变化直观反映羊肉的新鲜程度。

Abstract: In order to evaluate the freshness of chilled mutton, a time-temperature indicator ( TTI) system based on lipase was investigated in this paper.The optimal ratio of the mixed indicator was 2∶3∶10 due to Cresol red, Bromo phenol blue musk and Phenolphthalein.TheTTI system was established as Gly-NaOH buffer solution ( 39.5mL, pH9.00) , Polyvinyl-tributyrin ( 7.5mL) , 2.0g·L- 1 ( 1.0mL) lipase, mixed indicator ( 1.0mL) , 1mol·L- 1Ca2 +solution ( 1.0mL) where lipase served as substrate. In the same condition, the volatile basic nitrogen ( TVBN) value was also determined and the color of the reaction system was associated with the freshness of mutton directly.