基于TTI的冷鲜羊肉新鲜度研究

郭素娟; 卢士玲; 李开雄; 许程剑; 李宝坤; 姬华; 董晓婉

doi:10.13386/j.issn1002-0306.2014.13.015

基于TTI的冷鲜羊肉新鲜度研究

新疆石河子大学食品学院

基金项目:

石河子大学高层启动资金专项(RCZX201020)；新疆生产建设兵团重点领域科技攻关项目(2013BA012)；石河子大学“263”人才培养计划中“青年骨干教师”(SP08011)；

详细信息

作者简介:
郭素娟 (1986-) , 女, 硕士研究生, 研究方向:畜产品加工。;

中图分类号: TS251.53
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- 文章访问数: 135
- HTML全文浏览量: 17
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出版历程
- 收稿日期: 2013-10-22

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

Food College of shihezi University

摘要

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。
- 羊肉; /
- 指示剂; /
- TTI; /
- 新鲜度;
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.
- mutton; /
- indicator; /
- TTI; /
- freshness;

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参考文献(20)

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