【摘要】 为找到对猪肉脂肪氧化和色泽变化影响较小的光源及光照度范围,为冷却肉的合理贮存、流通条件的确定提供依据,在(4±2)℃和(9±1)℃贮存条件下,采用避光、白炽灯和日光灯,进行了不同光源照明实验,并在(4±2)℃、日光灯照明贮存条件下,60~2 000 lx光照度范围内设置6种处理,进行了不同光照度实验。结果表明:在(4±2)℃温度下贮存时,不同光源各处理TBA(硫代巴比妥酸)值之间均无显著性差异(P>0.05),但红度值a之间差异显著(P<0.05),且白炽灯照射下a值最低。说明光源种类对猪肉脂肪氧化程度没有明显影响,但光照加快了猪肉的变色速度,故在此温度下贮存应采用日光灯照明。(9±1)℃时,白炽灯和日光灯照射条件下,肉样TBA值和a值均存在显著性差异,光照使肉样色泽变差,而且明显加快了其脂肪氧化速度,日光灯照射下尤为明显。猪肉在此温度条件下贮存,应采用白炽灯照明。(4±2)℃日光灯照明贮存条件下,在光照度<750 lx时,各处理间TBA、a值和高铁型肌红蛋白质量分数w(MMb)均无显著性差异,对猪肉脂肪氧化和色泽变化的影响较小,故在猪肉的流通过程中应采用<750 lx的光源照明。更多还原

【Abstract】 The changes of lipid oxidation and meat color stored in different light sources at(4±0.5)℃ and(9±1)℃ were observed and compared.The influences of different light intensities(60～2 000 lx) on lipid oxidation and color changes of chilled meat stored at(4±2)℃ were also investigated The results showed that: 1) TBA value was not significant(P>0.05),but the value in red level was significant(P<0.05)at different light sources,and the fluorescent lamp could postpone color changes during storage at(4±2)℃,however,the incandescent postponed lipid oxidation and color changes at(9±1)℃;2) TBA value,the value in red level,and wl MMb were not significant(P>0.05)in light intensities below 750?lx and were no any effect on the lipid oxidation and color changes,so it was recommended to use fluorescent lamp with light intensity below 750?lx during process and distribution of chilled meat.更多还原