基于食品测色仪的肉色变化规律研究

Characteristics of meat color using food color measuring instrument

中文关键词:  肉色  仪器测量  氧合时间  厚度

英文关键词:meat color  instrumental color measurements  bloom time  thickness

中文摘要:

      目的 为实现仪器测定肉色的规范化、标准化提供参考依据。方法 采用食品测色仪研究了牛肉、羊肉、猪肉和鸡肉肉色L*、a*、b*、C*、h、L、a、b值随氧合时间及肉块厚度的变化规律。结果 时间方面, 鲜切牛肉在24~28 min, 鲜切羊肉、猪肉在8~12 min内各肉色指标均未发生显著变化(P>0.05), 鸡肉在0~40 min的测定过程中肉色比较稳定; 厚度方面, 牛肉、羊肉厚度由1.5 cm增至2.0 cm过程中肉色变化不显著, 而猪肉厚度增至2.5 cm之前肉色持续变化。结论 食品测色仪测定肉色的适宜条件为: 鲜切牛肉氧合24 min, 厚度不小于2 cm; 鲜切羊肉氧合10 min, 厚度不小于2 cm; 鲜切猪肉氧合10 min, 厚度不小于2.5 cm; 鸡肉不需氧合可直接测定。

英文摘要:

      Objective To provide references for the standardization of instrumental color measuring of meat. Methods The L* a* b* C* h L a b values were detected by food color measuring instrument as the changes of blooming time and thickness. Results Significant changes did not occur for freshly-cut beef during 24 min to 28 min, as well as mutton and pork during 8 min to 12 min, and chicken during 0 min to 40 min. Meat color changed little when the thickness increased from 1.5 cm to 2.0 cm for beef and mutton. And pork color changed until the thickness reached to 2.5 cm. Conclusion The applicable requirements for instrumental color measures on freshly-cut meat were 24 min for beef, 10 min for mutton and pork, and 0 min for chicken, with samples at least 2.0 cm thick for beef and mutton, and 2.5 cm for pork.