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摘要：牛肉在冷藏贮运过程中，温度波动是难以避免的，本文从汁液流失率、蒸煮损失率、质构变化、脂肪氧化、蛋白质溶解度、颜色、pH等方面探究冷藏贮运过程中温度波动对牛肉品质的影响。具体如下:汁液流失率随着储藏时间的增长逐渐增加，第6天时有所下降，4±1℃温度波动汁液流失率小于4±3℃温度波动；蒸煮损失率总体都呈上升趋势，4±1℃波动蒸煮损失率小于4±3℃波动组；TBARS值总体都是呈上升趋势，而4±1℃波动相较4±3℃波动上升的幅度较小；蛋白质溶解性都是呈现出下降趋势，4±3℃波动比4±1℃波动下降速率更快；pH值呈总体波动呈先下降后上升的趋势，4±1℃波动pH 值在第四天下降至最低随后逐渐上升，而4±3℃波动的pH在第二天后开始上升；L值先上升后下降，a值减小，b值增大，4±1℃波动变化小于4±3℃波动。28601
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毕业论文关键词牛肉；温度波动；冷藏；肉的品质
Effects of temperature fluctuation in cold storage and transportation on meat nutrition quality
In this paper, the effects of temperature fluctuation on beef quality during storage and storage were investigated from these aspects of juice loss rate, cooking loss rate, texture change, fat oxidation, protein solubility, color and pH. As follows: during the first 5 days of storage, juice loss rate was rising, On the 6h day the rate started to decline. 4 ± 1 ℃ temperature fluctuations in the juice loss rate of less than 4 ± 3 ℃ temperature fluctuations; The total loss rate of cooking loss was increasing, and the fluctuation rate of 4 ± 1 ℃ fluctuation was less than 4 ± 3 ℃. TBARS values were rising, while the fluctuation of 4 ± 1 ℃ was lower than that of 4 ± 3 ℃. Protein solubility were showing a downward trend, 4 ± 3 ℃ fluctuations than 4 ± 1 ℃ fluctuations in the rate of decline faster; The pH value fluctuates to the lowest and then gradually increases on the fourth day, and the pH of 4 ± 3 ℃ fluctuates after the second day. L value first increased and then decreased, a value decreases, b value increases, 4 ± 1 ℃ fluctuation change was less than 4 ± 3 ℃ fluctuations.
Key words:
beef；temperature fluctuations；chilled；meat quality
目录
摘要： 3
关键词： 3
Abstract： 3
Key words: 3
引言 4
1 材料与方法 4
1.1 材料和仪器 4
1.1.1试验材料及处理方法 4
1.1.2 试验仪器与试剂 4
1.2 方法 5
1.2.1指标测定 5
1.2.2数据处理 6
2 结果与分析 6
2.1. 温度波动对汁液流失率的影响 6
2.2. 温度波动对蒸煮损失率的影响 6
2.3. 温度波动对质构的影响 7
2.4. 温度波动对脂肪氧化的影响 9
2.5. 温度波动对蛋白质溶解度的影响 9
2.6. 温度波动对pH的影响 10
2.7. 温度波动对色泽的影响 11
3 结果与讨论 12
致谢 13
参考文献： 13
冷藏贮运温度波动对肉品营养品质的影响
引言
牛肉道鲜美，营养丰富，具有高蛋白、低脂肪、低胆固醇的特点，含有人体所必需的氨基酸，热量适中，对人体健康有利，且具有较高的经济价值。近年来随着人们生活水平的提高，牛肉需求量不断上涨，且相比较冷冻肉，冷鲜肉正逐步成为我国居民重要的消费方向。但生鲜牛肉在生产、流通及贮藏过程中极易受到外界环境、微生物及酶的作用而出现新鲜度下降，腐败变质，甚至产生有毒有害物质，不仅造成食用安全隐患，而且对生产企业造成重大损失。因此如何控制牛肉品质就显得十分关键。