| 摘要: |
| 用色彩色差计跟踪检测贮藏过程中新鲜肌肉颜色的变化，同时结合感官检验和蛋白沉淀反应——硫酸铜沉淀法对同一样品进行对照检测，研究了肌肉在贮藏过程中颜色的变化与肌肉新鲜度的关系。结果表明，用色彩色差计法检测原料肉的新鲜度是可行的，与其他理化方法相比较，具有精密度高、测量时间短等优点。用色彩色差计测定的L*值（亮度变量）、a*值（红度变量）与肉品贮藏时间(T)存在显著的线性关系。 |
| 关键词: 肌肉 色彩色差计 新鲜度 光学特性 |
| DOI： |
| 分类号: |
| 基金项目:西北农林科技大学青年基金 |
|
| Study on testing the fresh degree of meat by optics trait |
|
|
| Abstract: |
| The correlation of the meat storage time and optics trait is studied and the freshness degree of the meat has been measured with the application of method of color and color difference measurement.Meanwhile,after many other kinds of experiments,the result shows the usage of the color and color difference measurements to check the freshness degree of the meat is feasible,and it needs less time and proves exact.There are significant correlation between the Optics Trait L*,a* and meat freshness degree. |
| Key words: meat freshness color optics trait fresh degree |
