生猪肉中腺苷酸与细菌及硫化氢含量关系

王胜利; 舒柏华

生猪肉中腺苷酸与细菌及硫化氢含量关系

Relations between adenosine triphosphate(ATP) and bacteria, H2S in fresh pork

摘要

摘要:
目的探索评价生猪肉鲜度指标(腺苷酸)及与细菌(BT)和硫化氢(H₂S)关系.
方法从市场购入5份生猪肉, 高速捣碎成匀浆, 分别置于4, 10和20℃中, 在0~5d内测定生猪肉中的腺苷酸(ATP采用生物发光法)与BT、H₂S含量(H₂S采用硝酸银比色法).
结果生猪肉中ATP含量随存放温度的上升和时间的延长而下降, BT和H₂S含量则反之, 随存放温度的增高和时间的(r值分别为-0.875, -0.764和-0.728, P值均 < 0.01)延长而增加, 呈明显负相关.ATP测定方法, 检出限比H₂S小10⁹倍.测定所需时间比细菌培养快1d.
结论 ATP可作为评价肉类营养和卫生质量的指标, 比现行肉类卫生质量指标直接、快速和灵敏, 对判定生肉保质期有一定实用价值.

Abstract:
Objective To explore the freshness index of the fresh pork(the adenosine triphosphate)and whose relationship with the total bacteria(BT)and H₂S.
Methods 5 cases of fresh pork were bought from the market, and mixed by a vortex-mixer, then placed at 4, 10 and 20℃.The adenosine triphosphate(ATP)(tested with bioluminescence)and the bacteria, H₂S(tested with AgNO3 chromatometry)were detected within 5 days.
Results The amount of the ATP in the pork decreased with the temperature rising and the time going, but the amounts of the bacteria and H₂S increased at the same situation was-0.875, -0.764 and-0.728 individually, P_mean < 0.01), which showed apparently the negative correlation.ATP test limit was 109 times lower than H₂S.It costed 1 d less than the bacteria cultivation.
Conclusion ATP can be used as an index to evaluate the nutrition and hygiene quality of meat, which was director, more rapid and sensitive than current health quality index, and it may have some value of use to confirm the shelf-life of meat.

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