猪宰后肌肉在急冷处理后糖原、pH和失水率的变化研究

Study on Changes of Glycogen,pH and Water Depletion of Pig Muscle with Treated Fast Cooling

以屠宰后新鲜的猪后腿肉为研究对象,进行急冷处理后再转移到-1℃~1℃条件下贮藏至腐败。以屠宰后按常规直接置于-1℃~1℃条件下冷却作对照,对其在冷藏期间糖原、pH、失水率的变化进行测定并做相关性分析。结果显示,2种处理方法各指标有相似的变化趋势,相同的贮藏期急冷处理较常规冷却糖原含量、pH高,失水率低。相关性分析显示,糖原含量和pH在0 h^114 h呈极显著的正相关,在138 h^282 h内呈显著负相关;糖原含量与失水率在0 h^282 h呈极显著负相关关系;失水率与pH在0 h^114 h呈极显著负相关,在138 h^282 h内呈显著正相关。

The muscle sample collected from legs of pig, after slaughter treated with fast cooling then stored at the temperature of - 1 C- 1 C. With the cooling control, study on changes of level of glycogen, pH and water depletion, and the correlation analysis was made. Results show that glycogen, pH and water depletion of the two processing methods had similar trends. In the same storage time, the samples of fast cooling compared to that of cooling had higher glycogen and pH, but lower water depletion. Correlation analysis showed that glycogen concentrations and pH were significantly positively correlated at 0 h 114 h, and negative correlated at 138 h282 h; the glycogen concentrations and water depletion were significantly negative correlated at 0 h-282 h; pH and water depletion concentrations were significantly negative correlated at 0 h- 114 h, and positively correlated at 138 h282 h.