鹌鹑肌肉肌苷酸含量和鹑肉保鲜时间的研究

A STUDY ON THE AMOUNT OF INOSINIC ACID IN THE MUSCLE OF QUAILS AND THE MEAT KEEPING TIME

用纸层析法测定鹌鹑肌肉提取液中的肌苷酸含量,实验结果表明:1.鹌鹑性别不同的肌苷酸含量(平均值):雌鹑为5.557μM/g(肉);雄鹑为5.274μM/g(肉),差异不显著(p>0.05)。2.两组不同日龄鹌鹑胸肌肌苷酸含量(平均值):35日龄为5.739μM/g,70日龄为4.941μM/g,差异极显著(p<0.01)。3.鹌鹑不同部位肌苷酸含量,胸肌明显高于腿肌,腿肌的肌苷酸含量平均值仅为胸肌的60.51％,差异极显著(p<0.01)。4.不同条件保存鹑肉时,随着时间的延长,肌肉中的肌苷酸均降解,降解速度,低温(0℃)较室温缓慢。5.测定肌肉中肌苷酸的含量可作为衡量鹌鹑肌肉鲜度的一项有用的指标。

Paper chromatography was used to determine the amount of inosi-nic acid ( IMP ) in extracts of quail muscles. The results showed. The comparison of IMP contents between male and female quails revealed no significant difference(P>0.05),with the average content being 5.557 μM per gram of meat in females and 5.274μM per gram of meat in males. Statistical significance was calculated in IMP contents of breast muscles in the two age groups ( P<0.01).The IMP value was 5.739μM/g in 35 days old quails and 4.94μM/g in 70 days old quails. When com- parison was made in IMP contents in muscles from different body parts, greater level was found in breast muscles than in leg muscles, the leg muscle IMP was 60.51% as much as breast muscles ( P<0.01 ). Preserving in different conditions with prolonged duration, an amout of IMP was catablized, but at low temperature ( 0℃ ) , catablizing was slower than that at room temperature.The amount of IMP in quail muscle can serve as useful indication of freshness.