In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that wit...In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that within 10 h post slaughtering, post slaughtering time had extremely significant influence on pH value and lactic acid content of Landrace, but had no significant influence on glycogen content and TBA value. On the other hand, post slaughtering time had extremely significant influence on pH value of Yorkshire, but had no significant influence on glycogen, lactic acid content and TBA value. The pH values of Yorkshire at 3, 5 and 10 h post slaughtering were 5.21% （ P 〈 0.01 ）, 5.64% （ P 〈 0.05 ） and 5.59% （ P 〈 0.05 ） higher than those of Landrace, respectively ; the lactic acid content in muscle of Landrace at 10 h post slaughtering was 56.04% （P 〈0.05） higher than that of Yorkshire; the TBA value in muscle of Yorkshire at 10 h post slaughtering was 89. 19% （P 〈 0.01 ） higher than that of Landrace; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at 4℃, storage time had no significant influence on pH value and glycogen content in muscle of Landrace, but had significant influence on drip loss, lactic acid content and TBA value ; storage time had no significant influence on pH value, glycogen content and TBA value in muscle of Yorkshire, but extremely significant influence on drip loss and significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at 4℃ was 6.56% （P 〈0.05） higher than that of Landrace; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 and 144 h post storage at 4℃ were 84.90% （P〈0.05）,78.40% （P〈0.01）, 101.87% （P〈0.05）, 83.80% （P〈0.05）, 83.59% （P〈 0.05）and67.25% （P〈0.01）higher than those of York-shire, respectively; the drip loss of Landrace at 72 h post storage and TBA value at 144 h post storage were 55.70% （ P 〈 0.05 ） and 141.33 % （ P 〈 0.01 ） higher than those of Yorkshire, respectively; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at -20℃, storage time had significant influence on TBA value in muscle of Landrace, but had no significant influence on pH value, thawing water loss rate, glycogen and lactic acid content; storage time had no significant impact on pH value, thawing water loss rate, glycogen content and TBA value in muscle of Yorkshire, and had significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at - 20℃ was 5.43 % （ P 〈 0.05 ） higher than that of I.andrace ; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 h post storage at - 20℃ were 85.08% （ P 〈0. 05 ）, 108.66% （ P 〈 0.01 ）, 72.69% （ P 〈 0.05 ）, 90.31% （ P 〈 0.01 ）, 70.38% （ P 〉 0.05 ） higher than those of Yorkshire, respectively ; the thawing water loss rates of Landrace at 24 and 72 h were 160.14% （ P 〈 0.05 ） and 74.32% （ P 〈 0.05 ） higher than those of Yorkshire, respectively ; there was no significant difference in lactic acid content and TBA value at the same time point between Yorkshire and Landrace.展开更多
[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18...[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.展开更多
为研究鲜猪肉在不同储藏温度下主要腐败菌及其总挥发性盐基氮(TVB-N)含量随时间的变化规律,找出其变化函数模型。选取(-3±0.5)、(0±0.5)、(4±0.5)、(10±0.5)℃四个储藏温度组,每组设置0、10、20、34、48、72、96 h ...为研究鲜猪肉在不同储藏温度下主要腐败菌及其总挥发性盐基氮(TVB-N)含量随时间的变化规律,找出其变化函数模型。选取(-3±0.5)、(0±0.5)、(4±0.5)、(10±0.5)℃四个储藏温度组,每组设置0、10、20、34、48、72、96 h 7个不同的储藏时间,测定鲜猪肉细菌菌落总数、大肠杆菌等6个微生物指标和TVB-N含量,对各指标的时间序列值在4个储藏温度组间进行配对T检验,并建立Logistic生长曲线函数模型。结果表明:不同储藏温度组鲜猪肉各指标间存在极显著差异;各指标在不同储藏温度下与自变量时间t的Logistic生长曲线函数的决定系数R2均大于0.9;以总挥发性盐基氮含量为指标,得出理论上(0±0.5)℃储藏不超过76 h的为鲜猪肉,超过76 h不超过121 h的为次鲜肉。综合分析,鲜猪肉建议(0±0.5)℃储藏为宜,储藏时间不超过121 h。研究结果可为鲜猪肉储藏保鲜提供参考。展开更多
基金Supported by Shandong Swine Industry Technology System Innovation(SDAIT-08-03)Agricultural Improved Variety Project of Shandong Province(2011LZ013-01)National Swine Industry Technology System Innovation(CARS-36-09B)
文摘In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that within 10 h post slaughtering, post slaughtering time had extremely significant influence on pH value and lactic acid content of Landrace, but had no significant influence on glycogen content and TBA value. On the other hand, post slaughtering time had extremely significant influence on pH value of Yorkshire, but had no significant influence on glycogen, lactic acid content and TBA value. The pH values of Yorkshire at 3, 5 and 10 h post slaughtering were 5.21% （ P 〈 0.01 ）, 5.64% （ P 〈 0.05 ） and 5.59% （ P 〈 0.05 ） higher than those of Landrace, respectively ; the lactic acid content in muscle of Landrace at 10 h post slaughtering was 56.04% （P 〈0.05） higher than that of Yorkshire; the TBA value in muscle of Yorkshire at 10 h post slaughtering was 89. 19% （P 〈 0.01 ） higher than that of Landrace; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at 4℃, storage time had no significant influence on pH value and glycogen content in muscle of Landrace, but had significant influence on drip loss, lactic acid content and TBA value ; storage time had no significant influence on pH value, glycogen content and TBA value in muscle of Yorkshire, but extremely significant influence on drip loss and significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at 4℃ was 6.56% （P 〈0.05） higher than that of Landrace; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 and 144 h post storage at 4℃ were 84.90% （P〈0.05）,78.40% （P〈0.01）, 101.87% （P〈0.05）, 83.80% （P〈0.05）, 83.59% （P〈 0.05）and67.25% （P〈0.01）higher than those of York-shire, respectively; the drip loss of Landrace at 72 h post storage and TBA value at 144 h post storage were 55.70% （ P 〈 0.05 ） and 141.33 % （ P 〈 0.01 ） higher than those of Yorkshire, respectively; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at -20℃, storage time had significant influence on TBA value in muscle of Landrace, but had no significant influence on pH value, thawing water loss rate, glycogen and lactic acid content; storage time had no significant impact on pH value, thawing water loss rate, glycogen content and TBA value in muscle of Yorkshire, and had significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at - 20℃ was 5.43 % （ P 〈 0.05 ） higher than that of I.andrace ; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 h post storage at - 20℃ were 85.08% （ P 〈0. 05 ）, 108.66% （ P 〈 0.01 ）, 72.69% （ P 〈 0.05 ）, 90.31% （ P 〈 0.01 ）, 70.38% （ P 〉 0.05 ） higher than those of Yorkshire, respectively ; the thawing water loss rates of Landrace at 24 and 72 h were 160.14% （ P 〈 0.05 ） and 74.32% （ P 〈 0.05 ） higher than those of Yorkshire, respectively ; there was no significant difference in lactic acid content and TBA value at the same time point between Yorkshire and Landrace.
基金Supported by Science and Technology Achievement Transformation Program of Sichuan Province(2023ZHCG0079)Research and Application of Key Techniques for Industrialization of Frozen Prepared Meat Dishes(GCZX22-35)Sichuan Pig Innovation Team of National Agricultural Industry Technology System(scsztd-2024-08-07).
文摘[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.
