摘要
测定了杜洛克猪屠宰后10 h肌肉pH、糖原、乳酸和脂质氧化的变化,不同储藏温度和时间对肌肉pH值、失水率、糖原、乳酸及脂质氧化的影响及相关关系。结果表明:宰后10 h杜洛克猪背最长肌pH值显著降低,乳酸含量显著升高,肌肉糖原和TBA值含量变化不显著。4℃冷藏条件下,储存时间对杜洛克猪肌肉pH、糖原、乳酸和TBA含量影响不显著,对滴水损失影响显著。-20℃冷冻条件下,储存时间对杜洛克猪肌肉pH影响极显著,对解冻失水率、糖原、乳酸和TBA值含量影响不显著。相关性分析表明,宰后10 h TBA值与糖原呈显著负相关,与乳酸呈显著正相关,pH与乳酸极显著负相关;4℃冷藏条件下,TBA与滴水损失和乳酸呈极显著和显著负相关,pH与滴水损失极显著正相关;滴水损失与乳酸显著正相关,其他相关性不显著。-20℃冷冻条件下,TBA与pH极显著负相关,与解冻失水率显著正相关,pH与解冻失水率极显著负相关,解冻失水率与乳酸呈显著负相关,其他相关不显著。
The changes and correlations of pork muscle pH, glycogen, lactic acid and intramuscular fat oxidatoon after slaughter 10h of Du- roc, the effects d different storage temperature and time on muscle pH values, water loss rate, glycogen, lactic acid and 2-thiobarbituric acid （TBA） were studied. The results showed that the pH descended significantly, lactic acid content increased significantly, changes of muscle glycogen and TBA contents were not statistically significant after slaughtering 10 hours. With the storage condition of 4 ℃, the effects of stor- age time on pH value, glycogen lactic acid and TBA value were not statistically significant, but it on drop loes was statistically significant. With the storage condition d -20℃, the effects of storage time on pH value was extremely statistlcally significant, on unfreeze water loss rate, glycogen, lactic acid and TBA value were not statistically significant. Correlations analyses showed that TBA va]ues had remarkable negative relations to muscle glycogen,TBA values had remarkable positive relations to lactic acid,pH had extremely remarkable negative rela- tion to lactic acid after slaughter 10h. With the storage condition of 4 ℃, TBA values had extremely remarkable negative relation to drop loss,remarkable negative relafion to lactic acid,pH had extremely remarkable positive relation to drop loss, drop loss had remarkable positive relations to lactic acid, the other correlations were not statistically significant. With the storage condition of -20℃, TBA had extremely remarkable negative relation to pH values, had remarkable positive relation to unfreeze water loss rate. PH had extremely remarkable negative relation to unfreeze water loes rate. Unfreeze water loes rate had remarkable negative relation to lactic acid, the other conelations were not statistically significant.
出处
《西南农业学报》
CSCD
北大核心
2015年第3期1355-1360,共6页
Southwest China Journal of Agricultural Sciences
基金
山东省现代农业产业技术体系生猪创新团队建设项目(SDAIT-06-011-03)
山东省农业良种工程项目(2011LZ013-01)
国家生猪产业技术体系(CARS-36)
