不同贮藏条件下鸡肉肌苷酸含量的变化规律
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摘要
为了探讨肌苷酸在冷藏和冷冻期间产生和降解规律,以70日龄黄羽肉鸡为实验材料,连续7 d测量4℃冷藏期间胸肌IMP、HxR、Hx、ADP、AMP和IMPc含量以及-20℃不同冷冻时间鸡肉IMP及其代谢物含量。结果显示:冷藏第2 d和第5 d IMP含量有显著降解,分别为屠宰后4 h的66%和45%。Hx含量在第2 d和第5 d极显著增加,分别为屠宰后4 h的2.6倍和4.6倍。HxR含量第4 d达到最大值,之后快速下降。IMPc含量从第5 d开始降解趋势明显。冷冻1周内IMP、Hx和HxR含量变化均不大。IMP含量冷冻1个月、210 d和540 d后分别为屠宰后4 h的65%、41%和6%,冷冻1个月到4个月之间变化不大。Hx和HxR含量分别在冷冻30 d和300 d时最高。IMPc含量冷冻210 d和540 d时下降极显著,分别为屠宰后4 h的84%和42%。因此,建议鸡肉4℃冷藏保存时货架期4 d为宜;-20℃冷冻保存时1周最宜,鸡肉冷冻保存时间最好不超过4个月。
In order to study the effects of cold storage and frozen time on the inosine acid( IMP) content of chicken,the formation and degradation of IMP during storage were discussed. 70 days yellow feather broilers were used as experimental material,the content of IMP,Inosine( HxR),hypoxanthine( Hx),adenosine diphosphate( ADP),adenosine monophosphate( AMP) and IMPc were measured respectively at 4 ℃ cold storage for 7 days continuous and-20 ℃ for different frozen time.The results showed that: there was significant degradation of IMP content in the second and fifth days of cold storage,which was66% and 45% of the four hours after slaughter. The content of Hx increased significantly in the second and fifth day,which were 2.6 times and 4.6 times as much as 4 h after slaughter.The HxR content increased to the highest peak in the fourth day,and then decreased rapidly.The IMPc content began to degrade significantly from the fifth day.The IMP,Hx and HxR contents with 1 week frozen meat had no change,and the contents of frozen 30,210,540 d were 65%,41% and 6% of the 4 h after slaughter respective,there was no significant difference between frozen 30 d to 120 d meats.The Hx content reached a maximum of 30 d frozen meat,and the HxR content reached a maximum of 300 d frozen meat.The content of IMPc in freezing 210 d and 540 d decreased significantly,which were 84% and 42% of the 4 h after slaughter respectively. Therefore,it is recommended that the chicken shelf life of cold storage at 4 ℃ was 4 d; and cryopreservation at -20 ℃ was 1 week most appropriate,chicken cryopreservation time had better not exceed 4 months.
In order to study the effects of cold storage and frozen time on the inosine acid( IMP) content of chicken,the formation and degradation of IMP during storage were discussed. 70 days yellow feather broilers were used as experimental material,the content of IMP,Inosine( HxR),hypoxanthine( Hx),adenosine diphosphate( ADP),adenosine monophosphate( AMP) and IMPc were measured respectively at 4 ℃ cold storage for 7 days continuous and-20 ℃ for different frozen time.The results showed that: there was significant degradation of IMP content in the second and fifth days of cold storage,which was66% and 45% of the four hours after slaughter. The content of Hx increased significantly in the second and fifth day,which were 2.6 times and 4.6 times as much as 4 h after slaughter.The HxR content increased to the highest peak in the fourth day,and then decreased rapidly.The IMPc content began to degrade significantly from the fifth day.The IMP,Hx and HxR contents with 1 week frozen meat had no change,and the contents of frozen 30,210,540 d were 65%,41% and 6% of the 4 h after slaughter respective,there was no significant difference between frozen 30 d to 120 d meats.The Hx content reached a maximum of 30 d frozen meat,and the HxR content reached a maximum of 300 d frozen meat.The content of IMPc in freezing 210 d and 540 d decreased significantly,which were 84% and 42% of the 4 h after slaughter respectively. Therefore,it is recommended that the chicken shelf life of cold storage at 4 ℃ was 4 d; and cryopreservation at -20 ℃ was 1 week most appropriate,chicken cryopreservation time had better not exceed 4 months.
引文
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[11]王欢欢,陈美玲,张雷,等.冷鲜条件下白鸡与黄鸡肉质变化规律及对比[J].中国畜牧杂志,2015,51(12):74-79.
[12]杨娴婧,韩雨轩,王海亮,等.不同品种鸡肌肉营养价值及风味的研究[J].中国家禽,2018,40(2):9-14.
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[14]周小娟,朱年华,张日俊.品种、日龄及饲养方式对鸡肉肌苷酸和肌内脂肪含量的影响[J].动物营养学报,2010,22(5):1251-1256.
[15]王述柏.鸡肉肌苷酸沉积规律及营养调控研究[D].北京:中国农业科学院,2004.
[16]Masic U,Yeomans M R.Umami flavor enhances appetite but also increases satiety[J].Am J Clin Nutr,2014,100:532-538.
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[18]李永洙,陈常秀.贮藏条件对蒙山草鸡肌肉鲜味成分的影响[J].食品科学,2011,32(22):288-292.
[19]王玉,刘树军,汪艳,等.不同贮藏条件下鸡肉肌苷酸降解规律的研究[J].食品科学,2008,29(4):412-414.
[20]李培峰,魏清宇,叶红心,等.边鸡肌肉品质的研究[J].动物营养学报,2016,28(7):2221-2227.
[2]陈国宏,李慧芳,吴信生,等.泰和乌骨鸡肌肉肌苷酸含量变化规律及其遗传力估测[J].扬州大学学报,2002,23(2):29-32.
[3]朱荣生,王怀中,林松,等.冷藏期间猪肌肉中肌苷酸沉积规律研究[J].山东农业科学,2017,49(2):147-150.
[4]Tsai R,Cassens R G,Briskey E J,et al.Studies on nucleotide metabolism in porcine longissimus muscle postmortem[J].J Food Sci,1972,37:612-616.
[5]Dannert R D,Pearson A M. Concentration of inosine5'-monophosphate in meat[J]. Journal of Food Science,1967,32:49-52.
[6]陈继兰,文杰,李建军,等.不同贮藏条件下肌肉肌苷酸生成与降解规律的研究[J].畜牧兽医学报,2004,35(3):276-279.
[7]朱仁俊,唐臻睿,黄启超,等.不同贮藏条件下武定鸡肌肉肌苷酸及相关核苷酸含量的变化研究[J].现代食品科技,2013,29(1):15-18.
[8]叶藻,谢晶,邱伟强,等.常温与冷藏条件下不同阶段鸡肉呈味核苷酸及游离氨基酸含量变化[J].食品工业科技,2015,36(24):301-305.
[9]王述柏,文杰,陈继兰,等.不同贮藏条件对北京油鸡肌肉鲜味化合物含量的影响研究[J].中国畜牧兽医,2004,31(8):21-24.
[10]张学余,李慧芳,耿拓宇,等.乌骨鸡肌肉肌苷酸含量[J].中国兽医学报,2003,23(3):261-262.
[11]王欢欢,陈美玲,张雷,等.冷鲜条件下白鸡与黄鸡肉质变化规律及对比[J].中国畜牧杂志,2015,51(12):74-79.
[12]杨娴婧,韩雨轩,王海亮,等.不同品种鸡肌肉营养价值及风味的研究[J].中国家禽,2018,40(2):9-14.
[13]陈国宏,侯水生,吴信生,等.中国部分地方鸡肌肉肌苷酸含量研究[J].畜牧兽医学报,2000,31(3):211-215.
[14]周小娟,朱年华,张日俊.品种、日龄及饲养方式对鸡肉肌苷酸和肌内脂肪含量的影响[J].动物营养学报,2010,22(5):1251-1256.
[15]王述柏.鸡肉肌苷酸沉积规律及营养调控研究[D].北京:中国农业科学院,2004.
[16]Masic U,Yeomans M R.Umami flavor enhances appetite but also increases satiety[J].Am J Clin Nutr,2014,100:532-538.
[17]Narukawa M,Morita K,Hayashi Y.L-theanine elicits an umami taste with inosine 5-monophosphate[J].Biosci Biotechnol Biochem,2008,72:3015-3017.
[18]李永洙,陈常秀.贮藏条件对蒙山草鸡肌肉鲜味成分的影响[J].食品科学,2011,32(22):288-292.
[19]王玉,刘树军,汪艳,等.不同贮藏条件下鸡肉肌苷酸降解规律的研究[J].食品科学,2008,29(4):412-414.
[20]李培峰,魏清宇,叶红心,等.边鸡肌肉品质的研究[J].动物营养学报,2016,28(7):2221-2227.