研究了大鲵肌肉在冰藏(0 ℃)和微冻(-2 ℃)贮藏过程中的品质变化。通过测定挥发性盐基氮值(total volatile base nitrogen,TVB-N)、菌落总数、硫代巴比妥酸值(thiobarbituric acid,TBA)、汁液流失率、pH值、质构并观察肌肉微观结构,研究了2种温度对大鲵品质的影响。结果表明,TVB-N值、TBA值以及汁液流失率变化趋势均上升,且温度越低,升幅越缓;贮藏过程中冰藏组的菌落总数高于微冻组,贮藏结束时菌落总数均超过了6 lgCFU/g;冰藏组TVB-N值由(6.96±0.18)mg/100 g增至(24.82±0.62)mg/100 g,高于国家标准限值,微冻贮藏TVB-N值由(6.96±0.18)mg/100 g增至(14.15±0.42)mg/100 g,低于国家标准规定限值;贮藏初期大鲵肌肉pH值呈现先下降后上升的趋势,冰藏第3天达到最低值,微冻贮藏第6天达到最低值;各组大鲵肌肉硬度均是在第27天时显著性降低,在冰藏条件下,胶着性和咀嚼性都是在21 d时显著性降低,微冻贮藏条件下,胶着性没有显著性降低,咀嚼性在第27天时显著性降低;从微观结构图看出,冰藏组和微冻贮藏组均肌纤维束断裂,肌肉组织结构劣化。综合各指标的变化规律,研究认为与冰藏相比,微冻贮藏能够延长大鲵肌肉的货架期,较好地保持大鲵肌肉品质。
The quality changes of giant salamander (Andrias davidianus) muscle during ice storage (0 ℃) and micro freezing (-2 ℃) were studied.The content of total volatile base nitrogen (TVB-N),total number of colonies,the content of thiobarbituric acid (TBA),juice loss rate,pH value,texture and muscle microstructure were detected in order to investigate of different temperatures conditions on the quality of A.davidianus.The results showed that TVB-N,TBA and juice loss rate increased,and the lower the temperature,the slower the rise.Furthermore, the total number of colonies of ice storage were higher than of micro frozen, and the total number of colonies exceeded 6 lg(CFU/g) at the end of storage.The value of TVB-N during ice storage increased from (6.96±0.18) to (24.82±0.62) mg/100 g,it was higher than the national standard. The value of TVB-N during micro-frozen storage increased from (6.96±0.18) to (14.15±0.42) mg/100 g,it was less than the national standard.Moreover, the pH value decreased first and then increased during the early storage,the pH reached the lowest on the 3rd day of ice storage and 6th day of micro-frozen storage.In addition, the hardness of giant salamander muscle decreased significantly on the 27th day,the adhesiveness and gumminess decreased significantly on the 21st day of ice storage.Under the condition of micro-frozen storage,there was no significant decrease in the adhesiveness,and the gumminess decreased significantly on the 27th day.The microstructure observation results showed that the muscle fiber bundle was broken and the muscle tissue structure was deteriorated.Based on the variation of each index,the results showed that compared with ice storage,micro-frozen storage could prolong the shelf life of the muscle of giant salamander and maintain the muscle quality of giant salamander.
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